Ribeye Champignons Sauvages & Whisky
60 minutes • 2 servings

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

Served over mashed sweet potatoes enhanced with our Cajun Mardi Gras spices, try this delicious cut of beef sirloin with a delicious creamy wild mushroom sauce prepared with our BBQ Steak sauce, whiskey and beef broth. This recipe is perfect for impressing on a first date!

Ingredients

  • “Ribeye” steak +/- 450 g
  • 2 tbsp. tablespoon of butter
  • 2 sprigs of rosemary
  • 200 g wild mushrooms
  • 1 gray shallot, finely chopped
  • 2 oz of Whiskey
  • 2 tbsp. tbsp BBQ Steak Sauce
  • 1 cup beef broth
  • 1/2 cup 35% cooking cream
  • Salt and pepper to taste
  • 1 large sweet potato, peeled and cut into cubes
  • 2 tbsp. Cajun Mardi Gras spices
  • 1/4 cup 35% cooking cream
  • 2 tbsp. tablespoon of butter
  • Micro sprouts to serve

Preparation

  1. In a pot of boiling salted water, add the sweet potato cubes and simmer until well cooked. Drain and place in a blender with the 1/2 cup cream, butter and Mardi Gras spices.
  2. In a pan over medium high heat, brown the shallot with a drizzle of olive oil for 2 to 3 minutes. Deglaze with the whiskey and add the mushrooms. Then add the Steak sauce and the beef stock and simmer over medium heat for about 10 minutes or until the sauce has reduced by half. Add 1/4 cup cream, salt and pepper and simmer over medium-low heat for about 5 minutes and remove from heat.
  3. In a very hot skillet (ideally cast iron) over high heat, add the butter and rosemary. Cook the Steak for about 2 minutes on each side, adding the melted butter to the steak using a spoon. Remove from heat and place in foil for 10 minutes.
  4. Cut the steak into slices of approximately 1 to 2 cm and serve with the sweet potato mash and wild mushroom sauce.

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