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Steak Martini with Asparagus Risotto and Braised Tomato Red Wine Sauce Recipe

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This recipe for Steak Martini with Asparagus Risotto and Braised Tomato Red Wine Sauce, by , is from A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, March 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 steaks, center-cut sirloin steaks
1/2 c olive oil
4 garlic cloves, thinly sliced
12 oz button mushrooms, cleaned and chopped
4 oz shitake mushrooms, cleaned & chopped
8 oz portobello mushrooms, cleaned & chopped
1 c Cabernet Sauvignon
28 oz canned diced tomatoes
1/4 c olive oil
1 T chopped shallots
4 oz pancetta, thinly sliced
2 c risotto
4 c vegetable broth
2 c heavy cream
1 T chopped fresh oregano
1 1/2 c chopped blanched asparagus
salt & pepper to take

Directions:
Directions:
Heat 1/4c olive oil in braising pan. Add garlic and cook 3-4 minutes. Add mushrooms and cook 5-6 minutes. Deglaze pan with wine and add tomatoes. Cover with tight-fitting lid, reduce heat to medium and gently simmer 40 minutes.
Heat additional olive oil in heavy saucepan. Saute shallots and pancetta 3-4 minutes, stirring constantly. Add risotto and cook 2-3 minutes.
Combine broth with cream in a small saucepan and heat until simmering. Add broth mixture to hot risotto cup by cup, adding more liquid only when the previous cup is absorbed into the rice. The final 1-2 c will not be completely absorbed but will give the risotto a creamy texture. Stir in oregano & asparagus and keep warm for service.
Brush steaks with olive oil and season with salt and pepper. Grill steaks to taste.

Number Of Servings:
Number Of Servings:
6

 

 

 

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