Optional Garnish:

• Parmesan curls
• Crispy shallots or garlic chips
• Herb oil or beef juice

1. Clean and chop the mushrooms.
2. Dice shallots and mince garlic.
3. Grate the cheese and portion the steaks.
4. Heat the stock and keep it simmering on low.

The Orzo:

In a wide rondeau or heavy-bottomed pan:

1. Sauté shallots and garlic in olive oil and butter.
2. Add mushrooms and thyme; cook until golden.
3. Stir in orzo and toast briefly.
4. Deglaze with white wine; reduce slightly.
5. Gradually add hot stock, stirring as you would with risotto (~15 min), until the orzo is creamy and al dente.
6. Finish with Parmesan, mascarpone, salt, and pepper. Set aside, covered.

The Steak:

1. Season steaks generously with salt and pepper.
2. Working in batches if necessary, sear steaks over high heat for 2–3 minutes per side.
3. Add butter, garlic, and herbs to the pan; baste for extra flavor.
4. Rest steaks for 5–7 minutes, then slice against the grain into thick strips.

1. Spread the orzo onto a large serving platter.
2. Arrange sliced steak over the top.
3. Drizzle with steak juices or beef jus.
4. Garnish with herbs, Parmesan curls, crispy shallots, or microgreens as desired.