- 35 min
Start the risotto
Preheat oven to 400°F
Mince shallot, then cook with garlic in a pot with 1 Tsp. of olive oil (double for 4 ppl.) over medium heat for 2 minutes. Add barley and cook for 1 more minute, stirring constantly.
Cook the risotto
Add 1/2 broth cube (1 for 4 ppl), 1 ½ cups of water (double for 4 pers.), barley and wine, bring to a boil and reduce heat to low.
Cover and let cook until barley is al dente, about 30 min. Add a bit of water if needed.
Cook the steaks
Slice the mushrooms. Season steaks with Montréal steak spices.
Ten minutes before the risotto is ready, add butter to an oven-safe pan over high heat. Sear steaks 30 sec. to 1 min. on all sides, add the mushrooms, and place in the oven for 5 min, until desired doneness.
Finish the steaks
Take the pan out of the oven and remove the steaks from the pan, then let rest for 3 min before serving.
Slice into strips.
Finish the risotto
Add mushrooms to the barley risotto and mix well.
Spoon the risotto in the bottom of the dishes, top with steak slices and sprinkle with parsley leaves. Season to taste with salt and pepper.