Step 1

Make the garlic cream:

Step 2

Preheat oven to 350 F.

Step 3

In a baking dish, combine the heavy cream, garlic cloves, soy sauce and dried ancho chile, if using.

Step 4

Cover with foil and bake in the oven for 1 hour.

Step 5

After baking, blend the mixture until smooth in a blender, then strain through a chinois or fine-mesh strainer to achieve a creamy sauce.

Step 6

Reserve in an airtight container. Can be made ahead and stored in fridge for up to 3 days. Reheat by bringing to a simmer in a small saucepan over low heat.

Step 7

Make the barley risotto:

Step 8

Preheat the oven to 400 F.

Step 9

Bring chicken broth to a boil in a medium pot.

Step 10

In a Dutch oven or oven safe pot with lid, melt 1 ounce of butter over low heat. Add half of the diced onion and sweat, stirring occasionally, until soft and translucent, about 5 minutes.

Step 11

Add the barley to the saucepan and sweat until it begins to turn translucent, about 5 to 7 minutes.

Step 12

Pour the boiling chicken broth over the barley, mix, cover and transfer to the oven.

Step 13

Bake until all the liquid is absorbed, about 30 to 40 minutes. Once done, remove from the oven, stir to fluff and set aside while preparing the other ingredients. If making ahead, allow to cool before storing in an airtight container in the fridge.

Step 14

While barley is baking, in a skillet, melt 1 ounce of butter over medium-low heat.

Step 15

Add the remaining half of the onion, as well as the carrots and celery. Cook slowly, stirring frequently, until the vegetables are tender. Season with salt and pepper to taste.

Step 16

Once the vegetables are cooked, mix them with the cooked barley mixture.

Step 17

If serving immediately, add 2 cups of garlic cream sauce and crème fraiche to the barley mixture, and stir well to combine. If making ahead, store the barley and vegetable mixture in an airtight container in the fridge for up to 2 days. To reheat, combine barley risotto, 2 cups of garlic cream and crème fraiche in a large pan. Heat over medium heat, stirring constantly until hot.

Step 18

Make the beef and vegetables:

Step 19

Heat a skillet over medium-high heat, then sear the seasoned steaks for 3 to 4 minutes per side until they reach an internal temperature of 130 F for medium rare, or to your desired temperature. Let the steak rest for 5 to 10 minutes before slicing.

Step 20

In a separate skillet, add the olive oil over medium-high heat. Add the squash and cherry tomatoes, and sauté until tender.

Step 21

Add the greens and cook until tender.

Step 22

To serve:

Step 23

Place a generous scoop of the barley risotto on each plate.

Step 24

Slice the steak and arrange on top of the barley.

Step 25

Scatter the sautéed vegetables around the plate.

Step 26

Spoon warm garlic cream over the vegetables.