Umami Ribeye Filet with Parsley Foam and Pan Seared Wild Mushrooms
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
INGREDIENTS
Ingredients:
1 Tbsp. Olive Oil
8 oz. Assorted Wild Mushrooms
1 Tbsp. Truffle Oil
Parsley Foam:
½ Bunch Fresh Parsley, thick part of stems removed
2 oz. Salted butter, slightly melted
2 Tbsp. Water
1 tbsp. Lemon juice
LET'S GET COOKING!
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.