Rib-eye steak with wild mushrooms and red wine sauce
This is the perfect dish for an evening in or for a special meal over the holiday season.
It’s James' steak with wild mushrooms and red wine sauce - just serve with some creamy mash on the side.
2 x 200g rib-eye steaks
25ml olive oil
Salt and pepper
200g wild mushrooms
1 shallot, peeled and diced
1 clove garlic, peeled and diced finely
250ml veal jus
450ml red wine
Take the steaks from the fridge and bring to room temperature.
Heat a large non-stick frying pan and add the oil. When the oil is hot, fry the steaks for 2 to 3 minutes on each side, season then add 25g of the butter. Once the butter is melted tilt the pan and spoon the melted butter over the steaks, coating them thoroughly. Remove the pan from the heat and allow the steaks to rest.
Add another 25g of butter to a second pan, and when melted, fry the mushrooms, shallot and garlic until soft and slightly brown, then season.
Meanwhile, place the jus and red wine into a saucepan, reduce by half then finish with the remaining butter.
To serve place the steak onto a plate, top with the shallot and mushroom mix then pour over the sauce.