Seared horseradish steak with red wine and rosemary risotto recipe
A smart restaurant-style dish that actually requires very little effort. Don’t scrimp on the wine – the key to success here is using a good quality, full-bodied wine, such as a malbec.
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Cooking tools:
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Wooden spoon
- Ladle
- Tongs
- Grater
- Measuring cup
- Plate
- Stove
- Kitchen timer
Ingredients
- 1 x 400g Taste the Difference thick-cut rib-eye steak
- 1 tbsp horseradish sauce
- 2 tsp olive oil
- 20g butter
- 2 shallots, finely chopped
- 2 cloves garlic, finely sliced
- 1 tbsp fresh rosemary, finely chopped
- 150g risotto rice
- 400ml red wine (we used malbec)
- 300ml hot chicken stock (made with 1⁄2 a stock cube)
- 70g parmesan, grated, plus extra to serve
- 120g baby spinach
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