This creamy and cheesy risotto paired with pan-seared filet mignon steaks makes for a dinner worthy of a special occasion.

Steak with Blue Cheese Risotto and Broccoli

Preheat the oven to 400 degrees. Place broccoli on a large baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Toss to thoroughly coat and spread in an even layer. Roast for 20 minutes flipping halfway through baking.

Place vegetable broth and beef broth in a large stockpot. Bring to simmering, and set aside.

In a medium saucepan over medium heat, add 4 tablespoons butter, 2 tablespoons olive oil, and add shallot; sauté 2 to 3 minutes or until slightly softened.

Stir in rice add ½ cup white wine. Cook and stir until wine has been absorbed. Slowly add hot broth to rice, about 1 cup at a time, allowing rice to absorb broth before adding more. Continue adding broth, stirring in 1 cup at a time, or until rice is cooked through and creamy, about 18 to 20 minutes. Turn off heat and stir in blue cheese and Parmigiano Reggiano cheese until melted and combined. Cover and set aside.

Pat steaks dry with paper towels. In a large bowl, combine cornstarch, salt and pepper, and 1 tablespoon sage. Lightly coat steaks in a cornstarch mixture, shaking off excess.

Heat a large skillet over medium-high heat. Add 2 tablespoons butter and 2 tablespoons olive oil in the skillet. Add remaining tablespoon sage; cook and stir 1 minute or until fragrant. Add steak to skillet and deeply sear outsides of steak. Once steak has been seared, add 2 tablespoons butter, ¼ cup white wine, and ½ cup broth to skillet. Continue to cook steaks until they reach 145 degrees or desired doneness.

Serve steak with sides of risotto and roasted broccoli. Serve immediately.