Ingredients

4cupsvegetable broth

1cuppearl barley

¼tspextra virgin olive oil

¼cuponion,chopped

½tspgarlic,minced

1½cupsfresh mushrooms,assorted, seasonal, shiitake, oyster, portobello, chanterelle

1bay leaf

½tspfresh thyme,chopped

½tspfresh oregano,chopped

pinchfreshly ground pepper

2tbspparmigiano reggiano cheese

2cupsred wine

2tbsplight corn syrup

4filet mignons,(beef tenderloin steaks)

1tbspfresh herbs,like basil, oregano, parsley, and thyme, finely chopped

½tspsalt

½tsppepper

½tspextra virgin olive oil

2cupsvegetables,assorted, steamed

Preparation

In a 2-quart saucepan over high heat, bring broth and 1 cup water to a boil. Then reduce heat to maintain a simmer.

In a medium skillet over medium heat, toast ½ cup of barley, stirring constantly, for 5 minutes, until golden brown and fragrant. Set aside.

In a medium saucepan over medium heat, heat oil. Add onion and garlic; cook, stirring, for about 2 minutes, until onion softens. Add mushrooms and cook for 2 minutes.

Stir in toasted barley, remaining ½ cup of barley, and bay leaf. Add about ½ cup of simmering broth to barley, stirring until liquid has been absorbed.

Continue cooking, adding broth ½ cup at a time and stirring, for 30 to 35 minutes, until all liquid has been absorbed and barley is tender. Stir in thyme, oregano, pepper, and cheese. Remove bay leaf.

In a small saucepan over medium-high heat, bring wine and corn syrup to a boil for about 20 minutes, until reduced to a syrupy consistency. Set aside.

Sprinkle the filets with herbs, salt, and pepper. In a large nonstick skillet over medium-high heat, heat oil. Add the filets and cook for about 3 minutes on both sides for medium-rare or until browned and to desired doneness.

Press ½ cup of risotto into a 4-ounce ramekin or custard cup and unmold in center of plate. Repeat to make 3 more molds.

Slice each filet horizontally into 4 round medallions. Arrange ½ cup of steamed vegetables on each plate. Lean beef slices against risotto. Drizzle 1 tablespoon wine reduction over beef, risotto, and vegetables.

Serve and enjoy!