The viral "Marry Me" recipe gets a sophisticated upgrade with creamy parmesan risotto. Perfectly seared Nolan Ryan Beef sits atop a bed of rich, glossy risotto studded with sun-dried tomatoes and fresh basil. It's elegant enough for date night but easy enough for a weeknight dinner. One pot (mostly), big flavor, and guaranteed to impress.
Ingredients
For the Beef:
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1-1.5 lbs Nolan Ryan Sirloin Steaks or Beef Medallions (about 4 pieces)
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2 tablespoons olive oil
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2 teaspoons kosher salt
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1 teaspoon black pepper
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1 teaspoon garlic powder
For the Risotto:
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1 tablespoon butter
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1 small shallot, finely diced (or 1/4 cup diced yellow onion)
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4 cloves garlic, minced
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1.5 cups Arborio rice
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1/2 cup dry white wine (or additional broth)
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5-6 cups warm beef broth (keep warm on the stove)
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1/2 cup heavy cream
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3/4 cup grated Parmesan cheese, plus more for serving
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1/2 cup sun-dried tomatoes (oil-packed), drained and chopped
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2 tablespoons butter
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1 teaspoon Italian seasoning
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Salt and pepper to taste
For Garnish:
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Fresh basil leaves, torn or chiffonade
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Shaved Parmesan cheese
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Extra sun-dried tomatoes (optional)
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Fresh cracked black pepper
Instructions
Prepare the Beef:
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Season: Remove steaks from refrigerator 20 minutes before cooking. Pat completely dry with paper towels. Season generously on all sides with salt, pepper, and garlic powder.
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Sear: Heat olive oil in a large, deep skillet or wide pot over medium-high heat until shimmering. Add steaks and sear 3-4 minutes per side for medium-rare (adjust time for preferred doneness). Remove to a plate and tent with foil to rest.
Make the Risotto:
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Start the base: In the same pan (don't wipe it out - use those beef drippings!), reduce heat to medium. Add 1 tablespoon butter. Once melted, add shallot and cook 2-3 minutes until softened. Add garlic and cook 1 minute until fragrant.
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Toast the rice: Add Arborio rice and stir to coat in the butter and aromatics. Cook 2-3 minutes, stirring frequently, until rice is lightly toasted and smells nutty.
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Deglaze: Pour in white wine and stir, scraping up any browned bits from the beef. Cook until wine is mostly absorbed, about 2 minutes.
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Add broth gradually: Add warm broth 1/2 cup at a time, stirring frequently. Wait until each addition is mostly absorbed before adding more. This process takes about 20-25 minutes. The rice should be creamy and al dente (tender but with a slight bite).
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Finish the risotto: When rice is cooked, stir in heavy cream, Parmesan cheese, chopped sun-dried tomatoes, 2 tablespoons butter, and Italian seasoning. Stir vigorously until creamy and glossy. Season with salt and pepper to taste. The risotto should flow slowly when you tilt the pan.
Serve:
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Slice the beef: Slice the rested steaks against the grain into 1/2-inch thick slices.
•2.Plate: Spoon creamy risotto into wide, shallow bowls. Fan sliced beef over the top of each portion. Garnish with torn fresh basil, shaved Parmesan, and cracked black pepper. Serve immediately.
