Grain Risotto with Blood Orange and Steak Strips

Ingredients

• 1 onion
• 2 Garlic cloves
• 2 carrots
• 1 organic blood orange
• 3 sprigs thyme
• 2 tbsp olive oil
• 200 g pearl barley
• 75 ml orange juice
• 1 l hot beef broth
• Salt
• Pepper
• 2 beef tenderloin steaks (about 250 g each)
• 1 tbsp Rapeseed Oil
• 60 g block parmesan (30% fat in the whole product)

Instructions

1. 1.

   Peel and finely dice onion and garlic. Peel, wash, and dice carrots similarly. Rinse blood orange under hot water, dry, peel, then grate the zest. Cut the fruit into slices. Wash thyme and pat dry.

2. 2.

   Heat olive oil in a pot. Sauté vegetables for 4–5 minutes over medium heat. Add pearl barley and sauté for 2 more minutes. Deglaze with orange juice, add two sprigs of thyme, and simmer barley for about 5 minutes. Pour in enough broth to just cover the barley and continue cooking. When the barley has absorbed liquid, add another ladle of broth. Cook until barley is al dente in a total of 25–30 minutes.

3. 3.

   Meanwhile, pat steaks dry, season with salt, and sear each side for 3–4 minutes in hot rapeseed oil. Remove from pan, rest briefly, then slice into strips.

4. 4.

   Grate parmesan and fold it into the finished risotto, seasoning with salt and pepper. Plate the risotto on a large platter, arrange blood orange slices over it, and scatter steak strips on top. Garnish with remaining thyme and serve.