No need to adjust your monitors, folks. Oh yeah, you’re seeing purple! Or, as Elmer Fudd would say, “poy-pull”.
Today’s recipe is a lovely steak and risotto dish that’s sure to please, including its color serving as a conversation starter. Those steak strips you see are succulent morsels prepared “Steak Diane” fashion. The risotto gets its royal color via red wine. Individually, these two dishes are wonderful. Together, they are outstanding.
Spare me the Barney jokes, please! Truth be told, I was a little owl-eyed at the color of the risotto at first. I mean, I knew that it wouldn't actually be the same shade of red that the wine was, but still I wasn't expecting it to turn quite so lavender looking. I tentatively took a bite, and all my color fears were laid to rest. It's so good, I couldn't care what color it sported.
Steak Diane is traditionally served using tenderloin steaks. I’m, however, serving five people including a teenage son that carries around a bottomless pit for a stomach. Tenderloin, while incrediably yummy, isn’t really a viable option for a weeknight dinner. I substituted the more affordable sirloin, but you use whatever floats your boat, trips your trigger, colors your rainbow, rocks your world, etc. I also opted to cut the steak into THIN strips. I get more servings out of one steak that way. In addition, I like the texture of steak strips that are moderately seared on all sides. *drool*
The important thing about my modified version of this elegant dish is that the tang in the sauce really and truly pairs beautifully with the rich, creaminess of the risotto. I love things that pair together. Chocolate and peanut butter, for example. Scones and tea. Biscotti and coffee. Cookies and milk. Diamonds and my fingers. (I threw that in there just in case Mr. It’s All Gouda sneaks in a read here. My birthday is coming up, hubbyman. hehe)Back to the recipe ...
It’s really easy to make, including the risotto. I actually made the purple people eater first, and then the steak afterward. Have all your ingredients ready to go before you begin. I found the risotto recipe on the Boston Globe website. The original recipe calls for Merlot (I used Pinot Noir as this is Oregon, and Pinot Noir is what helped successfully launch the Oregon Wine Industry!)
Red Wine Risotto (from the Boston Globe)
2 tablespoons unsalted butter
2 tablespoons olive oil
2 shallots, finely chopped (I used onion)
2 cups Arborio rice
2 cups merlot or other dry red wine (I used Pinot Noir)
4 ½ cups chicken stock, heated
½ cup Parmesan cheese
2 tablespoons chopped fresh parley
Salt and Pepper to tasteIn a heavy 4-quart saucepan, non stick it you’ve got it, over medium-high heat, heat 1 tablespoon of the butter and the oil. Add the shallots or onions and cook, stirring, for 2 minutes or until they begin to soften. Take care not to brown them. Stir in the rice and cook for 1 minute to coat the grains with the butter mixture.
Add the wine 1/2 cup at a time, stirring well after each addition. When all the wine has been added, add the hot broth 1/2 cup at a time. Wait until the rice has absorbed each addition before adding more. Reserve 1/4 cup of the broth.
After about 20 minutes of stirring, when the rice is tender but firm, add the remaining 1/4 cup broth, the remaining 1 tablespoon butter, the cheese, parsley, salt, and pepper. Stir well. This made double of what I actually needed.
Steak Diane (modified from Barbara Swain’s Cookery for One or Two)
1-1/2 lb steak, ½ inch thick,
Salt and Pepper
2 generous tablespoons clarified butter
½ generous teaspoons dry mustard
2 generous tablespoons minced onions or shallots
2 more generous tablespoons butter
1-1/2 teaspoons Worcestershire sauce
1 generous tablespoon fresh lemon juice (yep, lemon juice)
1 tablespoon minced fresh parsley
1 tablespoon minced fresh chivesPound steak to tenderize and flatten slightly. Cut into thin strips. Sprinkle with salt and pepper, toss to coat evenly. In your largest skillet, combine 2 generous tablespoons of clarified butter and the dry mustard. Cook over medium heat until sizzling. Add the onion and sauté for about 2 minutes or until just starting to look translucent. Add the steak strips and fry to your desired doneness. Quickly add 2 more tablespoons of butter (come on people, don’t be afraid of butter. It’s the fake stuff you should avoid!), Worcestershire sauce, and lemon juice to the pan. Stir and cook for about a minute or so. Stir in the parsley and chives. Serve immediately over the risotto.MMMmmm ... this was really good. Just look at that steak (if you aren't blinded by the risotto!) This is my favorite level of "done-ness" on a steak. What do you call this level? Medium? Medium-Well? The risotto is, in a lovely way, VERY creamy and the wine flavor is actually subtle. It is very rich and comforting. As soon as you put it in your mouth, the yummy noises start. The steak, as I mentioned, was cooked to perfection, and the lemon in the sauce really balanced out the richness of the risotto. Oh, and like most things here at It's All Gouda, this is gluten-free, all the way, baby!
So, would you care for some poypull goodness? What are some of the colors you’ve seen on your plate lately?