For the Risotto:
1/4 lb. butter 2 1/2 Tbls minced garlic
1 1/2 cups minced onion 1/2 cup minced celery
2 cups risotto 2 cups chicken stock
2 Tbls salt 2 tsp pepper
1/2 cup fresh herbs, minced 1 cup smoked gouda, grated
1 cup sweet Italian sausage, cooked and finely chopped

Spice Mix for the Beef:
Mix these dry ingredients very well. Keep covered and refrigerated when not in use.
Season six 8 oz. steaks with one tablespoon of spice mix. The longer the spice mix is on the meat, the deeper the flavors will penetrate.
Heat 2 oz. of oil in a sauté pan. Sear steak for 2 minutes per side.
Transfer the steak to a wire rack in a 325°F oven and cook for 12-15 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, sauté the minced garlic, onions, and celery over medium heat for 7-10 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 completely 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.