This weekend I made a really delicious Beef Stroganoff using top sirloin and I ended up with an extra pound of top sirloin leftover. When I noticed that How Sweet Eats posted this recipe for Mascarpone Risotto with Filet Mignon it caught my eye and I thought about my leftover mascarpone, white wine, broth, and steak that needed using up. Could I adapt this recipe using beautiful filet mignon to be more budget friendly using the remaining top sirloin? Sure, I would give it a try!
Let's face it, most of us aren't really eating filet mignon nowadays anyway. We are just struggling to put the eggs on the table! So, focus on the mascarpone risotto and buy any steak that you are able to afford. It will be just as delicious.
The recipe begins by making your basic risotto: toasting the arborio rice in the pan with garlic, deglazing with white wine, and stirring the broth in with a wooden spoon for at least 15 - 20 minutes. Then when the rice is slightly al dente, stir in the mascarpone and Parmesan until the cheese melt.
I had my top sirloin sliced about paper thin and 2" long and about the time I was adding the cheese to the risotto I threw the steak in a screaming hot cast iron pan and let it fry for about 2-3 minutes until it had good color and some carmelization.
Then I ladled the risotto in bowls, topped with the steak, and sprinkled with Parmesan and herbs. I have had a lot of risotto in my day and this version was very mild and creamy; light on flavor. I would say this risotto was family-friendly and would be great for kids, but adults might like a little more garlic or onion or maybe even red pepper flake. The steak is what really brings the flavor in this dish. We liked this dish and found that it was a fun and unique way to use up lots of bits and bobs leftover in the fridge.
Mascarpone Risotto with Seared Steak
Adapted from How Sweet Eats
by Jessica Merchant
Serves 4
Risotto
6 cups chicken or vegetable stock
1 tablespoon olive oil
1-1/2 cups arborio rice
4 garlic cloves, minced
salt and pepper, to taste
3/4 cup dry white wine, like Pinot Grigio
1 cup finely grated Parmesan cheese
1/2 cup mascarpone cheese
fresh chives/herbs, for topping
Steaks
4 filet mignon steaks, about 2 inches thick and/or any steaks that you have works just as well*
salt and pepper, to taste
2-3 tablespoons butter
Notes: I'm sure filet mignon would be wonderful in this recipe, but I had top sirloin on hand and decided to change it up a little bit to accommodate what I had on hand. I think the real recipe here is the mascarpone risotto and it could be topped with any version of steak you have and/or are able to buy!
For the Risotto: In a large saucepan, heat the stock on low until it's warm. In another saucepan or stock pot, heat the remaining tablespoon of olive oil on medium-low heat. Stir in the garlic and rice with a big pinch of salt and pepper. Cook, stirring often, to toast the rice for 3 to 5 minutes. The rice should be translucent. Once the rice is translucent, stir in the white wine (or you can use extra stock). Cook until the wine has been absorbed. Add 1 cup of the warm stock, stirring continuously, until the stock is absorbed. Repeat again with1 cup of stock, stirring until absorbed. Repeat this process with another 2 to 3 cups of the stock, until the rice is creamy and al dente. You want it to appear "hydrated" and want there to be some liquid left when serving. This process should take about 15 to 20 minutes or even a few minutes longer. When the risotto is plump and ready, a little toothsome to the bite, stir in the mascarpone and Parmesan until both cheese melt.
For the Steaks: This recipe calls for filet mignon, but I am using the steak I had on hand, which is top sirloin. Top sirloin tends to get tough and chewy if not cooked right, so I sliced mine into very thin 2" slices and flash fried the steak slices in a mixture of olive oil and butter for about 2-3 minutes in a cast iron pan that was screaming hot. If you're using the filet mignon, like the recipe calls for then she says to place the steaks in a hot pan, searing on each side for 2 minutes per side, until deeply golden brown. Then she says to place the steaks and the skillet in the oven and cook for about 3 to 5 minutes at 450F. For cooking guidelines, if you want rare - cook until 120 to 125 degrees F; medium rare 125 to 130 degrees; medium 135 to 140; medium well 145-150.
To Plate: Let the steak rest for at least 5 minutes, then slice and serve on top of the risotto. Sprinkle with more Parmesan and more herbs.
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