Ribeye Steak with Portabell…

Posted by on Jan 22, 2015 in Recipes | No Comments
Ribeye Steak with Portabell…

Ribeye Steak with a Portabellini Mushroom Sauce and Homemade Chips

 

Preparation: 20 minutes
Cooking: +- 30 minutes
Ready in: +- 50 minutes
Variations: Substitute ribeye with rump or sirloin steak
Servings: 2
Tips: Spice up your chips by sprinkling some cayenne pepper on them before they go in the oven.

 

Cooking guideline based on 3cm thick steak
Rare: 4 minutes on each side
Med-rare: 5 minutes on each side
Medium: 6 minutes on each side (recommended)
Well-done: Not recommended

 

INGREDIENTS
2 x 300g ribeye steaks
Olive oil
Coarse salt

 

Homemade chips:
3 large potatoes, unpeeled
Olive oil
Coarse salt
(Optional: cayenne pepper)

 

Portabellini mushroom sauce:
2 Tbsp butter
1/2 onion, diced
125g (half a punnet) Portabellini mushrooms, sliced
1/2 tsp garlic, crushed
1 tsp mustard powder
2 sprigs fresh thyme
175ml cream
Salt and freshly ground black pepper

 

METHOD
1. Pre-heat the oven and a non-stick baking tray to 215°C/420°F.

2. Cut the unpeeled potatoes into 1cm thick chips and put them in a bowl.

3. Drizzle enough olive oil on the chips to coat them evenly and generously sprinkle with coarse salt.

4. Bake on the preheated tray for 20 to 25 minutes, turning them once, until golden and crispy on the outside.

5. For the mushroom sauce, heat the butter in a small saucepan over a medium-high heat and sauté the onion until soft and translucent.

6. Reduce the heat to medium. Add the mushrooms, garlic, mustard powder and thyme sprigs and simmer for about 5 minutes until the mushrooms are reduced but still plump.

7. While the mushrooms are cooking, rub the ribeye steaks generously with olive oil and salt. Heat a pan until smoking hot and cook the steaks to your preference (see cooking guideline above).

8. Stir the cream into the mushroom sauce, turn the heat down to low and let simmer until thickened, about 5 minutes. Remove the thyme sprigs and season with salt and pepper to taste.

9. Leave the ribeye to rest for half its cooking time before plating it alongside a stack of crispy oven chips and topping it with the creamy portabellini sauce.

 

Recipe developed and styled for Karan Beef’s Beef Easy app. Go to recipe.

Photographed by James Strack.

Food stylist Johannesburg, South Africa.

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