Beef Risotto Steak with Chef® Demi Glace
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Brand
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
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1To 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.
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2Melt 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.
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3Melt 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.
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4Serve the risotto topped with the beef cubes and garnish with shaved parmesan and herbs.
| Per Serving | Amount |
|---|---|
| Energy (Kcal) | 793 kcal |
| Protein (g) | 32 g |
| Carbohydrates (g) | 79 g |
| Sugars (g) | 3 g |
| Fiber (g) | 3 g |
| Total Fat (g) | 10 g |
| Saturated Fat (g) | 4 g |
| Sodium (mg) | 105 mg |