Hy-Vee Recipes and Ideas

Directions

1. Step1

   Preheat the oven to 400 degrees. Place broccoli on a large baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Toss to thoroughly coat and spread in an even layer. Roast for 20 minutes flipping halfway through baking.

2. Step2

   Place vegetable broth and beef broth in a large stockpot. Bring to simmering, and set aside.

3. Step3

   In a medium saucepan over medium heat, add 4 tablespoons butter, 2 tablespoons olive oil, and add shallot; sauté 2 to 3 minutes or until slightly softened.

4. Step4

   Stir in rice add ½ cup white wine. Cook and stir until wine has been absorbed. Slowly add hot broth to rice, about 1 cup at a time, allowing rice to absorb broth before adding more. Continue adding broth, stirring in 1 cup at a time, or until rice is cooked through and creamy, about 18 to 20 minutes. Turn off heat and stir in blue cheese and Parmigiano Reggiano cheese until melted and combined. Cover and set aside.

5. Step5

   Pat steaks dry with paper towels. In a large bowl, combine cornstarch, salt and pepper, and 1 tablespoon sage. Lightly coat steaks in a cornstarch mixture, shaking off excess.

6. Step6

   Heat a large skillet over medium-high heat. Add 2 tablespoons butter and 2 tablespoons olive oil in the skillet. Add remaining tablespoon sage; cook and stir 1 minute or until fragrant. Add steak to skillet and deeply sear outsides of steak. Once steak has been seared, add 2 tablespoons butter, ¼ cup white wine, and ½ cup broth to skillet. Continue to cook steaks until they reach 145 degrees or desired doneness.

7. Step7

   Serve steak with sides of risotto and roasted broccoli. Serve immediately.