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STEAK « RIBEYE », SAUCE CHAMPIGNONS SAUVAGES ET WHISKY SUR PURÉE DE PATATES DOUCES

RIBEYE STEAK WITH WILD MUSHROOM AND WHISKEY SAUCE ON SWEET POTATO PUREE

Level : Medium

Serving size : 2 persons

Ingredients:

-Ribeye" steak +/- 450g.

-2 tablespoons of butter

-2 sprigs of rosemary

-200g of wild mushrooms

-1 finely chopped grey shallot

-2 oz of Whisky

-2 tbsp. Firebarns Steak

-1 cup beef broth

-1/2 cup of 35% cooking cream

-Salt and pepper to taste

-1 large sweet potato, peeled and cubed

-2 tbsp of Mardi Gras spices

-1/4 cup of 35% cooking cream

-2 tbsp. butter

-Micro sprouts to serve

Preparation:

-In a pot of boiling salted water, plunge the sweet potato cubes and simmer until cooked through. Drain and blend in a food processor with cream, butter and Mardi Gras spices.

-In a skillet over medium high heat, sauté the grey shallot with a drizzle of olive oil for 2 to 3 minutes. Deglaze with whiskey and add mushrooms. Add the steak sauce and beef broth and simmer over medium heat for about 10 minutes or until the sauce is reduced by half. Add the cream, salt and pepper and simmer over medium-low heat for about 5 minutes and remove from heat.

-In a very hot skillet (ideally cast iron) over high heat, add butter and rosemary. Cook the steak for about 2 minutes on each side, spooning the melted butter over the steak. Remove from heat and place in aluminum foil for 10 minutes.

-Cut the steak into 1 to 2 cm slices and serve with the sweet potato puree and wild mushroom sauce.

Comments

  • Posted by Sara on

    Bonjour, peut on faire la recette de façon un peu plus santé, en changeant la crème 35% pour un autre type de crème moins grasse?

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