Funded by the Beef Checkoff
- 2 beef tenderloin steaks (cut 1 inch thick, about 6 ounces each)
- 3/8 teaspoon cracked black pepper (divided)
- 3 cloves garlic (minced, divided)
- 1 cup reduced sodium beef broth
- 1/2 cup pearlized farro
- 1 cup kale (thinly sliced)
- 1/4 cup cranberries (dried sweetened, or cherries)
- 2 tablespoons sliced almonds
- 2 teaspoons fresh lemon juice
- Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks.
- Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
- Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
- Season steaks with salt. Serve with farro mixture.