Pan-Seared Australian Beef Ribeye with Cabernet Sauce & Pear Risotto
Elevate your next celebration by serving beef ribeye with pear risotto. The rich beef steaks, savory Cabernet sauce and smooth risotto are a restaurant-worth entr�e that you can enjoy in the comfort of your own home.
| Serving Size | 6 |
|---|---|
| Prep Time | 20 mins. |
| Cook Time | 20 mins. |
Ingredients
- 4 Australian beef ribeye steaks, trimmed
- Salt and freshly ground pepper, to taste
- 2 tablespoons olive oil
- 1/2 cup Cabernet Sauvignon (or Shiraz)
- 1/4 cup beef broth
- Pear Risotto
- 2 tablespoons extra virgin olive oil
- 2 spring onions, chopped
- 1� cups Arborio rice
- 1 large pear, peeled and diced into 1/2� cubes
- 1 cup white wine (Chardonnay or similar)
- 4 cups hot chicken stock
- White pepper to taste�
Preparation
- Season steak to taste and allow to come to room temperature.
- To prepare risotto, heat olive oil in a large saucepan over medium heat. Add onion and cook 1 minute or until starting to soften, but not brown.
- Add rice and pear and cook, stirring, for 2 minutes or until rice is well coated.
- Pour in wine, stirring until all liquid is absorbed.
- Reduce heat to low-medium, add chicken stock a ladle at a time, stirring constantly and allowing all liquid to be absorbed before adding the next ladleful. Continue until rice is creamy and al dente, about 20 minutes.
- Remove from heat and season with pepper. Cover and allow to rest 2 to 3 minutes before serving.
- While risotto is cooking, heat 2 tablespoons olive oil over high heat and cook beef 1 to 2 minutes each side. Reduce heat to medium and continue to cook beef 3 to 4 minutes or to your liking. Transfer to a heated plate and cover with foil to keep warm.
- Pour wine and broth into pan and simmer over medium-high heat until mixture thickens, about 5 minutes.
- To serve, spoon risotto into large bowls. Slice steaks, arrange over risotto, then top with the wine reduction.
Pan-Seared Australian Beef Ribeye with Cabernet Sauce & Pear Risotto
Elevate your next celebration by serving beef ribeye with pear risotto. The rich beef steaks, savory Cabernet sauce and smooth risotto are a restaurant-worth entr�e that you can enjoy in the comfort of your own home.
6
Prep: 20 mins.
Cook: 20 mins.
Preparation
- Season steak to taste and allow to come to room temperature.
- To prepare risotto, heat olive oil in a large saucepan over medium heat. Add onion and cook 1 minute or until starting to soften, but not brown.
- Add rice and pear and cook, stirring, for 2 minutes or until rice is well coated.
- Pour in wine, stirring until all liquid is absorbed.
- Reduce heat to low-medium, add chicken stock a ladle at a time, stirring constantly and allowing all liquid to be absorbed before adding the next ladleful. Continue until rice is creamy and al dente, about 20 minutes.
- Remove from heat and season with pepper. Cover and allow to rest 2 to 3 minutes before serving.
- While risotto is cooking, heat 2 tablespoons olive oil over high heat and cook beef 1 to 2 minutes each side. Reduce heat to medium and continue to cook beef 3 to 4 minutes or to your liking. Transfer to a heated plate and cover with foil to keep warm.
- Pour wine and broth into pan and simmer over medium-high heat until mixture thickens, about 5 minutes.
- To serve, spoon risotto into large bowls. Slice steaks, arrange over risotto, then top with the wine reduction.
Ingredients
- 4 Australian beef ribeye steaks, trimmed
- Salt and freshly ground pepper, to taste
- 2 tablespoons olive oil
- 1/2 cup Cabernet Sauvignon (or Shiraz)
- 1/4 cup beef broth
- Pear Risotto
- 2 tablespoons extra virgin olive oil
- 2 spring onions, chopped
- 1� cups Arborio rice
- 1 large pear, peeled and diced into 1/2� cubes
- 1 cup white wine (Chardonnay or similar)
- 4 cups hot chicken stock
- White pepper to taste�
