Instructions
Follow the steps and taste along the way.
Cook the barley
Rinse the barley groats, then put them in a saucepan with 350 ml water and 1.5 g salt. Bring to a boil, cover, and simmer for 25 to 30 minutes, until tender but still holding their shape. Drain off any remaining water.
Prepare the beef and vegetables
Slice the beef across the grain into strips about 1 cm wide. Season with the remaining 1.5 g salt and the pepper. Slice the mushrooms and finely chop the garlic. Cut the cabbage into thin strips and the apple into thin matchsticks.
Brown the mushrooms
Heat 6 g oil in a large frying pan. Add the mushrooms and cook over medium-high heat for 5 to 6 minutes, stirring occasionally, until they release their moisture and develop browned edges. Add the garlic and thyme, stir, and cook for another 30 seconds. Transfer the mushrooms to a plate.
Quickly sear the beef
Let the pan get very hot, then add the remaining 6 g oil. Sear the beef in a single layer, in two batches if needed depending on the size of the pan, for about 1 to 2 minutes per side. The strips should be browned on the outside; if using a thermometer, the internal temperature should reach 63 °C, then the meat should rest for 3 minutes. Return the mushrooms to the pan and toss briefly.
Finish the salad and serve
Whisk the mustard with the apple cider vinegar in a bowl. Add the cabbage and apple, then toss to coat evenly; the salad should remain crunchy. Divide the barley among plates, top with the beef and mushrooms, and serve with the cabbage salad.
