Steak au Poivre with Creamy Mushroom Orzo
Serves 1
Directions
- 1Pat the ribeye steak dry.
- 2Season the steak with salt.
- 3Let the steak sit out for about an hour to come to room temperature.
- 4Pat off any excess moisture from the steak.
- 5Coat the steak in a good amount of coarsely ground pepper.
- 6Preheat your pan until ripping hot.
- 7Add oil to the hot pan.
- 8Add the seasoned steak to the pan.
- 9Flip the steak when it releases easily from the pan.
- 10After flipping, add thyme, rosemary, smashed garlic, and butter to the pan.
- 11Baste the steak for the last minute.
- 12Remove the steak from the pan.
- 13Drizzle the steak with the herb butter and let it rest.
- 14In the same pan, add sliced mushrooms and a pinch of salt.
- 15Let the mushrooms cook undisturbed until they brown properly.
- 16Scoot the browned mushrooms over to one side of the pan.
- 17Add finely diced shallot with a pinch of salt to the empty side of the pan.
- 18Stir everything together.
- 19Add grated garlic to the pan.
- 20Pour in orzo and black pepper.
- 21Toast the orzo and mushrooms for a couple of minutes.
- 22Deglaze the pan with white wine.
- 23Pour in beef broth.
- 24Season again with salt and pepper.
- 25Let the mixture simmer, stirring occasionally, until the orzo is tender.
- 26Once most of the liquid is absorbed, add a pat of butter, some Parmesan, a little bit of Dijon, and a splash of Worcestershire sauce.
- 27Finish it off with some crème fraîche and more Parmesan if needed.
- 28Stir until creamy.
- 29Slice your steak against the grain.
- 30Serve the sliced steak right on top of the creamy mushroom orzo.
Ingredients
- 1 ribeye steak
- Kosher salt
- Coarsely ground black pepper
- Olive or neutral oil
- 2 tbsp unsalted butter
- 3 garlic cloves, smashed
- sprigs thyme
- sprigs rosemary
- 8 oz cremini mushrooms, sliced
- 1 shallot, finely diced
- 2 garlic cloves, grated or minced
- 1.5 cups dry orzo
- 0.25 cup white wine
- 2.5 cups beef broth
- 1 tbsp butter
- 1 cup freshly grated Parmesan
- 0.25 cup crème fraîche
- 1 tsp Dijon mustard
- 1 splash Worcestershire sauce
- Chopped chives
- 2 tbsp unsalted butter
- 0.5 small shallot, finely diced
- 2 tsp coarsely ground black pepper
- 1 splash white wine
- 0.25 cup beef broth
- 0.25 cup heavy cream
- 1 tsp Dijon mustard
Equipment
panpaper towelpepper millforkspatulagratercutting board
Tips
- Pat the steak dry, season with salt, and let it sit out for about an hour to come to room temperature.
- Don't rush the flip of the steak; it will release when it's ready.
- Allow mushrooms to cook undisturbed so they brown properly.
- Season the orzo again with salt and pepper after adding beef broth.
- Stir orzo occasionally while simmering.
- Slice your steak against the grain.
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