Steak Pizzaiola, Risotto and Broccoli Rabe

Yields

2 Servings

Cook Time

30-45 minutes

Ingredients

Steak Pizzaiola

    • Filet Mignon
    • S&P TT
    • 1-2 tbsp. olive oil
    • 2 scallions, sliced on the bias 
    • 2 garlic cloves, smashed
    • 1-2 mini peppers, sliced
    • 4-6 grape tomatoes
    • 4 sundried tomatoes, sliced
    • 1 tbsp. tomato paste
    • ¼ tsp. sugar 
    • ¼ tsp. Italian seasoning
    • 3 oz. red wine
    • 1 ½  cups San Marzano, crushed
    • 1 tbsp. dried mushrooms
    • 2+ oz. water

Creamy, Cheesy Risotto

  • 1-2 tbsp. olive oil
  • 1 shallot, diced
  • 2 garlic cloves, smashed
  • 1 baby carrot, diced
  • ¼ stalk celery, diced
  • S&P TT
  • 1 cup Arborio rice
  • 1 bay leaf1 sprig thyme
  • 4+ cups warm broth 
  • 3 oz. heavy cream
  • 2 oz. grated cheese

Broccoli Rabe, Garlic & Oil

  • 4 stalks rabe, whole or chopped
  • 2-4 tbsp. olive oil
  • 2 cloves garlic, smashed
  • ½ cup water + as needed
  • S&P TT
  • Shaved Parmesan

Method

Steak Pizzaiola

  1. Season steak with S&P, add oil to pot on medium heat and lightly brown steak on all sides.
  2. Move steak to sides of pot, add veggies and sauté for 2-3 minutes.
  3. Add tomato paste, Italian seasoning and sugar. Ssauté for 30 seconds. 
  4. Deglaze with wine, add San Marzano tomatoes, dried mushrooms, and water.
  5. Bring to a boil, reduce to a simmer. 
  6. Cook covered on low heat, basting steak often with sauce until desired doneness.

Creamy, Cheesy Risotto

  1. In a heavy-bottom pot, heat oil, then add shallot, garlic, carrot, celery, S&P.
  2. Sweat veggies for 2-4 mins, then add rice, bay and thyme. Use a WOODEN spoon to stir to coat, then begin to add broth.
  3. Add 4 oz. of the broth at a time, stirring constantly.
  4. Once the first 4 oz. of broth is almost absorbed, add another 4 oz. Do not stop stirring.
  5. Repeat until rice is cooked. This should take approx. 20-30 minutes.
  6. Remove bay leaf and thyme, add cream and grated cheese, stir. Remove from heat. 

Broccoli Rabe, Garlic & Oil

  1. Combine broccoli rabe, oil, water, S&P in a pan and bring to a boil.
  2. Simmer until the broccoli rabe turns bright green, begins to soften and water evaporates.
  3. Add more oil and then garlic, sauté on medium heat to toast garlic and brown broccoli rabe slightly.
  4. Enjoy with steak and risotto, garnish with shaved cheese.
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The Cook’s Studio™ proudly uses Mercer Culinary for all its knives, apparel, and tools. A Long Island company serving the cutlery needs of chefs and culinary students for many years.
Please visit www.MercerCulinary.com for more info. Knife styles used during class available for purchase, at our cost, ask your Chef Instructor. Be careful, they’re sharp!

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