Rib-eye Steak with Mushroom Sauce

This rich and creamy mushroom sauce paired with a succulent rib-eye steak makes the perfect dinner for two. Pair with a good red wine.

Ingredients

• 1 rib-eye steak (700g)

• 250g button mushrooms, thinly sliced

• 1 small bunch of fresh thyme, stripped of stalks and chopped

• 3 tbsp butter

• 2 large garlic cloves, minced

• ½ cup chicken stock

• 1 cup double cream

• Salt and pepper to taste

Method

1. Remove the steak from the fridge 30 minutes before cooking, salt and allow it to come to room temperature.

2. Preheat oven to 180°C

3. Place a large oven-safe frying pan over high heat until very hot but not smoking.

4. Coat the steak in 1 tbsp of olive oil and salt and pepper and add to the pan. Cook for 7 minutes, turning continuously so that the meat browns and doesn’t burn.

5. Finish in the oven for 15-20 minutes for medium rare.

6. Meanwhile, thinly slice the mushrooms

7. Heat a pan on medium heat. Add the butter, mushrooms, garlic and thyme. Sauté for 3-4 minutes until the mushrooms are browned.

8. Remove from the heat and add the cream.

9. Once the steak is ready, remove from the pan and rest well. Deglaze the pan with the chicken stock and add to the creamy mushroom sauce.

10. Slice the steak against the grain and spoon over the mushroom sauce. Serve with boiled new potatoes and a garden salad.