Yarin Shachagi

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Hi! I’m Yarin, a home baker and cook.

My culinary journey began as a teenager, inspired by my mom, an incredible cook. She taught me the basics, and from there, I put my own spin on things. My style is mostly Mediterranean-inspired, but I love experimenting with different flavors and cuisines.

In recent years, videography has become a big part of my life, so I decided to combine my love for cooking with my passion for creating content. I'm excited to share my journey of making delicious food with you!

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This Beef Tenderloin Steak with Mushroom Orzo is easily one of my first choices for a comforting meal that still feels special. The tender steak pairs perfectly with the earthy mushroom orzo, creating an incredible combination that’s both hearty and satisfying.

Beef Tenderloin Steak with Mushroom Orzo

Season both sides of the steaks generously with salt and pepper. Set aside.

For the Herb Sauce: Combine olive oil, vinegar, parsley, chili, salt, black pepper, minced garlic, and oregano in a bowl. Mix well.

For the Mushroom Orzo: Heat olive oil in a saucepan over medium heat. Sauté the shallot for about 1-2 minutes. Add mushrooms and season with salt and black pepper. Cook until they begin to brown. Add white wine and minced garlic, then add orzo and mix well. Add stock and coconut cream. Cook until the orzo is tender and the sauce has thickened. Once most of the liquid has evaporated, lower the heat to minimum, and cover the saucepan with a lid.

In a skillet, add garlic and cook the steaks for about 2 minutes per side. Halfway through, add rosemary. Remove the garlic and rosemary, and transfer the steaks to a baking pan. Place in the oven for 2-8 minutes, depending on your preferred doneness.

Sprinkle chives on top of the orzo, then top with the sliced beef. Drizzle with the herb sauce.

assorted mushrooms, sliced (such as white, portobello, and cremini)

Yarin Shachagi

Beef Tenderloin Steak with Mushroom Orzo

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