Steak Strip Diane Risotto with Dijon Shallot Sauce, Shiitakes, and Shaved Brussels Sprouts
Prep & Cook Time:60+ min.
Cook Within:5 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
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You Will Need
Large Non-Stick Pan
Before You Cook
Prepare The Ingredients
Trim stems off Brussels sprouts and cut into thin slices.
Make The Risotto
"Place a medium pot over medium-high heat and add 2 tsp. olive oil.
Add rice to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes.Add 1 cup boiling water to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.
Add ½ cup boiling water and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes.
Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left.
Remove from burner. Add butter, parmesan (reserve 2 tablespoons for garnish, and a pinch of salt and pepper. Stir to combine, then cover and set aside."
Cook The Steak Strips
Separate steak strips into a single layer and pat dry.
Place a large non-sick pan over medium-high heat and add 1 tsp olive oil. Add steak strips and a pinch of salt and pepper to pan. Stir occasionally until no pink remains, 4-6 minutes. Transfer to a plate. Reserve pan; no need to wipe clean.
Cook The Vegetables
In the same pan over medium high heat, add 1 tsp olive oil. Add shaved brussels, mushrooms, ¼ tsp salt and a pinch of pepper to the pan. Cook for 2 minutes.
Add 2 tablespoons of water and cover. Cook for 3-4 minutes or until brussels are tender and browned.
Add steak strips, shallot, demi-glace, dijon mustard, and 2oz of water to the pan. Stir to combine and bring to a simmer. Remove from heat.
Finish The Dish
Plate dish as pictured on front of card, garnishing with chives and reserved parmesan. Bon appétit!
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