Description
Juicy ribeye steaks topped with a creamy mushroom sauce, perfect for bringing people together over a delightful culinary experience.
Ingredients
- 2 ribeye steaks, at room temperature
- 300ml cream
- 100g mozzarella cheese, grated
- 400g brown mushrooms, sliced
- 1 heaped tablespoon of Dijon mustard
- 1/2 brown onion, diced
- 2 potatoes, peeled and diced
- Chives, finely sliced
- Butter
Instructions
- Season the ribeye steaks with salt and let them come to room temperature.
- In a pan, melt butter over medium heat and sear the steaks for 4-5 minutes on each side or until desired doneness. Remove from pan and let rest.
- In the same pan, add more butter if necessary and sauté the diced onion and sliced mushrooms until soft.
- Stir in the Dijon mustard and cream, bringing to a simmer.
- Add grated mozzarella and stir until melted and combined.
- In a separate pot, boil the diced potatoes until tender, then drain.
- Serve the steaks topped with the mushroom sauce and alongside the potatoes. Garnish with finely sliced chives.
Notes
For best results, allow steaks to reach room temperature before cooking. Experiment with different mushrooms for varied flavors.
