Beef Steak with Roasted Fig and Shallot Sauce, Creamy Herb Farro, and Ginger-Glazed Carrots

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Pat the beef steaks dry with paper towels and season both sides with 5 g (1 tsp) salt and 2 g (3/4 tsp) black pepper. Let them sit at room temperature while you prepare the other components, about 15 minutes.

2. 2

   Place the fresh figs on a small baking tray or ovenproof skillet with 15 ml (1 tbsp) olive oil. Roast at 220°C / 425°F for 12 minutes, until tender and lightly caramelized.

3. 3

   Meanwhile, place the pearled farro in a medium saucepan with the hot chicken or vegetable broth. Bring to a boil, reduce to medium-low heat, and cook partially covered for 20 to 25 minutes, until tender but still slightly chewy.

4. 4

   In another medium skillet, melt 14 g (1 tbsp) butter with 5 ml (1 tsp) olive oil over medium heat. Add the white onion and cook for 3 minutes. Add half of the minced garlic and cook for 30 seconds. Stir in the cooked farro, draining if needed, the heavy cream, fresh parsley, chives, half of the fresh thyme, 1 g (1/4 tsp) salt, and a pinch of black pepper. Cook for 2 to 3 minutes, stirring, until creamy. Keep warm.

5. 5

   For the carrots, place the carrot batons in a wide skillet with the water, honey, grated fresh ginger, 5 ml (1 tsp) olive oil, 1 g (1/4 tsp) salt, and a pinch of pepper. Cook over medium heat, covered, for 6 minutes. Uncover and cook 4 to 6 minutes more, stirring often, until the liquid reduces and the carrots are glossy and tender.

6. 6

   Heat a large cast-iron or heavy-bottomed skillet over medium-high heat. Add 10 ml (2 tsp) olive oil and sear the beef steaks for 3 to 4 minutes per side for medium, or until your desired doneness. If checking with a thermometer, remove at about 57°C / 135°F for medium, since they will rest afterward. Transfer the steaks to a plate and loosely cover for 5 to 7 minutes.

7. 7

   In the same skillet used for the meat, reduce to medium heat. Add the shallots and cook for 2 minutes. Stir in the remaining minced garlic and cook for 30 seconds. Add the balsamic vinegar and scrape up the browned bits. Pour in the beef broth, add the roasted figs, and the remaining fresh thyme. Cook for 4 to 5 minutes until slightly reduced.

8. 8

   Turn off the heat and stir the remaining 14 g (1 tbsp) butter into the sauce. Gently mash some of the figs with a spoon to thicken and add texture, leaving some pieces whole. Taste and adjust with the remaining salt and black pepper as needed.

9. 9

   Spoon creamy farro onto each plate. Place a beef steak on top or alongside, spoon over the roasted fig and shallot sauce, and finish with the ginger-glazed carrots.