Steak au Poivre with Creamy Mushroom Orzo

Serves 1
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Directions

  1. 1Pat the ribeye steak dry.
  2. 2Season the steak with salt.
  3. 3Let the steak sit out for about an hour to come to room temperature.
  4. 4Pat off any excess moisture from the steak.
  5. 5Coat the steak in a good amount of coarsely ground pepper.
  6. 6Preheat your pan until ripping hot.
  7. 7Add oil to the hot pan.
  8. 8Add the seasoned steak to the pan.
  9. 9Flip the steak when it releases easily from the pan.
  10. 10After flipping, add thyme, rosemary, smashed garlic, and butter to the pan.
  11. 11Baste the steak for the last minute.
  12. 12Remove the steak from the pan.
  13. 13Drizzle the steak with the herb butter and let it rest.
  14. 14In the same pan, add sliced mushrooms and a pinch of salt.
  15. 15Let the mushrooms cook undisturbed until they brown properly.
  16. 16Scoot the browned mushrooms over to one side of the pan.
  17. 17Add finely diced shallot with a pinch of salt to the empty side of the pan.
  18. 18Stir everything together.
  19. 19Add grated garlic to the pan.
  20. 20Pour in orzo and black pepper.
  21. 21Toast the orzo and mushrooms for a couple of minutes.
  22. 22Deglaze the pan with white wine.
  23. 23Pour in beef broth.
  24. 24Season again with salt and pepper.
  25. 25Let the mixture simmer, stirring occasionally, until the orzo is tender.
  26. 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.
  27. 27Finish it off with some crème fraîche and more Parmesan if needed.
  28. 28Stir until creamy.
  29. 29Slice your steak against the grain.
  30. 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.
Steak au Poivre with Creamy Mushroom Orzo | Clip Recipe