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Wagyu Ribeye Filet with Beet Risotto & Herbed Goat Cheese Cream Sauce

Nathan Michael & Julia Flowers

Servings

2

Cook Time

30 minutes

Category

Steak

A Valentine’s Day dinner should be more than just a meal—it should be an experience. This SRF Wagyu Ribeye Filet with Beet Risotto & Herbed Goat Cheese Cream Sauce is the kind of dish that turns an ordinary night into something unforgettable. The rich marbling of Snake River Farms’ Wagyu ribeye filet delivers an indulgently tender, buttery bite, perfectly complemented by the earthy sweetness of velvety beet risotto. A luscious, herbed goat cheese cream sauce ties it all together, adding a decadent, tangy finish. Whether you’re celebrating with someone special or simply treating yourself, this is a meal that sets the mood for romance.

Wagyu Ribeye Filet with Beet Risotto & Herbed Goat Cheese Cream Sauce

Ingredients

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    • 2 SRF Wagyu Ribeye Filets

    • Salt & freshly ground black pepper

    • 1 tablespoon olive oil

    • 2 tablespoons unsalted butter

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    • 2 tablespoons extra virgin olive oil

    • 1 medium onion, diced

    • 4 garlic cloves, minced

    • 1 cup arborio or carnaroli rice

    • 2 1/2 cups chicken broth

    • 2 small beets, peeled and shredded (about 1 cup)

    • 1 teaspoon salt

    • 1 teaspoon dried thyme

    • Freshly ground black pepper to taste

    • 2 tablespoons lemon juice

    • 1 tablespoon butter

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    • 1 tablespoon olive oil

    • 1 small shallot, finely minced

    • 3 cloves garlic, minced

    • 1/2 cup heavy cream

    • 3 oz fresh goat cheese

    • 1 tablespoon fresh chives, minced

    • 1 tablespoon fresh parsley, minced

    • Salt & pepper to taste

    Directions

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      1. Preheat your oven to 375°F.

      2. Pat the ribeye filets dry with a paper towel and season generously with salt and pepper.

      3. Heat a cast iron skillet over medium-high heat and add olive oil.

      4. When the oil is shimmering, sear the steaks for 2 to 3 minutes per side until a deep golden crust forms.

      5. Add butter to the pan, then transfer the skillet to the oven and cook for 5 to 7 minutes, or until the internal temperature reaches 120°F for medium-rare.

      6. Remove from the oven, tent loosely with foil, and let rest for 10 minutes. The temperature will rise to 125 to 130°F as it rests.

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      1. Turn an Instant Pot to sauté mode and heat olive oil. Add diced onions and minced garlic, cooking for 4 to 5 minutes until softened.

      2. Stir in the risotto rice and sauté for another 2 minutes to lightly toast.

      3. Add chicken broth, shredded beets, dried thyme, salt, and pepper. Stir to combine.

      4. Secure the lid and set the Instant Pot to Manual High Pressure for 5 minutes. Quick release the pressure when done.

      5. Remove the lid and stir in lemon juice and butter. The risotto will thicken as it cools.

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      1. In a small saucepan over medium heat, warm the olive oil. Add minced shallot and garlic, cooking until translucent.

      2. Reduce heat to low, then stir in heavy cream. Bring to a gentle simmer.

      3. Add the goat cheese and stir until melted and smooth.

      4. Turn off the heat and fold in fresh chives and parsley. Season with salt and pepper to taste.