A showstopper in 30 minutes flat. It doesn’t take long to prepare a juicy ribeye with robust, meaty flavour, coupled with savoury wild mushrooms on the side—and we’ll show you how to do both simultaneously! Give your dish that special something with a fresh dip of parsley foam to compliment the boldness of the plate.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Serves 2
Ingredients Needed:
-
Olive Oil
- 1 Tablespoon
-
Black Peppercorns, Coarse
- 1 Tablespoon
-
Coarse Sea Salt
- Quantity to taste
-
Assorted Wild Mushrooms
- 225 Grams
-
Truffle Oil- 1 Tablespoon
Parsley Foam:
-
Fresh Parsley, Thick part of stem removed
- ½ Bunch -
Garlic
- 1/2 Bulb
-
Salted Butter, Slightly Melted
- 56 Grams
-
Water- 2 Tablespoon
-
Lemon Juice
- 1 Tablespoon -
Coarse Sea Salt
- Quantity to taste
Instructions:
- Preheat oven to 205°C. Season Ribeye with salt and coarse pepper.
- Heat olive oil in an oven-proof skillet over medium-high heat.
- Sear steaks for 3 minutes on each side, place in a baking tray and transfer to oven. Roast for 8-10 minutes or until it reaches an internal temperature of 52°C for medium-rare. Remove and tent with aluminum foil to rest.
- While steak is in the oven, add truffle oil to the searing pan and cook the wild mushrooms for 2 minutes over medium heat. Add salt and pepper to taste.
- Prepare the parsley foam. Blanch parsley in boiling water for 10 seconds and immediately place in cold ice water. Drain and place in a blender with water. Place parsley in a kitchen towel and squeeze the parsley juice into a bowl.
- Slightly melt butter over low heat in a saucepan add garlic and salt. Place parsley juice and lemon juice in a blender and with the motor on high, pour in the butter in a stream to make parsley foam.
- Slice the steaks and serve with mushrooms and parsley foam on the side. *USDA recommends cooking beef to a minimum internal temperature of 63°C.
Recipe & Images Adapted from Wild Fork Food.