# Steak au Poivre with Creamy Mushroom Orzo

This recipe transforms the French bistro classic into a one-pot orzo dish, featuring Steak au Poivre with creamy mushroom orzo.

- Cuisine: Italian
- Category: Soup
- Language: en

## 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

## Instructions

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

## Equipment

- pan
- paper towel
- pepper mill
- fork
- spatula
- grater
- cutting 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.

## Source

- Original video: https://www.tiktok.com/@heresyourbite/video/7526716611806448910?is_from_webapp=1&sender_device=pc
- Recipe page: https://www.cliprecipe.com/recipe/175b0761-e2be-45fb-9513-aefe13ff7cab
- Extracted: 2025-11-11

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt