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By: Steaklovers.net / Marc Enderborg

Ingredients
4 servings

For the striploin:

Handful of thyme
Handful of rosemary
4 cloves garlic

800g of whole striploin
Malden sea salt
Freshly ground black pepper
White wine
Olive oil
Honey

For the risotto:

400g of carnaroli/arborio rice
1,5 liters of broth (vegetable/mushroom)
0,5 liters of white wine
2 chopped shallots
2 chopped garlics
Olive oil
Salt + Pepper
Parmesan
Butter
Fresh lemon juice
Fresh beans sautéed in butter & garlic
Trumpets or chanterells sautéed in butter & garlic

Instructions
Season meat with salt and pepper. Heat olive oil and butter in a frying pan, embrown the whole piece of striploin. Remove meat from pan, glace the pan with white wine and honey. Place meat on tinfoil, pour the wine and honey glace on it. Add finely chopped herbs and garlic to the tinfoil package, cover meat with glace and herbs and then roll it all up into a firm roll. Bake in owen for 18-20 minutes at 150*C. Leave to rest in tinfoil for 10 minutes before serving.

Use a very varm, big pan to heat olive oil. Making a good risotto means lots and lots of stirring. Add rice, stirr the whole time. Then add shallots and garlic while stirring, none of the ingredients should get embrowned. Add all of the wine while stirring and let all fluid boil away. Continue this way with the broth as well, add some and let boil until all fluid is gone, while stirring. The rice is done when it still has a firm core, the texture still al dente in the middle. Add butter and plenty of parmesan, while stirring. Add the sautéed mushroom and beans, chopped parsley and lemon juice according to taste. Finish up with butter and parmesan until the risotto has a creamy but firm texture.

Serve risotto and slice of striploin with sea salt and freshly ground black pepper.

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