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Beef Risotto Steak

ريزوتو ستيك اللحم من ماجي
ريزوتو ستيك اللحم من ماجي
  • Preparation time
    30 min
  • Number of servings
    4

Calories 793.362 kcal

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Ingredients
  • 500 g Risotto
  • 15 g Salt
  • 1 L Water
  • 50 g Onion
  • 10 g Shaved Parmesan Cheese
  • 400 g Tenderloin Beef (Cubed)
  • 100 g Chef® Demi Glace
  • Herbs To Taste
  • 1 Spring Rosemary
  • A pinch Black Pepper
Preparation
  • 1
    To prepare the sauce, add CHEF® Demi-Glace powder to 1 liter of water and bring it to the boil. Cook for 2-3 minutes, stirring continuously till an even consistency is reached. Set aside to cool.
  • 2
    Melt butter with olive oil in a skillet. Sauté the beef cubes and rosemary sprigs for 2-3 minutes or till they are caramelized and browned. Add a pinch of black pepper and salt to taste. Set the cooked beef aside.
  • 3
    Melt butter in olive oil in a stockpot. Sauté the chopped onions for 2-3 minutes. Add a pinch of black pepper and salt to taste. Add the risotto rice and continue to stir for 2 minutes. Pour the demi-glace sauce and allow it to simmer till the rice is cooked and the sauce is thickened.
  • 4
    Serve the risotto topped with the beef cubes and garnish with shaved parmesan and herbs.

Per Serving

carbohydrates 79 gm
energykilocalories 793 kcal
fat 10 gm
fiber 3 gm
protein 32 gm
saturedfat 4 gm
sodium 105 mg
sugar 3 gm