Bison Strip Steak with Mushroom Risotto and Gorgonzola Cream Sauce
Bison Strip Steak with Mushroom Risotto and Gorgonzola Cream Sauce
Ingredients
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2 Bison NY Strip Steaks
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1 TB butter, divided in half
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2 sprigs of rosemary
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4 – 6 garlic cloves, smashed
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Bushel of asparagus
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2 TB olive oil
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Zest of a lemon
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Salt & freshly cracked black pepper
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6 cups chicken broth
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3 TB extra virgin olive oil
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2 pounds various mushrooms: portobello, white, shitake, cremini, etc
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3 shallots, diced
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1 ½ cups arborio rice
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½ cups dry white wine
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3 TB finely chopped chives
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4 TB butter
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½ cup freshly grated parmesan
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1 TB butter
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1 shallot, minced
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1 pint of heavy cream
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3 ounces of crumbled gorgonzola
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Freshly cracked black pepper
Strip Steak
Asparagus
Mushroom Risotto
Gorgonzola Cream Sauce
Directions
Strip Steak
Preheat oven to 400 degrees
Heat a cast iron skillet over high heat
Once hot, add the steaks to the pan
Without moving them, allow to sear on each side for 1-2 minutes
Flip steaks and sear the other side
Add slice of butter to the top of each steak
Place garlic on top and a rosemary spring on top of each
Put skillet into oven and finish cooking until steaks reach 130 degrees, or until desired doneness*
Remove the steaks from the oven, place on a plate and loosely cover with foil
Rest for at least 5 minutes before slicing
Asparagus
Heat oven to 400 degrees
Spread asparagus on a parchment lined baking sheet
Drizzle with olive oil
Sprinkle with the lemon zest, salt and pepper
Bake for 10-15 minutes or until desired doneness - I like my tips to be extra crispy
Mushroom Risotto
Add broth to a pan and warm over low
Add 2 TB olive oil in sauce pan over medium high
Add mushrooms
Cook for 3min, stirring occasionally
Transfer mushrooms and liquid to bowl
Add remaining 1 TB olive oil to the same saucepan
Add shallots
Cook until fragrant, about a minute, stirring to avoid sticking
Add rice and cook for about 2 minutes, stirring until rice turns golden with translucent edges
Add white wine, cook and stir until wine is completely absorbed
Add ½ a cup of chicken broth, stir until absorbed
Keep adding ½ a cup of broth at a time, stirring until absorbed before adding more broth
Repeat the previous step until all of the broth is used and the rice is cooked, about 15-20min
Remove from heat
Stir in mushrooms, butter, 1/2 cup parmesan, chives, salt and pepper
Gorgonzola Cream Sauce
Heat a sauce pan over medium heat
Add 1 TB butter
Add minced shallot, sauté until soft, about 5 minutes
Reduce heat to low
Slowly add the pint of heavy cream to the pan
Stir until cream is reduced and thickened, about 20 minutes
Remove from heat
Add 3 ounces of gorgonzola
Stir until smooth
Top with freshly cracked black pepper
Dish Assembly
Place a portion of risotto on a dish or bowl
Top with asparagus
Place steak on top of the asparagus and risotto
Top with gorgonzola cream sauce
Recipe Note
*I recommend using an accurate oven proof thermometer so that you can pull the steaks as soon as they hit temp