Serves 4
2 x packs Silver Fern Farms Beef Flat-Iron Steaks
1.2 litres slightly diluted beef broth
3 tbsp olive oil
1⁄2 shallot, very finely chopped
200g brown mushrooms, finely chopped
3 sprigs of fresh thyme, extra to serve
450g arborio rice
50g butter
125g grated parmesan
Freshly ground black pepper, to serve
Remove Silver Fern Farms Beef Flat-Iron Steaks from the packaging and allow them to bloom at room temperature for 10 minutes.
Bring the beef broth to a slow, steady simmer and keep it warm over low heat.
Heat a large pot over medium heat, add 2 tbsp olive oil and sauté the shallot until it becomes translucent. Add the mushrooms and thyme and cook for 5 minutes until reduced in size. Add the rice and stir thoroughly until all the grains are coated. Add 100ml of simmering broth and cook, stirring constantly until all the liquid is gone.
Keep adding the broth 100ml at a time, waiting until the liquid is absorbed before adding the next batch.
Start tasting the rice after 20 minutes of cooking.
The rice will be done when it’s tender but firm.
You might need to add some extra hot water as it approaches the last part of the cooking stage.
Once cooked, remove from the heat, season to taste and stir in the butter and grated parmesan.
Bring a pan to medium-high heat. Oil and season Silver Fern Farms Beef Flat-Iron Steaks with salt and pepper and remaining olive oil.
Cook for 3 minutes on each side.
Rest the cooked steaks for 5 minutes, then slice them across the grain for maximum tenderness.
Serve Silver Fern Farms Beef Flat-Iron Steaks with the mushroom risotto, fresh thyme and freshly ground black pepper.
Silver Fern Farms Beef Flat Iron Steaks
Named for its unique shape, the Flat-Iron Steaks are masterfully prepared from the top blade, and tend to be more tender than other shoulder cuts. Add a crush of garlic, a rub of spice or a sprinkle of fresh herbs for a totally new taste sensation.
For more information, visit silverfernfarms.com
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