Steak au Poivre with Creamy Mushroom Orzo

Top 5 Most Delicious Things I’ve Ever Made

“You’ve outdone yourself.” – Zach (aka the official Here’s Your Bite taste tester)

I don’t say this often, but this is easily in the top five most delicious things I’ve ever made. It’s my take on a French bistro classic, reimagined as a one-pan meal with cozy, creamy mushroom orzo on the side. Traditional? Not exactly. Delicious? Absolutely.

You’ve got a cracked peppercorn–crusted, Australian Wagyu ribeye (from Wagyuwala), seared and basted with garlic-herb butter until golden and juicy. It’s sliced and layered over creamy mushroom orzo finished with Parm and crème fraîche, then drizzled with a glossy au poivre sauce for good measure.

It’s rich, savory, herby, and just the right kind of indulgent, but the whole thing comes together in under an hour, in one pan.

Save it for date night. Make it for a dinner party. Or treat yourself on a Tuesday. Either way, you won’t regret it.

---

Tips to Take This from Good to Great:

• Use coarsely cracked pepper, not fine ground. It gives you texture, bite, and that signature au poivre crust.

• Let the pan fully preheat before adding oil, then steak. That’s the key to a deep, golden crust, especially important with a thinner cut.

• Baste your steak with garlic-herb butter. It’s a small step that makes it taste like it came out of a restaurant kitchen.

• Don’t crowd or stir the mushrooms too early. Let them sit and brown properly for deep umami flavor.

• Swap the white wine for brandy to lean into the classic au poivre flavor. It adds warmth and depth that ties the whole dish together.

• Loosen the orzo with a splash of cream if it tightens up. It should stay creamy, not sticky.

• Use both Gruyère and Parmesan. Gruyère gives nutty richness, Parmesan adds sharp depth, and crème fraîche brings tang and silkiness.

• Don’t skip the au poivre drizzle. It brings the whole dish full circle with heat, gloss, and extra flavor.

---

Steak au Poivre with Creamy Mushroom Orzo

Servings: 2–3
Prep Time: 25 minutes
Cook Time: 30 minutes

Ingredients