Ingredients:
For the Orzo
• 800g orzo pasta
• 2 tbsp olive oil + 2 tbsp butter
• 2 shallots, finely diced
• 5 garlic cloves, minced
• 1.2 kg mixed wild mushrooms (shiitake, oyster, porcini, or any mushroom you desire)
• 1 cup dry white wine
• 2.5 – 3 liters hot chicken or vegetable stock
• 200g grated Parmesan
• 3 heaping tbsp mascarpone (optional, for creaminess)
• Salt & cracked black pepper to taste
• Fresh thyme (5–6 sprigs)
• Optional: drizzle of truffle oil or Tartufata for finish
For the US Prime Striploin
• 10 x 250g–300g U.S. Prime Striploin steaks (2.5–3kg total)
• Salt & cracked pepper
• 2–3 tbsp neutral oil
• 3 tbsp butter
• 3–4 garlic cloves, smashed
• 3–4 sprigs rosemary or thyme
Optional Garnish
• Parmesan curls
• Crispy shallots or garlic chips
• Herb oil or beef broth
Preparation:
1. Prep Everything (15–20 min)
• Clean and chop mushrooms.
• Dice shallots, mince garlic.
• Grate cheese, portion steaks.
• Heat your stock and keep it simmering.
2. Cook the Orzo (20–25 min)
• In a wide rondeau or heavy pan:
• Sauté shallots & garlic in oil and butter.
• Add mushrooms and thyme, cook till golden.
• Stir in orzo, toast briefly.
• Deglaze with white wine and reduce.
• Gradually add stock, stirring like risotto (~15 min), until orzo is creamy and al dente.
• Finish with Parmesan, mascarpone, salt & pepper. Set aside.
3. Sear the Steaks (15–20 min total)
• Work in batches if needed.
• High heat, 2–3 min per side.
• Baste with butter, garlic, herbs.
• Rest 5–7 min, then slice against the grain into thick strips.
4. Assemble & Serve (5 min)
• Spread orzo on a large sharing platter.
• Lay sliced steak over the top.
• Drizzle steak juices or broth over it.
• Garnish with herbs, Parmesan curls, crispy shallots if using or micro greens