John Myers
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Best of Local Beef on Green Risotto and Asparagus
The perfect best of local beef on green risotto and asparagus recipe with a picture and simple step-by-step instructions.
For the meat and dark sauce:
- 1 kg Beef fillet
- 500 ml Beef stock
- 2 tbsp Powdered sugar
- 1 tbsp Tomato paste
- 300 ml Red wine
- 100 ml Port wine
- 2 tbsp Aceto Balsamico rosso
- 3 Pc. Carrot
- 2 Pc. Onion
- 1 Pc. Clove of garlic
- 100 g Butter
- 2 tbsp Clarified butter
- Lemon thyme
- Sea-Salt
- Pepper from the grinder
- 50 g Sour cream
For the risotto:
- 1 Pc. Onion
- 2 Pc. Clove of garlic
- 250 g Risotto rice
- 750 ml Vegetable stock
- 750 g Asparagus green
- 200 g Frozen peas
- 250 ml White wine
- 1 Pc. Onion
- 0,5 bunch Spring onions fresh
- 0,5 bunch Fresh smooth parsley
- 1 Pc. Organic lemon
- 100 g Sour cream
- 75 g Butter
- 3 tbsp Olive oil
- Bring 1 liters of water to the boil and pour them over the frozen peas in a sieve. Finely puree the peas and set aside. Cut approx. 50 g butter into thin slices and place in the freezer. Wash the asparagus and remove the ends. I only use the asparagus tips for the risotto. Keep plates warm.
- Peel the onion and 1 clove of garlic and cut into small cubes. Wash the leek onion and cut into fine slices until the middle of the green. Bring the vegetable stock to the boil with a little parsley and keep warm over a low heat.
- Cut the fillet of beef into 5 fillet steaks of the same size. Salt and pepper and fry in a pan with clarified butter for about 1 ½ minutes on both sides. Put the pan aside, wrap the fillet steaks in aluminum foil and finish cooking in the oven at 80 degrees for about 20 minutes. Then keep warm.
- Peel and roughly chop the carrots and onions. Reheat the pan with the roasted aromas and add approx. 50 g butter. As soon as the butter is runny, fry the carrots and onions until golden brown. Add tomato paste and stir. Now dust with powdered sugar, stir and continue to fry.
- Deglaze the sauce with aceto and let it simmer. Now deglaze with a little red wine. Repeat this process 3-4 times until the red wine is used up. Then deglaze with port wine. Now fill the creamy red wine sauce with beef stock and simmer for about 15 minutes.
- Clarify the sauce through a kitchen sieve and let it simmer further. Season to taste with salt and pepper. Finally, gradually stir the ice-cold butter into the sauce until it has a nice shine.
- Heat the olive oil in a saucepan and sauté the onion, spring onion and garlic until translucent. Add Carnaroli rice and sauté for another 1-2 minutes, stirring constantly. Deglaze with a little white wine until the rice has absorbed the liquid. Repeat this process 3-4 times until the white wine is used up. Now switch back to medium heat and pour in approx. 1/3 of the hot vegetable stock. Stir occasionally until the rice has absorbed the liquid. Repeat this process 2-3 times. After 20 minutes the rice is still slightly firm to the bite. Now switch off the rice, spread 50 g butter on the risotto and cover.
- Fry the asparagus tips in a little olive oil. Work the pea puree and sour cream into the risotto and season with salt, pepper and lemon zest. Now remove the beef fillet steaks from the aluminum foil and toss in a pan with hot butter, lemon thyme and a pressed clove of garlic for about a minute and turn.
- Finally, carefully fold the fried asparagus tips under the risotto. Arrange the risotto on the warm plates, garnish the fillet teak with a little sour cream, lemon thyme and cress. Pour some dark sauce on the edge … enjoy!
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