Name: Premium 2 - Italian Classics - Steak with roasted cherry tomatoes over risotto
Total time: 40 min
Yield: 2
Cuisine: Italiaans
Ingredients: 1 stuk(s) Entrecote; 150 gram Risottorijst; 1 stuk(s) Knoflookteen; 375 gram Rode cherrytomaten; 1 stuk(s) Sjalot; 40 gram Rucola; ½ zakje(s) Gedroogde tijm; 10 gram Verse bladpeterselie; 20 gram Parmigiano Reggiano DOP; 20 gram Pistachenoten; 600 ml Zoutarme groentebouillon; 3 el [Plantaardige] roomboter; 2 el Olijfolie; 2 el Wittewijnazijn; 1 el Honing [of plantaardig alternatief]; naar smaak Peper en zout

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Recepten

Italiaanse Recepten

Premium 2 - Italian Classics - Steak

with roasted cherry tomatoes over risotto

Bestel soortgelijke recepten voor € 3,10 per portie

Entrecote wordt gewaardeerd om zijn dooradering - de vetstrepen die smelten tijdens het koken - waardoor dit stuk vlees extra sappig en mals is.

Allergenen :

Melk (inclusief lactose)

•Noten

•Pistachenoten

Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen

Bereidingstijd40 minuten

oventijd40 minuten

NiveauMakkelijk

Ingredienten

Hoeveelheden

1 stuk(s)

Entrecote

75 gram

Risottorijst

½ stuk(s)

Knoflookteen

190 gram

Rode cherrytomaten

½ stuk(s)

Sjalot

20 gram

Rucola

¼ zakje(s)

Gedroogde tijm

5 gram

Verse bladpeterselie

(Kan bevatten: Selderij)

10 gram

Parmigiano Reggiano DOP

(Bevat: Melk (inclusief lactose))

10 gram

Pistachenoten

(Bevat: Noten, Pistachenoten Kan bevatten: Sesamzaad, Noten, Pinda's)

Zelf toevoegen

300 ml

Zoutarme groentebouillon

1.5 el

[Plantaardige] roomboter

1 el

Olijfolie

1 el

Wittewijnazijn

½ el

Honing [of plantaardig alternatief]

naar smaak

Peper en zout

Voedingswaarden

Energie (kJ)3904 kJ

Energie (kcal)933 kcal

Vetten44.9 g

waarvan verzadigd18.4 g

Koolhydraten80.7 g

waarvan suikers16.7 g

Vezels13.2 g

Eiwitten49.9 g

Zout1.3 g

Potassium87.1 mg

Calcium40.1 mg

Iron1 mg

Benodigdheden

•Braadpan

•Hapjespan

•Ovenschaal

•Koekenpan

Instructies

Preheat the oven to 200°C and prepare the stock.
Take the steak out of the fridge and allow to reach room temperature.
Transfer the tomatoes, the thyme, the honey and half of the white wine vinegar to an oven dish.
Drizzle with olive oil and season with salt and pepper, then toss well to combine. Roast in the oven for 20 - 25 minutes.

Chop the shallot and crush or mince the garlic.
Melt a knob of butter in a deep frying pan over medium-high heat. Fry the garlic and shallot for 2 minutes.
Stir in the risotto rice and toast the grains for 1 minute, then deglaze with the rest of the white wine vinegar.

Pour in a third of the stock and allow to slowly incorporate, stirring regularly.
Repeat with the rest of the stock, adding it in two more batches.
The risotto is done when the rice is soft but still al dente. This should take around 25 - 30 minutes.
Add extra water and cook longer if you'd prefer the risotto to be less al dente.

Heat a clean frying pan over high heat. Toast the pistachios until golden-brown, then remove from the pan and set aside.
Melt a knob of butter in the same pan over high heat. When the pan is nice and hot, sear the steak for 1 - 2 minutes per side.
Transfer the steak to an oven dish and roast for 6 - 8 minutes, or until cooked as preferred.

Grate the cheese and chop the parsley.
Stir a knob of butter and half of the cheese into the risotto.
Season to taste with salt and pepper.
Shortly before serving, slice the steak against the grain.

Serve the arugula on deep plates. Top with the risotto, the roasted tomatoes and the steak.
Drizzle over any residual cooking juices from the oven dishes.
Garnish with the parsley, the pistachios and the rest of the cheese.