Instructions: Mix the Spice Mix ingredients very well. Keep covered and refrigerated when not in use. (Makes 12 tablespoons; use 1 tablespoon per serving)

Season steaks with one tablespoon each of the spice mix. The longer the spice mix is on the meat, the deeper the flavors will penetrate.

Heat oil in a saute pan. Sear steak for 2 minutes per side. Transfer the steak to a wire rack in a 325 degree oven and cook for 12 to 15 minutes (or to your desired doneness). Cooking time may vary with size and cut of meat.

Remove from oven and let steak sit in a warm area for about 5 minutes.

For the Risotto: In the butter, saute the minced garlic, onions, and celery over medium heat for 7 to 10 minutes.

Add in 2 cups of risotto and reduce the heat to low. Add in chicken stock a little at a time stirring completely until liquid is almost complete absorbed. Continue to add the stock until the rice is of a soft consistency.

Turn off the heat and add the salt, pepper, herbs, gouda, and sausage. Incorporate well until the cheese is melted. (Makes 2 quarts)

This recipe yields 6 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.