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
-
Black Angus Beef Ribeye Filets
1.5 lbsQty 2 Filets$20.96 -
Olive Oil
Qty 1 Tbsp. -
Black Peppercorns, coarsely chopped
1 bottleQty 1 Tbsp. Whole$5.78 -
Coarse Sea Salt
1 bottleQty 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 trayQty 1 cube$2.28 -
Salted butter, slightly melted
Qty 2 oz. -
Water
Qty 2 Tbsp. -
Lemon juice
Qty 1 tbsp. -
Coarse Sea Salt
1 bottleQty To Taste$5.38
Cooking
Instructions
- Preheat oven to 400°F. Season Ribeye Filets with salt and coarse pepper.
- Heat olive oil in an oven-proof skillet over medium-high heat.
- 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.
- 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.
- 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.
- 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.
- 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.