1
Season the ribeye steak with kosher salt and coarsely ground black pepper.
2
Heat olive oil in a pan over medium-high heat. Sear the steak for 2-3 minutes per side, or until cooked to desired doneness. Transfer the steak to a plate and set aside.
3
In the same pan, add unsalted butter and sauté the sliced mushrooms until they release their liquid and start to brown.
4
Add the finely diced shallot and grated garlic to the pan and cook until the shallot is translucent.
5
Add the dry orzo to the pan and cook for 1-2 minutes, stirring constantly.
6
Add the white wine to the pan and cook until the liquid is almost completely absorbed.
7
Add the beef broth to the pan, 1/2 cup at a time, stirring constantly and allowing each portion to be absorbed before adding the next.
8
Stir in the freshly grated Parmesan, crème fraîche, Dijon mustard, and Worcestershire sauce.
9
To make the au poivre drizzle, melt 2 tbsp of unsalted butter in a small saucepan over medium heat.
10
Add the finely diced shallot and cook until translucent.
11
Add the coarsely ground black pepper, splash of white wine, beef broth, and heavy cream to the saucepan.
12
Bring the mixture to a simmer and cook until slightly thickened.
13
Stir in the Dijon mustard.
14
To serve, slice the cooked steak against the grain and place it on top of the creamy mushroom orzo.
15
Drizzle the au poivre drizzle over the top of the steak and garnish with chopped chives.