Tag Archives: Fall vegetable risotto

Meals with Family and Friends Part 4 – Pan-Seared Rib Eye Steaks with Red Wine Sauce

One of my favorite meals to eat is just a simple steak dinner. Of all the cuts, I have to say that I think my favorite of all is the rib eye. it has a little more fat than some other cuts, but this does help to give it tremendous flavor and when it is cooked just right it melts when you cut it. Serve it with a nice pan sauce and a couple of good sides and you can have an elegant meal any night of the week. I made some steaks last night when we had a friend visiting and chose to make some nice rib eye steaks I had picked up at. I just followed this simple recipe from Cook’s Illustrated and made a nice pan sauce to go on the side.

Simple Pan-Seared Steaks

1 tablespoon vegetable oil

4 (8 to 10-ounce) boneless strip steaks or rib eye steaks, 1 to 1 1/4 inches thick

Salt and pepper

1 pan sauce recipe (to follow)

Heat the vegetable oil in a large skillet over medium-high heat until just smoking. Meanwhile, pat the steaks dry with paper towels and season both sides of the steaks with salt and pepper.

Lay the steaks in the pan, leaving 1/4 inch between them. Cook, without moving the steaks, until they are well browned, about 4 minutes. Using tongs, flip the steaks and continue to cook until the meat registers 115  to 120 degrees (for rare) or 120 to 125 degrees (for medium-rare), about 3 to 7 minutes. Transfer the steaks to a serving platter and tent them loosely with aluminum foil to rest while you prepare the pan sauce, if using.

Very, very simple. My preference is always to cook the steaks to about medium so they are still nice and pink inside. Letting them rest while you make the pan sauce will help them come up to just the right temperature and doneness. This particular sauce I made does require a little preparation beforehand, so you can make the wine reduction earlier before you cook the steaks.

Red Wine Pan Sauce

Wine Reduction:

1 small carrot, peeled and chopped fine (about 2 tablespoons)

1 small shallot, minced (about 2 tablespoons)

2 medium white mushrooms, chopped fine (about 3 tablespoons)

1 bay leaf

1 tablespoon chopped fresh parsley

1 cup red wine


1 medium shallot, minced (about 2 tablespoons)

1/2 cup chicken broth

1/2 cup beef broth

3 tablespoons butter, cut into 6 pieces

1/2 teaspoon fresh thyme leaves

Ground black pepper


For the red wine reduction, heat the carrot, shallot, mushrooms, bay leaf, parsley and wine in a large nonstick skillet over low heat; cook, without simmering (the liquid should be steaming but not bubbling) until the entire mixture is reduces to 1 cup, about 15 to 20 minutes. Strain the mixture through a fine-mesh strainer and return the liquid (about 1/2 cup) to a clean skillet. Continue to cook the liquid over low heat, without simmering, until the liquid is reduced to 2 tablespoons, about 15 to 20 minutes longer. Transfer the reduction to a bowl.

For the sauce, follow the recipe for the Pan-Seared Steaks, transferring the plate with the steaks to a 200 degree oven to keep them warm. To the same skillet used to make the steaks (do not clean the skillet or discard any accumulated fat), add the shallot and cook over low heat until softened, about 1 minute. Turn the heat to high; add the chicken and beef broths. Bring the mixture to a boil, scraping up any browned bits on the pan bottom with a wooden spoon until the liquid is reduced to about 2 tablespoons, about 6 minutes. Turn the heat to medium-low, gently whisk in the reserved wine reduction and any accumulated juices from the plate with the steaks. Whisk in the butter, one piece at a time, until it is melted and the sauce is thickened and glossy; add the thyme and season with salt and pepper to taste. Spoon the sauce over the steaks and serve.

The red wine sauce for the steaks turned out very nice and adds some great flavor to the steaks. Of course, you can always skip the sauce completely and just go with the steaks, but I think it added something quite nice to the meal. I served the steaks with the fall vegetable risotto recipe I posted last week and some pan roasted asparagus and sautéed spinach,  a recipe I will post later this week. For dessert that night, we also had the fallen chocolate cake that we have made before to completely round out the meal.

