After blogging about my complete blogging failure - I decided to branch out and make something new! I had *starred* this recipe in my blog roll, and finally decided to give it a go. I found this recipe at Spork or Foon, a blog I've recently been following and I just knew my Husband would love it!
Sirloin Steak with Creamy Potato Risotto adapted from Bon Appetit
From Spork or Foon
Ingredients
1 tablespoon butter
1 cup finely chopped onion
1 pound Yukon Gold potatoes, peeled, cut into 1/8-inch-thick slices, then 1/8-inch cubes
1/8 teaspoon cayenne pepper
Coarse kosher salt
1 1/2 cups (or more) low-salt chicken broth (I used beef stock and it was delicious)
1/2 cup heavy whipping cream
1/4 cup finely grated Parmesan cheese
1/4 cup finely chopped fresh chives
6 6-ounce beef sirloin steaks (each 3/4 to 1 inch thick)
1 1/2 tablespoons chopped fresh thyme
1 tablespoon (or more) olive oil
Directions
Melt butter in heavy large saucepan over medium heat. Add onion; cover and cook until soft and translucent, stirring occasionally, about 7 minutes. Add potato cubes and cayenne pepper; sprinkle with coarse salt and pepper. Add 1 1/2 cups chicken (or beef) broth; bring to boil. Reduce heat to medium and simmer until potatoes are almost tender, adding more chicken (or beef) broth by tablespoonfuls if dry (mixture should be creamy with some sauce, not dry), about 8 minutes. Add cream and simmer until potatoes are tender but still hold their shape, stirring often, about 10 minutes. Stir in cheese and chives.
Sprinkle steaks with coarse salt and pepper, then chopped thyme. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Add steaks and cook to desired doneness, adding more oil as needed, 1 to 2 minutes per side for medium-rare.
Divide potato risotto among plates. Place steaks on plates and serve.
Potato Cubes
STEAK
Dinner is Served
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