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Ingredients

• 2 cups beef broth
• 1 tablespoon unsalted butter
• 1 cup long-grain rice
• 1 cup frozen green peas, thawed
• 3 scallions, white and green parts, finely chopped
• cup smoked almonds, chopped
• Flat-leaf parsley, chopped (a couple of handfuls)
• 3 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling
• 2 slices lean bacon, chopped
• pound white mushrooms, halved
• 1 fresh or dried bay leaf
• 2 large garlic cloves, chopped
• Salt and freshly ground pepper
• 2 tablespoons all-purpose flour
• bottle good-quality French red Burgundy wine (about 2 cups)
• 8 ounces frozen small white pearl onions
• Four 1-inch-thick sirloin steaks (about 2 pounds), at room temperature
• Worcestershire sauce

Description

When I Have A Craving For A Slow-cooked French Stew, I Make This Steak Version In Less Than 30 Minutes.

Rachael Ray Magazine