No-Mystery: Marinated Beef WITH Cheesy Orzo AND Balsamic Glazed Vegetables
(from castro15’s recipe box)
Categories: Meals
Ingredients
- Beef:
- 3 tbsp red wine vinegar
- 1/3 cup olive oil
- 2 garlic cloves, chopped
- 1/2 tsp crushed red pepper flakes
- 1 tbsp chopped thyme
- 1 tbsp chopped parsley
- 4- 6 oz filets
- salt and pepper
- Gravy:
- 2 tbsp butter
- 2 tbsp chopped shallots
- 4 mushrooms, chopped finely
- 2 tbsp flour
- 1 cup beef stock
- Orzo:
- 2 tbsp olive oil
- 1/2 small onion, chopped
- 2 garlic cloves, chopped
- 28 oz chicken broth
- 2 cups orzo
- 1/2 cup grated Parmesan
- salt and pepper
- Vegetables:
- 1/2 lb baby carrots
- 1/2 broccoli
- 1/2 lb cauliflower
- 1/2 cup water
- 1/2 cup balsamic vinegar
- 1 tbsp butter
- salt and pepper
Directions
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Beef:
-
Combine marinade ingredients in bottom of dish. Season steaks with salt and pepper and set into marinade and turn to coat. Allow to blend 10 minutes, turning occasionally.
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Heat a nonstick skillet over medium-high heat. Add meat and cook, 5-6 minutes a side. Remove to a warm platter. Add butter to the skillet, then shallots and mushrooms, and saute 3 minutes. Add flour and cook 2 minutes, stirring constantly. Whisk in stock and reduce for another minute. Pour over meat and serve.
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Orzo:
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Preheat an 8-inch pot over medium. Add oil, onion and garlic and saute 2-3 minutes. Add broth and bring to a boil. Stir in orzo and return to boil. Cover and reduce to simmer. Cook 15 minutes, stirring occasionally or until liquid is absorbed. Then stir in cheese, and season with salt and pepper.
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Balsamic Glazed Vegetables:
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Place veggies in a pan with water and vinegar. Bring to a boil and cover. Reduce heat to medium and cook 10 minutes. Remove lid and increase heat, to allow water and vinegar to reduce and glaze veggies, about 5-7 minutes.
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When glazed to a sweet, rich brown color, add butter to coat veggies lightly. Season with salt and pepper.