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Mushroom Risotto Beef Paillards
Serves 4
| INGREDIENTS: | |
| 2 | cups uncooked garlic-and-butter-flavored rice, Uncle Ben's Natural Select® |
| 1 3/4 | cups water |
| 1 | can (10 3/4 ounces) cream of mushroom soup with roasted garlic, Campbell's® |
| 4 | bacon-wrapped filet mignon steaks (6 ounces each), Kansas City Steak Company® |
| 2 | cups sliced stemmed shiitake mushrooms |
| 4 | tablespoons butter |
| chopped fresh parsley (for garnish) | |
Prep time: 20 minutes
Cooking time: 20 minutes
PREPARATION:
- In medium saucepan, combine rice, water and mushroom soup.
- Bring mixture to boil.
- Cover and simmer 10 minutes.
- Meanwhile, remove bacon from steaks. Dice bacon.
- Cut each steak horizontally into 4 equal slices.
- In large skillet, cook bacon over medium-high heat until most of fat is rendered.
- Add mushrooms.
- Sauté until bacon is crisp and mushrooms are golden, about 5 minutes.
- Place 1 nice mushroom slice in bottom of each of four 8- to 10-ounce custard cups.
- Stir remaining mushrooms and bacon into rice.
- Divide rice mixture evenly among cups, pressing firmly to compact. Set aside.
- Working in batches, melt 2 tablespoons butter in same skillet over high heat.
- Add steak slices and cook to desired doneness, about 1 minute per side for medium.
- Arrange 4 steak slices on each of 4 dinner plates.
- Run thin knife around edges of rice molds.
- Invert rice molds atop steak slices, tapping to release.
- Sprinkle with parsley and serve.
