Petite Sirloin* Recipe
peppercorn demi, mushroom risotto, vegetables
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Ingredients
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Meat
Peppercorn Demi
Mushroom Risotto
Vegetables
Method
Preparation
- 1
Prepare the Vegetables
In a large bowl, combine the trimmed asparagus and sliced carrots. Drizzle with olive oil, salt, and black pepper. Toss well to coat.
- 2
Marinate the Steak
Season the petite sirloin steaks with salt and pepper and let them sit at room temperature for 20 minutes.
Peppercorn Demi
- 3
Make the Demi
In a saucepan over medium heat, toast the black peppercorns for 1-2 minutes until fragrant. Add red wine and let it reduce by half. Pour in beef stock and simmer for 10 minutes. Stir in the heavy cream and season with salt. Keep warm.
Mushroom Risotto
- 4
Cook the Risotto
In a large saucepan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and garlic, sauté until translucent. Stir in the Arborio rice and cook for 2 minutes. Gradually add the stock, one ladle at a time, stirring continuously until absorbed. After about 15 minutes, add the sliced mushrooms. Cook until rice is creamy and al dente, then stir in Parmesan cheese, salt, and black pepper.
Cooking the Steak and Vegetables
- 5
- 6
Roast the Vegetables
While the steak is resting, spread the seasoned vegetables on a baking sheet and roast in a preheated oven at 400°F (200°C) for 15 minutes or until tender, turning halfway through.