This is the perfect "Date Night" or "Impress your Company" type of meal. Creamy, umami Truffle Risotto paired with a decadently flavored steak and asparagus. This recipe is crave-able and something you will want to make again and again.
We use filets because they are tender, flavorful, and our personal favorite but feel free to substitute your favorite cut of steak. You will be impressed at the quality of meal you can enjoy at home without having to go out to a restaurant to get it.
If you want to cook the Risotto in a Pressure Cooker or InstantPot, check out the instructions below.
5 Tbsp Black Truffle Olive Oil, divided
1 cup White Wine
4-5 cups Beef Stock
4 Filet Mignon Steaks
10 tsp Black Truffle Sea Salt, divided
2-3 Tbsp Black Pepper
1 Bunch Asparagus
1 Tbsp White Truffle Balsamic Vinegar, plus more to finish
Parmesan Cheese, to finish
In a large wide pot heat 4 Tbsp of olive oil over medium heat. Add risotto mix and stir until well coated. Cook until rice is slightly toasted for 3-4 minutes.
Add wine and stir continually. Allow to fully evaporate.
Add 1 cup of stock and stir until the liquid is absorbed. Repeat adding 1 cup at a time, stirring until the liquid has been absorbed after each addition.
Continue to cook, stirring frequently until risotto is tender but al dente, about 30 minute. Note: You may need ½ cup - 1 cup more liquid.
Meanwhile heat the grill to 400F. Season all sides of the steaks with 2 tsp salt and 2 tsp pepper per steak. Cook the steak 6 minutes per side for medium rare.
Toss asparagus with 1 Tbsp olive oil, 2 tsp salt, and 1 Tbsp white balsamic. Add to grill and cook until the thickest part of the steam is easily pierced with a paring knife, about 4-5 minutes.
Serve steaks whole or slice up and divide evenly. Serve with risotto, asparagus, a sprinkle of cheese, and a drizzle of balsamic vinegar.
Set machine to Sauté and add the olive oil.
(Takes about 20 minutes total). Finish with grated parmesan cheese. Allow to rest at least 10 minutes before serving. The flavors intensify as it cools.