Dijon-Herb Prime Rib Roast with Garlic Butter Mushrooms
Recipe courtesy of Omaha Steaks Executive Chef David Rose
Preparation time: 15 minutes.
Cooking time: 1 hour.
2 cups of roasted cashews
2 tablespoons chicken broth
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1 teaspoon ground black pepper
2 teaspoons ground ginger
2 teaspoons garlic powder
2 teaspoons onion powder
“Red rice” risotto:
3 tablespoons canola oil
1/2 cup yellow onion, chopped
3 fresh garlic cloves, minced
1/2 cup diced red bell pepper
1 tablespoon tomato paste
1 tomato large steak (about 1/2 pound), chopped
1 tablespoon Worcestershire sauce
1/4 teaspoon smoked paprika
1 teaspoon kosher salt, plus additional, to taste, divided (optional)
1/2 teaspoon ground black pepper, plus additional, to taste, divided (optional)
2 tablespoons olive oil
2 tablespoons unsalted butter
1 1/2 cups of Arborio rice
4 cups warm chicken broth, divided
1/2 cup finely chopped Italian parsley
1 cup freshly grated Parmesan cheese
4 Omaha Steaks Butcher’s Cut Filet Mignons (6 ounces each) kosher salt black pepper
4 tablespoons canola oil
2 tablespoons unsalted butter
1 clove garlic
1 sprig of thyme
To make yours powder:
In a food processor, blend cashews, chicken broth, paprika, cayenne pepper, bell pepper, black pepper, ginger, garlic powder, and onion powder to a fine powder.
To make a “red rice” risotto:
In a medium saucepan, heat the canola oil over medium-high heat.
Add the onion, garlic, and red bell pepper, sautéing until slightly caramelized, about 1 minute.
Add the tomato paste to the skillet and sauté until fragrant, about 1 minute.
Add chopped tomato, Worcestershire sauce, paprika, 1 teaspoon kosher salt, and 1/2 teaspoon ground black pepper; Continue sautéing until tomato begins to break open and soften, 3-4 minutes. Reduce heat to simmer and cook 3 to 4 minutes.
Remove from heat and mix finely in a food processor. Set aside. In a separate medium saucepan, heat the olive oil and butter over medium-high heat. Add the Arborio rice and stir until slightly nutty and translucent, about 1 minute. Add pureed tomato and bell pepper mixture and 1 cup chicken broth; bring to a boil and then reduce heat to medium. Add 1 cup of broth each time the Arborio rice absorbs most of the broth.
Continuously stir the risotto each time you add broth to the rice. Continue adding broth until the risotto is al dente and still slimy, then add the parsley and Parmesan cheese. Season, to taste, with salt and pepper, if desired.
To make filet mignon: pat the fillets dry with paper towels and generously season with salt and ground black pepper on both sides.
In a large cast iron skillet, heat the canola oil over medium-high heat. Place the steaks in the skillet and brown for 3 minutes.
Flip the fillets and add the butter, garlic clove, and thyme. Brush steaks with butter and allow steaks to finish cooking, 3-4 minutes to cook over medium heat.
Rest the steaks 7-8 minutes.
Serve over “red rice” risotto and sprinkle suya powder over the steaks.