Trio Mushroom Risotto with Cast Iron Seared Prime Strip Loin

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Trio Mushroom Risotto with Cast Iron Seared Prime Strip Loin



Recipe: Serves 4

Risotto:
Handful of Black Trumpet Mushrooms
Handful of Lobster Mushrooms
1 Pint of Cremini Mushrooms (Quartered)
1/2 Red Onion
4 Garlic cloves (Minced)
1/2 Leek (Diced)
1 ½ cup Arborio Rice
1/4 cup White wine
2L - Vegetable Stock
1/4 cup grated parmesan
1/4 cup butter (cubed)

Meat:
2 8oz Prime Strip Loin Steak divide amongst 4 - Or - 4 steaks, 1 per/person
2 tbls Butter
2 Garlic Cloves
1 Sprig of Thyme

Red Pepper Puree:
1 Red Pepper (Whole)
1/2 Red onion (Julienned)
3 Cloves Garlic
1/4 Red Wine

1 Bunch Purple Kale (Julienned)
1 Bunch Scallion


Method:

Start by heating your stock in a medium size pot over low heat. Place the Black trumpet mushrooms in the stock along with 2 stems of thyme.

In a medium sized pan add a touch of vegetable oil and place on the stovetop over medium heat. When oil is hot, add onions, lobster, and cremini mushrooms. Sauté for 10 minutes then add leeks, garlic and continue to cook for 5 minutes. Deglaze pan with white wine and reduce for 3 minutes. Season with salt then add rice stirring constantly. Toast the rice for 3-4 minite then start adding ladles of stock while constantly stirring. The cooking process will take roughly 15-20 minutes. Continue stirring while adding liquid. When rice is cooked to al dente, you have achieved the desired doneness. When Risotto is cooked, remove from heat. Add grated parmesan and cubed butter. Season with salt to desired taste. Cover with a lid and set aside.

*Remove steak 20 minutes before cooking and pat dry with paper towel.

In a Cast Iron pan (Stainless steel pan works as well), add a good amount of vegetable oil and place on stovetop. Cook to high heat. When pan is smoking, reduce heat to medium. Season steak on both sides with salt and place in pan laying the steak away from you. Sear first side for 2-2 ½ minutes. Do not play with steak. Flip and sear opposing side for 2 – 2 ½ minutes. The minute you make the first flip, add butter, crushed garlic clove and thyme sprigs. Periodically throughout the second sear, base your steak with melted butter using a spoon. When finished, remove from pan and allow steak to rest. It should be cooked to medium rare (135). If you would like it cooked more, you can always place it in the oven at 375 for a couple of minutes. Make sure to get accurate temperature readings using a probe/thermometer. Remember that while meat is resting after cooking, it will still continue to rise in temperature.

To make the red pepper puree, start by cutting all vegetable. In a medium size pot, add a touch of vegetable oil, bringing heat to medium-low. Add the onions and sauté for 5 minutes, then add garlic and continue cooking for another 2-3 minutes. Place red peppers in pot, deglaze with red wine. Allow wine to reduce for 2 minutes, add a touch of water. Reduce heat to low and simmer for 15-20 minute. If you find there isn't enough liquid, add a touch more water. Remove from heat when peppers are soft. Using a hand bender or stand up blender, puree until smooth. Remove and adjust flavour to liking with a pinche of salt and sugar. Let cool and garnish

In a medium size pan, add a touch of oil and bring to medium high heat. When oil is hot, add kale and season with salt. Cook for 2-3 minutes making sure to stir in pan. Remove and set aside.

Cut scallions and garnish.