Benoit's Beef and Barley

This recipe is from my Aunt Joan, my fathers sister, who sadly died before I was born. It says it is from Benoit's, which as far as I can tell, is a restaurant in NYC. Benoit has been recrafted by Alain Ducasse since 2016, but I can't seem to figure out how long the restaurant has been open, or is it just a spin off of a Parisian restaurant. Either way I try to give credit where credit is due.

Yield = 8 to 10 servings

Ingredients
3/4 cup chopped or minced onion
2 cups pearl barley
2 Tablespoons butter
4 cups water in which 4 beef bouillion cubes have been dissolved
2 pounds beefsteak - preferably tenderloin
1/3 cup bread crumbs
1 Tablespoon sesame seeds
1 Tablespoon Paprika
2 Tablespoons shortening (really? ugh! I'd use butter)
1 can cream of mushroom soup (yes it's that dated)
1 4 oz can button mushrooms
1/2 teaspoon salt
1 teaspoon Worcestershire sauce (or more)
1 4 oz can Pimento, chopped

Process

1. Saute barley in butter, slowly, over medium heat, stirring frequently until brown. 
2. Add onion and continue to saute until the onion is golden. 
3. Add 2 cups beef broth, cover, and simmer over a medium heat for 15 minutes. 
4. Cut the steak into strips and roll in a mixture of bread crumbs, sesame seed, salt and paprika. 
5. Let it dry a while and then brown in hot shortening. 
6. Combine barley with soup, mushrooms, salt, Worcestershire sauce, Pimento, and 2 remaining cups of stock. 
7. Mix well and add browned tenderloin strips. 
8. Pour into a 3 quart casserole dish, cover, and bake for 1 and 1/2 hours in a 350 degree oven. 
9. Uncover and bake for an additional 30 minutes. Add boiling water if necessary to maintain moisture. 
10. Garnish with Melba toast if desired and serve.