Beef Rib Eye with Mushroom Sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Sardegna, Italy
Serves: 4
Ingredients
  • 4 beef rib eye steaks
  • 2 cups Vermentino or other dry white wine
  • 300 grams mixed mushrooms trimmed and sliced
  • 8 juniper berries
  • large handful flat-leaf parsley leaves
  • salt flakes and freshly ground black pepper to taste
  • 2 tablespoons extra virgin olive oil
  • pinch freshly ground nutmeg
  • 25 g butter
Instructions
  1. Place steaks in a glass or ceramic dish. Combine wine, mushrooms, juniper and parsley and pour over meat. Cover and leave in fridge to marinate for 3 hours, turning meat after 1½ hours.
  2. Remove from fridge and set aside for 1-2 hours to come to room temperature. Remove steaks from marinade and pat dry. Drain the mushrooms and parsley, reserving them and the marinade.
  3. Heat a barbeque or grill pan until it is very hot. Sprinkle the meat well with salt on both side, patting it in. Cook for 4 minutes each side, then remove to a rack set over a baking tray, cover loosely with foil, and set aside to rest for 15 minutes.
  4. Pour any meat juices that collect on the baking tray into the marinade. Heat a frying pan over high heat, add oil and, when hot, add mushrooms and parsley and cook for 5-10 minutes, until mushrooms are well browned and slightly crisp. Add salt and half the reserved marinade and boil until slightly thickened and reduced by about half. Stir in pepper, nutmeg and butter and set aside.
  5. Return steaks to the hot barbeque for 1 minute each side, then serve with mushroom sauce on the side.
Recipe by Tout va bien! (tm) at https://christymajors.com/italianfwt-the-food-wine-of-sardegna/