Preheat oven to 250°F. Season steaks, place on a wire rack or sheet pan. Bake about 35 minutes until 115°F/medium rare (a little on the rare side since you will finish in skillet).
While steak cooks, melt 2 T butter in a large Dutch oven over medium heat. Saute shallots for a couple minutes. Add rice and saute for 1 minute. Add wine, and garlic. Reduce heat to medium low and simmer 3 to 4 minutes.
Add broth ½ cup at a time. Let simmer until absorbed until adding the next ½ cup. After 3 cups of broth, check for consistency to see if you need the last cup. Total simmer time here, about 20 minutes.
Add mushrooms, peas, 1/2 cup Parmesan, sour cream, 2 T remaining butter, and ¼ cup broth if needed. Simmer a couple of minutes. Keep warm while you finish the steak.
Heat oil in skillet over high heat until it shimmers. Take steak from oven and cook steak 1 minute per side. Transfer to cutting board. Let rest 10 minutes. Slice into bite size pieces. Add to risotto. Slowly fold in.
Serve with remaining Parmesan and parsley as garnish.

Please reach out to Dana directly if you have any questions.
Email: dana@stagedoorkitchen.com