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Beef Risotto Steak

Servings 4 Cook Time Calories 793.362 kcal

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500 g Risotto500 grams
15 g Salt15 grams
1 L Water1 kilogram
50 g Onion50 grams
10 g Shaved Parmesan Cheese10 grams
400 g Tenderloin Beef (Cubed)392 grams
100 g Chef® Demi Glace100 grams
Herbs To Taste1 gram
1 Spring Rosemary2 grams
A pinch Black Pepper1 gram

Step 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.

Step 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.

Step 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.

Step 4


Serve the risotto topped with the beef cubes and garnish with shaved parmesan and herbs.

Per Serving

Saturated Fats 4
Sodium 105
Fiber 3
Fats 10
Protein 32
Carbohydrates 79
Energy 793
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