Banting Beef Rib eye steak with mushroom cream sauce and roast vegetables
Zest of 1 lemon
2 tsp Italian mixed herbs (or 2tbsp fresh rosemary)
Olive oil
3 tbsp balsamic vinegar
Salt and lots of cracked black pepper
Cream Sauce
200g mushrooms sliced (assorted, wild, brown, button or portabellini)
½ onion chopped
1 clove garlic
2 sprigs of thyme
60ml sherry or brandy
650ml cream
Type of dish
Oven bakes
Occasion, extravagance & level of difficulty
Sophisticated
special occassions
Cooking appliance
Oven
Combination Steam oven
Induction Hob
Grill
Flavour
Savoury
Type of ingredient
Meat
Meat: Beef
Vegetables
Recipe for
4 People
Temperate range
Warm
PreparationPlace the steaks on a board or shallow dish
Rub the olive oil over the steaks and top with the lemon zest and herbs
Pour the balsamic over the steaks (don’t do this more than an hour before cooking as the vinegar will “cook” the meat)
Sprinkle the salt and pepper generously over the meat
Place on a medium braai and cook for about 10 minutes a side or until medium.
Rest for 5 minutes under a piece of tin foil
Rib eye is a working muscle and as such needs a slower gentle braai than normal to breakdown the intramuscular fibres. The taste is well worth it. (Try buy well matured steaks if possible)
Cream Sauce
Cook the onions until soft
Add the garlic, mushrooms and thyme and cook until the mushrooms have totally wilted and most of the mushroom liquid evaporated.
Add the sherry and reduce by half
Add the cream and cook until also reduced by half or has thickened.
Season with salt and pepper
Place cling wrap on the surface of the cream to prevent skin forming
Set aside and keep warm for the steaks
Rub the olive oil over the steaks and top with the lemon zest and herbs
Pour the balsamic over the steaks (don’t do this more than an hour before cooking as the vinegar will “cook” the meat)
Sprinkle the salt and pepper generously over the meat
Place on a medium braai and cook for about 10 minutes a side or until medium.
Rest for 5 minutes under a piece of tin foil
Rib eye is a working muscle and as such needs a slower gentle braai than normal to breakdown the intramuscular fibres. The taste is well worth it. (Try buy well matured steaks if possible)
Cream Sauce
Cook the onions until soft
Add the garlic, mushrooms and thyme and cook until the mushrooms have totally wilted and most of the mushroom liquid evaporated.
Add the sherry and reduce by half
Add the cream and cook until also reduced by half or has thickened.
Season with salt and pepper
Place cling wrap on the surface of the cream to prevent skin forming
Set aside and keep warm for the steaks