Chantrelle mushrooms and thyme play off one another perfectly, each adding a distinct earthiness to any dish. Take advantage of this flavor combination by topping a pan-seared ribeye with this elegant sauce.
.Ingredients:
ribeye
4 Chairman’s Reserve® ribeye (12 ounces each)
½ teaspoon canola oil
½ teaspoon salt
½ teaspoon pepper
thyme and chanterelle sauce
¼ lb fresh chanterelle mushrooms, cleaned
1 tablespoon unsalted butter
1 tablespoon shallot, minced
1 thyme sprig
2 tablespoons chardonnay
½ cup cream
1 tablespoon shaved Parmesan
½ teaspoon fresh ground black pepper
½ teaspoon kosher salt
Directions:
ribeye
- Preheat oven to 400°F. Brush both sides of steak with oil and season with salt and pepper. Place skillet on medium-high heat.
- Place ribeye steaks in skillet and sear for 3 to 4 minutes. Flip, and sear second side for 3 to 4 minutes.
- Remove steaks from pan, put on a sheet pan with rack, and place into preheated oven.
- Confirm doneness with an instant read thermometer and pull from oven at 120°F to 125°F for medium-rare. Let rest for 5 minutes before serving.
thyme and chanterelle sauce
- Add butter to a medium-sized saucepan, over medium heat.
- As butter begins to fizzle add minced shallots, cook till translucent.
- Add in the cleaned chanterelles and leaves of the thyme sprig.
- Cook until chanterelles are just done and deglaze the pan with chardonnay. Cook an additional 2 minutes, until the alcohol has cooked out.
- Add heavy cream and cook until cream will coat the back of a spoon, then stir in Parmesan, salt and black pepper.
- Serve sauce with the finished ribeye.
