Thread: Ophelia's Food Art

#1 Boneless Ribeyes with Balsamic Glaze, Rosemary Lamb Risotto, and Sauteed Yellow Wax Beans:

Spoiler for Recipe:

Ribeyes:

Season steaks with Montreal Steak seasoning
Sautee steaks in olive oil until desired doneness
Set aside to cool, and reserve juices
Slice no sooner than 15 minutes and keep warm

Beans:

Saute beans in same pan as the steaks until desired doneness
Keep warm

Balsamic Glaze:

To the same pan yet again, add 1/4 cup each balsamic vinegar and soy sauce
Add 2 TBS light brown sugar
Add reserved meat juices
Whisk over medium heat until emulsified and syrupy
Keep warm

Risotto:

Warm 4 cups lamb stock in a pot with 1 cube beef bouillon and a pinch of saffron
Saute 1TBS each finely diced onions and garlic in truffle olive oil
Saute 3/4 cup arborio or calrose or sushi rice in same pan
Add 2/3 cup dry white wine and stir until liquid is almost gone
Add 1 cup of stock and stir until liquid is almost gone
Repeat until all stock is incorporated
Stir in 1/3 cup grated parmesan cheese and 1 tsp finely chopped fresh rosemary
Season with salt and pepper
Place in a 1-2 inch timbale mold, then plate with ribeye and beans
Garnish plate with green onions and balsamic glaze

Notes:

Beans should probably be green, or use asparagus. Needs that color in there somewhere. Danny thought the glaze was a little too sweet for the steak. So either make it less sweet or maybe use pork tenderloin instead. Also, your OWN steak seasonings Ophelia, not store-bought seasoning dumbass. The risotto was EN POINTE.