Rib Eye with Mushroom Pan Sauce and Broccoli Salad
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 926
- Total Fat
- 77
- Saturated Fat
- 23
- Carbohydrates
- 17
- Dietary Fiber
- 6
- Sugar
- 5
- Protein
- 43
- Cholesterol
- 136
- Sodium
- 1170
- Total: 45 min
- Active: 45 min
Ingredients
2 tablespoons olive oil
Two 1 1/2-inch-thick boneless rib eyes
Kosher salt
1 small shallot, minced
1/2 clove garlic, smashed
6 cremini mushrooms, stemmed and sliced
2 tablespoons brandy
3/4 cup veal demi-glace
1 tablespoon finely chopped fresh chives
Broccoli Salad, for serving, recipe follows
Broccoli Salad:
1/2 cup olive oil
1/2 tablespoon sambal
1/2 tablespoon soy sauce
1/4 cup red wine vinegar
1 clove garlic, smashed
1 head broccoli, cut into 1/2-inch bite-size florets
1/2 red onion, thinly sliced
1/2 cup crumbled feta
1/4 cup slivered almonds
Kosher salt
Directions
- Heat a large cast-iron skillet over medium-high heat; add the olive oil. Season the rib eyes generously with salt. When the olive oil shimmers, place the steaks in the pan and cook undisturbed to create a nice crispy sear, 3 to 4 minutes. Flip, and cook to the desired temperature, another 3 to 4 minutes. Remove from the pan and let rest for 5 to 7 minutes before slicing.
- Drain the fat from the pan, add the shallots and season with salt. Cook over medium heat for 3 to 4 minutes. Add the garlic; cook another 2 to 3 minutes.
- Add the mushrooms, season with salt and stir to coat with oil. Cook until the mushrooms look soft and wilted, 4 to 5 minutes. Add the brandy and reduce by half, 1 minute. Add the demi-glace and bring to a boil. Lower to a simmer and cook for 4 to 5 minutes, until the consistency is almost as thick as gravy. To test, coat the back of a spoon with sauce and drag your finger through it: It should leave a track that holds its shape without running! Taste and adjust the salt as needed.
- Slice the steaks thinly and fan them out on serving plate. Top with mushroom gravy and garnish with chives. Serve with Broccoli Salad.
Broccoli Salad:
- Put the olive oil, sambal, soy sauce, vinegar and garlic in a Mason jar. Secure the lid tightly and shake until well mixed.
- Toss the broccoli, red onions, feta and almonds together in a bowl. Season with salt. Toss with the desired amount of dressing.