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Ribeye Steaks |
| Beef Ribeye Steaks With Olives And Garlic Mushrooms |
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Serves |
2 |
Cooking Time |
5 to 12 minutes according to taste |
Temperature |
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2 lean beef Ribeye steaks
20ml (4tsp) shop-bought tapenade
15ml (1tbsp) olive oil
2 cloves garlic, sliced
2 flat mushrooms or 4 standard mushrooms, cut into thick slices
1 red pepper, deseeded and cut into quarters, roasted or grilled
45ml (3tbsp) fresh flat leaf parsley, chopped
45ml (3tbsp) crème fraîche
Black olives
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| Spread a teaspoon of tapenade over each side of the steaks. Heat the oil in a frying pan. Add the garlic, mushrooms and steak and cook – rare 5 minutes, medium 8 minutes or well done 12 minutes. During last 2 minutes of cooking add the roasted peppers to pan. Meanwhile, in a small bowl mix together the parsley and crème fraîche. Top the beefsteak with the garlic mushrooms and peppers, garnish with olives. Drizzle with the crème fraîche and parsley. Serve with Lyonnaise potatoes and asparagus. |
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