Tom Kerridge's Rib-Eye Steak with Brandy Mushroom Sauce
Rib-eye is a fantastic cut from the upper rib area, beautifully marbled with fat. Cooked briefly over a high heat, it remains juicy and has a rich, beefy flavour. Here Tom bastes it with butter and herbs, then spoons on the creamy sauce, which has an earthy, nutty hit from the fried chestnut mushrooms.
Ingredients
For the Brandy Mushroom Sauce:
Method
Take the steaks out of the fridge 30 minutes before you intend to cook, to bring them to room temperature.
Drizzle the steaks with the olive oil and season both sides with salt and pepper. Heat a large non-stick frying pan over a high heat. When it is smoking hot, add the steaks and cook for 2 -3 minutes on each side, depending on thickness, until well coloured on both sides; they should still be rare inside.
Take the pan off the heat and add the herbs and butter along with a good squeeze of lemon. As the butter melts, baste the steaks well with it. After a couple of minutes, remove the steaks from the pan and transfer them to a warmed plate. Pour over the butter and set aside to rest in a warm place while you make the brandy mushroom sauce.
Put the frying pan back over a medium heat and add the butter. Once it is melted and foaming, add the shallots and sauté for 2 minutes. Stir in the garlic, mushrooms and thyme and sauté for 3 -4 minutes. Now add the brandy to deglaze and evaporate. If you are confident and careful, you can flambé the brandy.
Pour in the beef stock and simmer until it is reduced by half then add the Worcestershire sauce and cream. Continue to simmer until thickened. Take the pan off the heat, add the steak resting juices and season the sauce with salt and pepper to taste. Stir the chopped parsley through the sauce.
Transfer the steaks to warmed serving plates and spoon on the brandy mushroom sauce. Serve with a green vegetable, and mashed potato or chips.
