Steak, vegetables, wine, and herbs combine with barley for a delectable risotto.
Warm beef broth in a small saucepan over medium-low heat.
In a 5-quart stock pot, melt 2 tablespoons of the butter over medium-high heat. Add the sirloin and sprinkle with salt and pepper. Brown on all sides, 2 to 3 minutes total. Remove to a plate with a slotted spoon. Add 1 more tablespoon butter to pot and reduce heat to medium. Stir in mushrooms and onion; cook 5 minutes, or until softened. Stir in barley to coat with butter until fragrant, about 1 minute.
Add wine and cook for 2 minutes, until almost all the liquid has evaporated. Set timer to countdown for 24 minutes; reduce heat to medium or medium-low. Add 1 small ladleful of warm broth (about 1/2 cup), and cook, stirring until broth is absorbed (about 3 minutes). Continue adding 1 ladleful at a time, as liquid gets absorbed and barley has cooked for the total 24 minutes. Add any remaining broth and 1/2 cup water. Set heat to medium-low and cover pot. Cook, covered, for 10 to 12 minutes, stirring every 4 or 5 minutes.
Stir in remaining 1 tablespoon butter, the peas, carrots, thyme and sirloin. Heat about 2 minutes. Stir in Parmesan and serve.