That’s all I have for today. Check back next time for some more recipes. I raided the freezer this weekend and took some things out to make this week, so look for recipes using wild salmon, pizza dough, Italian sausages, boneless chicken breasts and some spare ribs, among others. Until next time, enjoy the rest of your day and enjoy your meal!



Posted by on October 21, 2013 in Beef, Cooking, Dinner, Sauce


Tags: , , , , , , ,

Meals with Family and Friends, Part 3 – Fall Vegetable Risotto

As I have said in previous posts, we did some entertaining over the last couple of weeks so it gave me the opportunity to try out some new recipes. One thing I made when we had a friend over for dinner was a nice gluten-free dish of Fall vegetable risotto. I have gotten more ambitious lately in trying to make risotto and I think for the most part it has turned out pretty well with good results. There is some work and care that needs to go into the dish, but the results are quite worth it. This original recipe is from Williams-Sonoma, though I did alter it slightly and omitted the blue cheese from the recipe and substituted Parmesan cheese instead. We’re not big blue cheese eaters here in our house, but I have included it in the original recipe here.

Fall Vegetable Risotto

5 cups chicken or vegetable broth

10 ounces Brussels sprouts, ends trimmed, quartered lengthwise

2 tablespoons olive oil

1 large onion, finely chopped

1/4 pound shitake mushrooms, stems removed, sliced

Coarse kosher salt and freshly ground black pepper

1 1/2 cups arborio rice

1/2 cup dry white wine

1/2 cup gorgonzola or other blue cheese, crumbled

1/2 cup walnut pieces, toasted (optional)

in a saucepan, bring the chicken or vegetable broth to a boil. Add the Brussels sprouts and cook until they are a bright green color and almost tender, about 4 minutes. Using a slotted spoon, transfer the Brussels sprouts to a bowl and set aside. Reduce the heat on the broth to low.

In a heavy medium saucepan over medium-high heat, warm the olive oil. Add the onion and saute until it is a golden brown, about 5 minutes. Add the mushrooms, sprinkle with salt and pepper, reduce the heat to medium, and cook, stirring frequently, until they begin to soften, about 3 minutes. Add the arborio rice and stir until the rice turns opaque, about 1 minute. Add the wine and stir until it is absorbed. Add about 3/4 cup of the warmed broth and adjust the heat so the liquid bubbles and is absorbed slowly. Cook, stirring frequently, until all the liquid is absorbed. Continue cooking, adding the broth about 3/4 cup at a time and stirring frequently until the rice is just tender but slightly firm in the center and the mixture is creamy, about 20 minutes. Mix in the Brussels sprouts, blue cheese and a generous amount of pepper. Taste and adjust the seasoning as necessary.

Spoon the risotto into warmed shallow bowls or plates, sprinkle with the walnuts (if using), and serve.

A couple of notes about this recipe. As I stated, I used Parmesan instead of a blue cheese and I think the results were fine. I also omitted the walnuts as well but feel free to add them in if you like them and want the added crunchy texture. I also substituted water for the white wine in the recipe and it was fine. Finally, I could not get my hands on any shitake mushrooms locally so I just used sliced white mushrooms instead. I think they worked out well though if you can get shitakes, I would use them as I like the look and flavor of them myself. The risotto came out nicely and was very creamy. I loved the flavor of the Brussels sprouts in the mix and everyone seemed to enjoy the dish, I actually used this as a side dish to the meal, but this  could be a meal all on its own if you were going for a meat free meal and just serve this with a salad on the side and I think it would be nice. It could then be vegetarian if use vegetable broth and gluten-free.

That’s all I have for today. Check back next time for another recipe. There is still plenty more to come, as always. Thanks for following along and if you ever have any questions or comments, feel free to leave a comment here, or send me a message on Facebook or Twitter or at my email address of Until next time, enjoy the rest of your day and enjoy your meal!


Leave a comment

Posted by on October 19, 2013 in Cooking, Dinner, One Pot Meals, Rice, Vegetarian


Tags: , , ,

Authentic Autograph Source, LLC

Licensed autographs and collectibles dealer in the Pacific NW! We have a wide range of sports, celebrities, and more!

Jennifer Probst

a little bit naughty a little bit nice

Laissez Faire

Letting Life Lead

%d bloggers like this: