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Rib Eyes with Wild Mushroom Sauce
2016-01-12
https://www.metro.ca/userfiles/image/recipes/null
PT10M
PT10M
PT20M
In a skillet, heat the olive oil over medium heat.Add the onions and cook until they become golden brown.Add the mushrooms and continue cooking for 5 minutes, stirring once in a while.Season the mushrooms and continue cooking for 1 minute.Add the chopped kale and stir until it wilts.Remove from the heat and transfer to a bowl.Incorporate the goat’s cheese, the vinegar, the fresh thyme and the lemon zest. Reserve.Preheat the oven at 190 ºC (375 °F).Spread one sheet of phyllo pastry on a cutting board, brush the entire sheet with a bit of beaten egg white.Season with salt and pepper.Repeat with same step with the 2 other sheets.Cut the phyllo stack into 6 equal parts and place, in the center of each square, some mushroom mixture.To form the bundles, simply bring back each corner of the sheets onto the mixture and
pinch with your fingers.Transfer onto a baking sheet lined with parchment paper and cook for 10 minutes (or until the top of the pastry is golden brown and the bottom part is firm).Remove from the oven and serve with a colourful salad.
4
Chef Caroline McCann
0
0
0
0
4x6 oz (4x175 g) AAA rib eye steak
2 1/2 Tbsp. (75 mL) unsalted butter
1 large shallot, peeled and chopped
3 king oyster mushrooms, brushed and sliced thinly
2 medium brown maiitake mushroom, cut in small bunches
3 medium hedgehog mushroom, gills removed and sliced
salt and pepper to taste
1/4 cup (65 mL) white or red port
1 cup (250 mL) store bought or homemade demi glace sauce
1 1/2 Tbsp. (23 mL) fresh herbs (rosemary and thyme), chopped
3 Tbsp. (45 mL) 15 % cooking cream
Rib Eyes with Wild Mushroom Sauce
4
servings
0:10
Preparation
0:10
COOKING
0:20
TOTAL TIME
Ingredients
-
4x6 oz
(4x175 g)AAA rib eye steak
-
2 1/2 Tbsp.
(75 mL)unsalted butter
-
1
large shallot, peeled and chopped
-
3
king oyster mushrooms, brushed and sliced thinly
-
2
medium brown maiitake mushroom, cut in small bunches
-
3
medium hedgehog mushroom, gills removed and sliced
-
salt and pepper to taste
-
1/4 cup
(65 mL)white or red port
-
1 cup
(250 mL)store bought or homemade demi glace sauce
-
1 1/2 Tbsp.
(23 mL)fresh herbs (rosemary and thyme), chopped
-
3 Tbsp.
(45 mL)15 % cooking cream
Preparation
In a skillet, heat the olive oil over medium heat.
Add the onions and cook until they become golden brown.
Add the mushrooms and continue cooking for 5 minutes, stirring once in a while.
Season the mushrooms and continue cooking for 1 minute.
Add the chopped kale and stir until it wilts.
Remove from the heat and transfer to a bowl.
Incorporate the goat’s cheese, the vinegar, the fresh thyme and the lemon zest. Reserve.
Preheat the oven at 190 ºC (375 °F).
Spread one sheet of phyllo pastry on a cutting board, brush the entire sheet with a bit of beaten egg white.
Season with salt and pepper.
Repeat with same step with the 2 other sheets.
Cut the phyllo stack into 6 equal parts and place, in the center of each square, some mushroom mixture.
To form the bundles, simply bring back each corner of the sheets onto the mixture and pinch with your fingers.
Transfer onto a baking sheet lined with parchment paper and cook for 10 minutes (or until the top of the pastry is golden brown and the bottom part is firm).
Remove from the oven and serve with a colourful salad.
Source :
Chef Caroline McCann
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