Saleh’s Plate · By Saleh Alkhalifa

Bouillon-Seasoned Steak with Wild Rice, Shiitake Mushrooms & Asparagus

A savory bouillon-seasoned steak served with nutty wild-rice pilaf, earthy shiitake mushrooms, and simply roasted asparagus—a complete steakhouse-style plate with deep flavor in every component.

Ingredients

Bouillon-seasoned steak

  • 2 filet mignon or sirloin steaks, 6–8 oz each
  • 1½ tsp beef bouillon paste or finely crushed bouillon powder
  • 1 tsp olive oil
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • 1 tbsp unsalted butter
  • 2 thyme sprigs

Wild rice and shiitake pilaf

  • 1 cup wild-rice blend, rinsed
  • 2¼ cups low-sodium beef or vegetable broth
  • 1 tbsp olive oil
  • 5 oz shiitake mushrooms, stems removed and sliced
  • 1 small shallot, finely chopped
  • 1 garlic clove, minced
  • 1 tbsp chopped parsley
  • Black pepper, to taste

Asparagus

  • 1 bunch asparagus, woody ends trimmed
  • 1 tbsp olive oil
  • ½ tsp garlic powder
  • Black pepper and a small pinch of salt
  • ½ lemon

Instructions

  1. Combine the rinsed wild-rice blend and broth in a saucepan. Bring to a boil, cover, reduce to low, and simmer according to the package timing—usually 40–45 minutes—until tender. Drain any excess liquid and keep covered.
  2. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Brown the shiitakes for 5–6 minutes, then add the shallot and cook until softened. Add the garlic for the final 30 seconds. Fold the mushroom mixture and parsley into the cooked rice and season with black pepper.
  3. Pat the steaks very dry. Mix the bouillon, 1 teaspoon olive oil, black pepper, and garlic powder into a thin paste, then rub it evenly over the steaks. Because bouillon is salty, do not add extra salt.
  4. Heat the oven to 425°F (218°C). Toss the asparagus with olive oil, garlic powder, black pepper, and only a small pinch of salt. Roast for 10–12 minutes, until bright green and lightly charred. Finish with lemon juice.
  5. Heat a heavy skillet over medium-high heat until very hot. Sear the steaks for 3–4 minutes on the first side and 2–4 minutes on the second, depending on thickness and desired doneness. Add the butter and thyme during the final minute and baste the steaks.
  6. Rest the steaks for 8–10 minutes. Plate each steak with a mound of shiitake wild rice and roasted asparagus, spooning any resting juices over the meat.