Categories: Beef, Main Dish, Rachael Ray
Ingredients
- 1/4 cup extra virgin olive oil
- 3 shallots, finely chopped
- 3 1/2 cups beef broth
- 1 cup barley
- 1 ounce dried porcini mushrooms
- 2 teaspoons fresh rosemary, chopped
- 4 sprigs fresh rosemary, for garnish (or less)
- salt and pepper
- 1/4 cup flour
- 24 ounces sirloin steaks (about 1/2 inch thick)
- 1 cup red wine
- 4 cups baby spinach, packed
- 1/4 cup parmesan cheese, grated
Directions
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In a saucepan, heat 1 tablespoon olive oil over medium-high heat.
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Add a third of the shallots and cook until softened, about 3 minutes.
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Add the beef broth, barley, dried mushrooms, chopped rosemary and 1/2 teaspoon pepper.
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Bring to a boil, lower the heat, cover and simmer until the barley is tender and the liquid is absorbed, about 50 minutes.
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Meanwhile, on a plate, season the flour with 1/2 teaspoon each salt and pepper. Working in 2 batches, in a large, heavy skillet, heat the remaining 3 tablespoons olive oil over medium-high heat.
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Coat the steaks in the seasoned flour, shaking off any excess, and add to the skillet.
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Cook, turning once, until browned, 3 to 4 minutes.
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Transfer to a plate and tent with foil to keep warm.
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Add the remaining shallots to the pan and cook, stirring frequently, until softened.
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Add the wine and 1/2 teaspoon each salt and pepper and bring to a boil, scraping up the browned bits.
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Cook until reduced by half, about 5 minutes.
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Lower the heat to medium-low, add the steaks and any juices and cook, turning once, for 3 minutes for medium.
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Meanwhile, stir the spinach and parmesan into the barley mixture until the spinach wilts.
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Slice the steak and serve over the barley pilaf.
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Top with the sauce and rosemary sprigs.