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Chef's Special: Succulent Rib Eye Steak with Mushroom Cream Sauce and Crispy Roseval Potatoes
This succulent Rib Eye Steak with Mushroom Cream Sauce and Crispy Roseval Potatoes is a classic dish that will turn your kitchen into a Michelin-star restaurant. The steak is grilled to perfection and served with a rich and creamy mushroom sauce. The roseval potatoes are crispy on the outside and soft on the inside, the perfect complement to the steak. And the best part? You don't need to be a chef to make this! So, put on your apron and chef's hat, because we're about to make something delicious.
Prep time
60 min
Difficulty
Gemiddeld
Servings
4
Ingredients
- 4 Rib Eye Steaks (about 200 grams each)
- 500 grams Roseval Potatoes
- 300 grams White mushrooms
- 2 cloves Garlic
- 1 Onion
- 200 ml Cream
- 1 sprig Fresh thyme
- Olive oil
- Salt and pepper to taste
Nutrition facts
fat
58g
kcal
850
protein
52g
carbs
29g
Instructions
- 1 Preheat the oven to 200 degrees and wash the potatoes thoroughly. Cut them in half and place them on a baking sheet. Drizzle with olive oil, salt, and pepper and bake in the oven for 40 minutes.
- 2 While the potatoes are roasting, prepare the steak and sauce. Finely chop the onion and garlic. Clean the mushrooms and slice them.
- 3 Heat a little olive oil in a pan and add the onion and garlic. Cook for a few minutes until soft. Add the mushrooms and cook until golden brown.
- 4 Add the cream to the pan and let it simmer gently. Season with salt, pepper, and thyme. Let it simmer until the sauce thickens.
- 5 Heat a grill pan over high heat. Season the steaks with salt and pepper and grill on both sides to your desired doneness. Let the steaks rest before serving.
- 6 Serve the steaks with the mushroom cream sauce and the roasted potatoes. Enjoy, you've prepared a delicious dinner!
