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1
In a saucepan, heat 1 tablespoon olive oil over medium-high heat.
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2
Add a third of the shallots and cook until softened, about 3 minutes.
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3
Add the beef broth, barley, dried mushrooms, chopped rosemary and 1/2 teaspoon pepper.
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4
Bring to a boil, lower the heat, cover and simmer until the barley is tender and the liquid is absorbed, about 50 minutes.
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5
Meanwhile, on a plate, season the flour with 1/2 teaspoon each salt and pepper.
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6
Working in 2 batches, in a large, heavy skillet, heat the remaining 3 tablespoons olive oil over medium-high heat.
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7
Coat the steaks in the seasoned flour, shaking off any excess, and add to the skillet.
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8
Cook, turning once, until browned, 3 to 4 minutes.
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9
Transfer to a plate and tent with foil to keep warm.
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10
Add the remaining shallots to the pan and cook, stirring frequently, until softened.
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11
Add the wine and 1/2 teaspoon each salt and pepper and bring to a boil, scraping up the browned bits.
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12
Cook until reduced by half, about 5 minutes.
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13
Lower the heat to medium-low, add the steaks and any juices and cook, turning once, for 3 minutes for medium.
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14
Meanwhile, stir the spinach and parmesan into the barley mixture until the spinach wilts.
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15
Slice the steak and serve over the barley pilaf.
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16
Top with the sauce and rosemary sprigs.
