Peppered Sirloin with Mushroom Risotto and Balsamic Glazed Carrots
Savor the succulent Peppered Sirloin, perfectly seasoned and cooked to perfection alongside a creamy Mushroom Risotto. Complete this indulgent experience with Balsamic Glazed Carrots for a touch of sweetness and acidity, balancing the flavors in every bite. This elegant three-course beef menu is sure to impress your guests with its rich, savory, and mouthwatering combination.
ingredients
- 4 sirloin steaks (8 oz each)
- 2 tablespoons cracked black pepper
- Salt, to taste
- 2 tablespoons olive oil
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1 cup Arborio rice
- ½ cup white wine
- 4 cups beef broth, hot
- 8 oz cremini mushrooms, sliced
- ½ cup grated Parmesan cheese
- 4 large carrots, peeled and cut into matchsticks
- 2 tablespoons balsamic vinegar
- 2 tablespoons butter
- Fresh parsley, chopped (for garnish)
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
Season the sirloin steaks with cracked black pepper and salt on both sides, ensuring they are well coated.
- 3.
Heat olive oil in an oven-safe skillet over high heat. Sear each steak for 2 minutes per side until they develop a golden crust. Transfer the skillet to the preheated oven and cook for an additional 5-7 minutes for medium-rare doneness. Remove from the oven and let them rest for a few minutes.
- 4.
In a separate pan, melt butter over medium heat. Sauté the shallot and garlic until softened. Add the Arborio rice and cook for 1 minute, stirring continuously.
- 5.
Pour in the white wine and cook until absorbed. Begin adding the beef broth, 1 cup at a time, stirring frequently until each cup is absorbed before adding more. After about 20 minutes, the rice should be tender and creamy.
- 6.
While the risotto cooks, sauté the mushrooms in a bit of olive oil until golden and set aside.
- 7.
In another pan, melt butter over medium heat and add the carrots. Sauté for 2 minutes, then add balsamic vinegar. Cook until the carrots are glazed and tender, about 5-7 minutes.
- 8.
Once the risotto is done, remove from heat and stir in the sautéed mushrooms and Parmesan cheese. Season with salt and pepper to taste.
- 9.
Slice the sirloin steaks and plate alongside a generous portion of creamy mushroom risotto and a serving of balsamic glazed carrots. Garnish with fresh parsley.
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