Trim stems off Brussels sprouts and cut into thin slices. Quarter mushrooms Mince chives

"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."

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.

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.

Plate dish as pictured on front of card, garnishing with chives and reserved parmesan. Bon appétit!