Saleh’s Plate · By Saleh Alkhalifa

Steak with Parmesan Orzo & Red Wine Reduction

Tender slices of seared steak rest over creamy Parmesan orzo and roasted asparagus, surrounded by a glossy shallot-studded red wine reduction for an elegant steakhouse-style plate.

Ingredients

Steak

  • 2 filet mignon, sirloin, or strip steaks, 6–8 oz each
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 1 tbsp neutral oil
  • 2 tbsp unsalted butter
  • 2 garlic cloves, lightly crushed
  • 3 thyme sprigs

Parmesan orzo

  • 1 cup dry orzo
  • 2½ cups low-sodium chicken broth, plus more as needed
  • 1 tbsp unsalted butter
  • ½ cup finely grated Parmesan
  • ¼ cup heavy cream
  • 1 small garlic clove, minced
  • Kosher salt and black pepper, to taste

Red wine reduction

  • 1 tbsp unsalted butter
  • 1 large shallot, finely chopped
  • 1 cup dry red wine
  • 1 cup low-sodium beef stock
  • 1 tsp Dijon mustard
  • 1 tsp balsamic vinegar
  • 1 tbsp cold unsalted butter

Asparagus

  • 1 bunch asparagus, woody ends trimmed
  • 1 tbsp olive oil
  • Kosher salt and black pepper, to taste

Instructions

  1. Heat the oven to 425°F (218°C). Toss the asparagus with olive oil, salt, and pepper. Roast for 10–12 minutes, until tender and lightly charred, then keep warm.
  2. Melt 1 tablespoon butter in a saucepan over medium heat. Add the garlic and cook for 30 seconds, then stir in the orzo and toast for 1–2 minutes. Add the chicken broth, bring to a gentle simmer, and cook uncovered for 10–12 minutes, stirring often, until tender and most of the liquid is absorbed.
  3. Reduce the heat to low and stir in the cream and Parmesan. Cook for 1 minute until glossy and creamy. Season with salt and pepper, loosening with a splash of broth if the orzo becomes too thick.
  4. Pat the steaks very dry and season with salt and pepper. Heat a heavy skillet over medium-high heat, add the neutral oil, and sear for 3–4 minutes on the first side and 2–4 minutes on the second. Add the butter, garlic, and thyme during the final minute and baste until the steaks reach the desired doneness.
  5. Transfer the steaks to a board and rest for 8–10 minutes. Reserve 1 tablespoon of fat in the skillet and discard the thyme and garlic.
  6. Lower the skillet to medium and melt 1 tablespoon butter. Cook the shallot for 2–3 minutes until softened. Add the red wine, scraping up the browned bits, and simmer until reduced by about two-thirds. Add the beef stock and reduce until the sauce lightly coats a spoon, 8–12 minutes. Whisk in the Dijon, balsamic vinegar, and cold butter, then season to taste.
  7. Slice the steak across the grain. Spoon the Parmesan orzo onto warm plates, arrange the asparagus and steak over it, and spoon the red wine reduction generously around and over the meat.