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Recipe:Umami Ribeye Filetwith Parsley Foam

and Pan Seared Wild Mushrooms
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes

A showstopper in 30 minutes flat. It doesn’t take long to prepare a juicy ribeye filet with robust, meaty flavor, coupled with savory wild mushrooms on the side—and we’ll show you how to do both simultaneously! Give your dish that special something with a fresh dip of parsley foam to complement the boldness of the plate. Serves 2 - .

Ingredients

Serving Size
  • Black Angus Beef Ribeye Filets

    1.5 lbs
    Qty 2 Filets
    $20.96
  • Olive Oil

    Qty 1 Tbsp.
  • Black Peppercorns, coarsely chopped

    1 bottle
    Qty 1 Tbsp. Whole
    $5.78
  • Coarse Sea Salt

    1 bottle
    Qty To Taste
    $5.38
  • Assorted Wild Mushrooms

    Qty 8 oz.
  • Truffle Oil

    Qty 1 Tbsp.
  • Parsley Foam:

    Qty
  • Fresh Parsley, thick part of stems removed

    Qty ½ Bunch
  • Frozen Garlic - Dorot

    1 tray
    Qty 1 cube
    $2.28
  • Salted butter, slightly melted

    Qty 2 oz.
  • Water

    Qty 2 Tbsp.
  • Lemon juice

    Qty 1 tbsp.
  • Coarse Sea Salt

    1 bottle
    Qty To Taste
    $5.38

Cooking
Instructions

  1. Preheat oven to 400°F. Season Ribeye Filets with salt and coarse pepper.
  2. Heat olive oil in an oven-proof skillet over medium-high heat.
  3. Sear steaks for 3 minutes on each side, place in a baking tray and transfer to oven. Roast for 8-10 minutes or until it reaches an internal temperature of 125°F* for medium-rare. Remove and tent with aluminum foil to rest.
  4. While steak is in the oven, add truffle oil to the searing pan and cook the wild mushrooms for 2 minutes over medium heat. Add salt and pepper to taste.
  5. Prepare the parsley foam. Blanch parsley in boiling water for 10 seconds and immediately place in cold ice water. Drain and place in a blender with water. Place parsley in a kitchen towel and squeeze the parsley juice into a bowl.
  6. Slightly melt butter over low heat in a sauce pan add garlic and salt. Place parsley juice and lemon juice in a blender and with the motor on high, pour in the butter in a stream to make parsley foam.
  7. Slice the steaks and serve with mushrooms and parsley foam on the side. *USDA recommends cooking beef to a minimum internal temperature of 145°F.

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