Recipe Summary

55 mins
1 hr 10 mins
15 mins


Ingredient Checklist


Instructions Checklist
  • In a saucepan, heat 1 tablespoon olive oil over medium-high heat. Add a third of the shallots and cook until softened, about 3 minutes. Add the beef broth, barley, dried mushrooms, chopped rosemary and 1/2 teaspoon pepper. Bring to a boil, lower the heat, cover and simmer until the barley is tender and the liquid is absorbed, about 50 minutes.

  • 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. Coat the steaks in the seasoned flour, shaking off any excess, and add to the skillet. Cook, turning once, until browned, 3 to 4 minutes. Transfer to a plate and tent with foil to keep warm.

  • Add the remaining shallots to the pan and cook, stirring frequently, until softened. Add the wine and 1/2 teaspoon each salt and pepper and bring to a boil, scraping up the browned bits. Cook until reduced by half, about 5 minutes. Lower the heat to medium-low, add the steaks and any juices and cook, turning once, for 3 minutes for medium.

  • Meanwhile, stir the spinach and parmesan into the barley mixture until the spinach wilts.

  • Slice the steak and serve over the barley pilaf. Top with the sauce and rosemary sprigs.