Gilroy Garlic Confit Steaks with Artichoke-Orzo Ragout Recipe
- by Omaha Steaks
- Last updated Apr 10, 2024
There are millions of garlic lovers across the globe, but did you know that the Northern California community of Gilroy considers itself the garlic capital of the world? Summer travelers can attend their epic garlic festival and enjoy everything from garlic soup to garlic ice cream! This mouthwatering garlic and oil take on the classic French cooking technique “confit” pays delicious homage to both regions and is served with steak and pasta, so it’s sure to take everyone’s taste buds on a memorable trip. So, stow your carry-on and fasten your seatbelt, because we’re taking a flavor journey with this Gilroy garlic confit steaks with artichoke-orzo ragout recipe!
Why We Love This Filet Mignon Recipe
In keeping with the French roots of this dish, we’re preparing it with a filet mignon, which originates from the French words for “strip” (which now translates to “steak” in English) and “small/cute” aka a small, tender steak! But not just any small, tender steak – we’re cooking up world-famous Omaha Steaks Butcher’s Cut Filet Mignons! These impossibly fork-tender, exquisitely mild steaks are hand-selected by our master butchers and extra-aged for at least 30 days to deliver a next-level experience worthy of its name.
Before You Start
- Safely thaw your oh-so-juicy and tender Omaha Steaks Butcher’s Cut Filet Mignons overnight in the refrigerator or for 30 minutes in cold water when using our quick-thaw method.
Tools You Will Need Before You Start
- 1 Small Saucepan
- Food Processor or Blender
- 1 Steamer or 1 Steamer Basket and Large Saucepan
- 1 Large Sauté Pan
- Meat Thermometer
Omaha Steaks Products Featured in This Recipe
Gilroy Garlic Confit Steaks with Artichoke-Orzo Ragout
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
More filet mignon recipes
Omaha Steaks Filet Mignon
This elegant cut is guaranteed to impress with its exceptional taste and texture.
