This is a hearty, crave-buster dish that I still feel proud to consume due to the fact that it has lots of lean protein and whole grains.
Rather than the traditional buttery pasta, I’m utilizing toasted barley flavored with a hearty scattering of black pepper and a light cleaning of salted Pecorino Romano cheese to catch the flavors of cacio e pepe.
Easy as that, but so nutty, chewy, hearty, and good.
On top is a piece of simply grilled filet mignon topped with a peppery pesto of watercress, spinach, and arugula.
- . 2/3 cup pearl barley, washed.
- Kosher salt.
1 jam-packed cup combined bitter greens, such as watercress, spinach, and
- 3 tablespoons extra-virgin olie oil, divided.
3 tablespoons grated Pecorino Romano,
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- . Cover barley with water by 2 inches in a medium pot and include a teaspoon salt.
For the pesto, place the greens, garlic, walnuts, 2 tablespoons olive oil, and 1 tablespoon of Pecorino Romano cheese in the bowl of a food mill or mixer. Process up until a paste is formed. Season to taste with salt and pepper and reserved.
Rub beef with 1 teaspoon oil and season generously with salt and pepper. Heat a cast iron frying pan or grill pan over high heat until lightly cigarette smoking, then add beef. Cook, turning often, until well-browned on all sides and an instantaneous read thermometer placed into deepest part of meat registers120 ° F for medium rare or 130 ° F for medium, about 10 minutes amount to( reduce heat if the
meat threatens to burn or the cigarette smoking is extreme prior to it
reaches its completed temperature). Transfer meat to a cutting board and let rest for10 minutes.
While the meat is resting, make the cacio e pepe barley. Add barley and 2 teaspoons of newly ground black pepper, and cook, stirring frequently, till barley is cozy and lightly browned, about 7 minutes. Stir into the barley, permitting the recurring heat to melt it.
To serve, divide the barley into two shallow bowls. After the meat has rested, cut into 1/2-inch pieces. Place on top of the barley. Spoon a couple of spoonfuls of the pesto over the meat, and leading with some extra freshly broken black pepper. Serve.
Give a boil, reduce to a bare simmer, and cook up until barley hurts,35 to45 minutes. Drain, rinse under cold water, and reserved. Barley can be formulated to 3 days ahead of time.
food mill, grill pan.
This Recipe Appears In
- Charred Beef Tenderloin With Cacio e Pepe Toasted Barley and Watercress Pesto
Rate This Recipe
I don’t like this at all.
It’s not the worst.
Sure, this will do.
I’m a fan– would suggest.
Fantastic! I enjoy it!
Thanks for your rating!