Gilroy Garlic Confit Steaks with Artichoke-Orzo Ragout
This mouthwatering garlic and oil take on the classic French cooking technique “confit” is served with filet mignon and pasta.
Servings: 4 servings
Calories: 1640kcal
Ingredients
Garlic Confit
- 3 heads garlic, cloves removed and peeled
- 1 sprig fresh rosemary
- 1 small dried red chile (ex: chile de arbol or cayenne) or black peppercorns
- 1 1/2 cups olive oil
Artichoke-Orzo Ragout
- 12 baby artichokes, outer leaves removed
- 1 lemon, halved
- 2 tablespoons olive oil
- 1 small white onion, sliced
- 1/4 cup sun-dried tomatoes packed in oil, drained and sliced
- 1 tablespoon red wine vinegar
- 1/4 cup cooked orzo pasta
- Salt
- Freshly ground black pepper
- 1 tablespoon fresh basil, sliced
Steaks
- 4 8 oz. Omaha Steaks Butcher's Cut Filet Mignons
- Salt
- Freshly ground black pepper
- 4 lemon wedges (for garnish)
- 4 thick slices French bread, cut on a diagonal (optional)
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
Garlic Confit
- Place all ingredients in small saucepan.
- Bring to a simmer over low heat and cook gently for 1 hour; let cool.
- Once cool, remove rosemary and chile and discard.
- Transfer the garlic and oil to a food processor or blender and pureé until smooth; set aside.
Artichoke-Orzo Ragout
- Rub the trimmed artichokes with lemon halves to prevent discoloration.
- Place in a steamer or steamer basket over a large saucepan of boiling water and steam for 8 to 10 minutes, or until tender.
- Let cool slightly and cut into quarters.
- Heat oil in a sauté pan.
- Add the onion and sauté over high heat for 2 to 3 minutes, or until onion has turned translucent and is just beginning to brown at edges.
- Lower heat to medium-high, add artichokes and sun-dried tomatoes, and sauté 1 minute longer.
- Stir in the vinegar and stock and bring the mixture to a simmer.
- Stir in the cooked orzo and heat through for about 1 minute.
- Season ragout with salt and pepper, and cover to keep warm.
- Stir in the basil just before serving.
Steaks
- Season thawed filets with salt and pepper and rub with garlic confit.
- Place on grill heated to medium and grill for 5 to 6 minutes per side for medium-rare doneness or about 8 minutes per side for medium doneness.
Plating
- Spoon an equal amount of ragout onto pre-warmed serving plates and sprinkle with Parmesan cheese, if desired.
- Place grilled filets on top of the ragout.
- Garnish each serving with a lemon wedge and a slice of French bread spread with some of the remaining garlic confit, if desired, and serve immediately.
Nutrition
Calories: 1640kcal | Carbohydrates: 86g | Protein: 55g | Cholesterol: 150mg | Sodium: 900mg | Fiber: 15g