1/2 pound orzo pasta
2 tablespoons extra-virgin olive oil, plus some for drizzling
2 medium to large yellow onions, chopped
3 garlic cloves
1/4 cup white vermouth or 1/2 cup dry white wine
Coarse black pepper
4 tablespoons unsalted butter, softened
3 tablespoons store-bought green or black olive tapenade, any brand
2 rounded tablespoons anchovy paste from a tube
8 1-inch thick beef tenderloin steaks
1/4 cup fresh flat-leaf parsley, chopped
1/2 cup grated Parmesan cheese
2 beefsteak tomatoes, sliced and seasoned with salt
Bring a large pot of water to a boil for the orzo. Add a generous amount of salt to the water and cook the orzo al dente (with a bite to it).
Preheat a large skillet over medium-high heat with the 2 tablespoons of EVOO. Add the onions and garlic, salt, and pepper. Cook, stirring occasionally, for about 15 minutes or until caramelized. Deglaze with the vermouth or wine.
Combine the soft butter with the tapenade and anchovy paste and refrigerate.
Arrange the steaks on a slotted broiler pan. Drizzle EVOO over the steaks and season with salt and pepper. Broil the steaks for 3 minutes on each side for rare, 10 minutes for well done.
Add the cooked drained orzo to the browned garlic and onions, then stir in the parsley and grated cheese. Adjust the salt and pepper. Toss to distribute.
Serve alongside the steaks with sliced tomatoes on the side.
This would be a great meal for company, but for an everyday dinner, I would reduce the amount of steaks from 2 to 1 per person. I didn't change anything except to call for Parmesan instead of Parmigiano-Reggiano.