Pan-Seared Australia Beef Rib-Eye With Cabernet Sauce And Pear Risotto

Featuring our Australia Angus HGP Free Ribeye 100 days Grain Fed,

We will be preparing 5 servings of Pan-Seared Australia Beef Rib-Eye With Cabernet Sauce And Pear Risotto.


  • 2-2 ½ pounds Australian beef ribeye fillet
  • 1 bunch English spinach, washed, blanched and dried
  • 3 ½ ounces sun dried tomatoes in oil
  • 1 ½ ounces feta
  • 7 ounces prosciutto slices

Ingredients for Pear Risotto:

  • 2 tablespoons extra virgin olive oil
  • 2 spring onions, chopped
  • 1 ½ cups Arborio rice
  • 1 large pear, peeled and diced into ½ inch cubes
  • 1 cup white wine (try a rich Chardonnay)
  • 4 cups hot chicken stock
  • white pepper to taste

Now let’s get cooking!

Step 1: Season steak to taste and let come to room temperature.

Step 2: To prepare risotto, heat olive oil in a large saucepan over medium heat. Add onion and cook 1 minute or until starting to soften, but not brown. Add rice and pear and cook, stirring, for 2 minutes or until rice is well coated. Pour in wine, stirring until all liquid is absorbed.

Step 3: Reduce heat to low-medium, add chicken stock a ladle at a time, stirring constantly and allowing all liquid to be absorbed before adding the next ladleful. Continue until rice is creamy and al dente, about 20 minutes.

Step 4: Remove from heat and season with pepper. Cover and allow to rest 2-3 minutes before serving.

Step 5: While risotto is cooking, heat 2 tablespoons olive oil over high heat and cook beef 1-2 minutes each side. Reduce heat to medium and continue to cook beef 3-4 minutes or to your liking.

Step 6: Transfer to a heated plate and cover with foil to keep warm.

Step 7: Pour wine and broth into pan and simmer over medium high heat until mixture thickens, about 5 minutes.

To Serve:

Spoon risotto into large bowls. Slice steaks, arrange over risotto, then pour over the wine reduction. Serve with more of the Cabernet and a large green salad.

Leave a Reply