Seared horseradish steak with red wine and rosemary risotto
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Kris Kirkham
Seared horseradish steak with red wine and rosemary risotto
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
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (serving)
Calories
1200Kcal
Fat
64gr
Saturates
34gr
Carbs
67gr
Sugars
4gr
Fibre
3gr
Protein
74gr
Salt
1.7gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
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
Step by step
- Remove the steak from the fridge and allow to come to room temperature for around 30 minutes. Brush each side with the horseradish sauce and oil and season well. Set aside.
- Melt the butter in a large frying pan until just foaming, then add the shallots, garlic and rosemary and fry gently for 3-4 minutes, until the shallots are soft and translucent but not coloured. Add the risotto rice and stir for a minute or so until the rice is well coated in the buttery shallot mixture. Add around 100ml of red wine and cook, stirring continuously, until the wine has evaporated. Continue to add the wine like this, until all of it has been used. Start adding a little of the stock and continue to cook in the same way until the rice is cooked, but still retaining a little bite. Add 50g of the parmesan and stir until the cheese has melted, then season well. Add the spinach, cover the pan and leave until the spinach wilts.
- Meanwhile, heat another frying pan over a medium-high heat and sear the steak for around 3 minutes on each side, until well browned. Sprinkle some of the remaining parmesan over the top side of the steak and then flip to fry for another minute. Repeat to add a thin cheesy crust to the other side. Remove the steak to a board and leave to rest for 5 minutes.
- Carve the steak into chunky slices. Stir the wilted spinach through the risotto and divide between two bowls. Top with the steak slices and finish with a little extra parmesan, if you like.
