Pan-Seared Australian Beef Rib Eye

with Cabernet Sauce and Pear Risotto

4-6 Servings

Beef

• 4 Australian Beef rib eye steaks, trimmed
• salt and freshly ground pepper, to taste
• 2 tablespoons olive oil
• ½ cup Cabernet Sauvignon (or Shiraz)
• ¼ cup beef broth

Pear Risotto

• 2 tablespoons extra virgin olive oil
• 2 spring onions, chopped
• 1 ½ cups Arborio rice
• 1 large pear, peeled and diced into ½ inch cubes
• 1 cup white wine (try a rich Chardonnay)
• 4 cups hot chicken stock
• white pepper to taste

Method

1. Season steak to taste and let come to room temperature.
2. To prepare risotto, heat olive oil in a large saucepan over medium heat. Add onion and cook for 1 minute or until starting to soften, but not brown. Add rice and pear and cook, stirring, for 2 minutes or until rice is well coated. Pour in wine, stirring until all liquid is absorbed. Reduce heat to low-medium, add chicken stock a ladle at a time, stirring constantly and allowing all liquid to be absorbed before adding the next ladleful. Continue until rice is creamy and al dente, about 20 minutes. Remove from heat and season with pepper. Cover and allow to sit for 2-3 minutes before serving.
3. While risotto is cooking, heat 2 tablespoons olive oil over high heat and cook beef for 1-2 minutes each side. Reduce heat to medium and continue to cook beef for 3-4 minutes or to your liking. Transfer to a heated plate and cover with foil to keep warm.
4. Pour wine and broth into pan and simmer over medium high heat until mixture thickens, about 5 minutes.

To serve, spoon risotto into large bowls. Slice steaks, arrange over risotto, then pour over the wine reduction. Serve with more of the Cabernet and a large green salad.