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Ribeye Steak with Mushroom Sauce

Crispy Smashed Potato, Butter Garlic Beans & Pickled Shallots

Ingredients

Steak

• 2 eye fillet steaks (about 25-30 mm thick)
• Salt and freshly cracked black pepper
• 1 tbsp olive oil
• 2 tbsp butter
• 2 garlic cloves, crushed
• 2 sprigs fresh thyme

Creamy Brandy Mushroom Sauce

• 250 g mushrooms, sliced
• 1 shallot, finely diced
• 1 garlic clove, minced
• 60 ml brandy (1/4 cup)
• 120 ml beef stock (1/2 cup)
• 150 ml cream
• 1 tsp fresh thyme
• 1 tbsp butter
• Salt and pepper to taste

Butter Garlic Green Beans

• 200 g green beans
• 1 tbsp butter
• 1 garlic clove, minced
• Squeeze of fresh lemon juice
• Salt

Quick Pickled Shallots

• 1 shallot, finely sliced
• 3 tbsp red wine vinegar
• Pinch of sugar and salt

Rocket Salad (Optional)

• Rocket (arugula), olive oil, lemon juice, salt and shaved parmesan

Method

Start the Potatoes

1. Bring a large pot of salted water to the boil
2. Add baby potatoes and cook for 15-20 minutes
3. Once fork tender, drain well and set aside

Pickle the Shallots

1. In a small bowl, combine finely sliced shallot, red wine vinegar, sugar and salt
2. Stir and set aside to pickle

Roast the Smashed Potatoes

1. Preheat oven to 220°C / 430°F
2. Place boiled potatoes on a baking tray
3. Gently smash each potato using a glass or spoon
4. Drizzle with olive oil and season with salt and pepper
5. Roast 20-25 minutes until crispy and golden
6. Finish with grated parmesan and chopped chives

Cook the Mushroom Sauce

1. Melt butter in a pan over medium heat
2. Add mushrooms and cook until deeply golden
3. Add diced shallot and garlic and cook 2 minutes
4. Deglaze with brandy, let it bubble for 30 seconds
5. Add beef stock
6. Simmer until reduced by half
7. Stir in cream and thyme
8. Simmer until slightly thickened
9. Finish with a small knob of butter and season to taste

Cook the Steaks

1. Remove steaks from fridge 30 minutes before cooking
2. Pat dry and season generously with salt & pepper
3. Heat a heavy pan very hot and add olive oil
4. Ensure the pan is very hot before adding steaks
5. First side 3 minutes without moving
6. Flip steaks and add butter, garlic and thyme
7. Cook second side 3 minutes
8. Tilt pan and baste steaks with butter for about 60 seconds (for medium rare)
9. Remove from pan, rest 6-8 minutes before slicing

Cook the Green Beans

1. Bring salted water to the boil
2. Cook beans 2-3 minutes until bright green
3. Drain well
4. In a pan, melt butter, then add garlic
5. Toss beans for 1-2 minutes
6. Finish with a splash of lemon juice and salt

Rocket Salad (Optional)

1. Toss rocket with olive oil and lemon juice
2. Season lightly with salt
3. Finish with shaved parmesan

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