Pan Seared Rib Eye Steak with Balsamic Mushroom Sauce

We got some good deals on NZ rib eye fillet a few weeks ago, so I decided to cook two pieces for our lunch - the bigger slab for hubby and a smaller one for me.



Unfortunately I ran out of gas in the middle of searing the 1st piece of meat!!!

ARRGHHHH...

Good thing my gas man came within 10 minutes.

Unfortunately the damage was already done.  That piece of fillet turned out a bit tough, but at least the 2nd piece was good.  However, the real star of the meal, I felt, was the mushroom sauce with balsamic vinegar.  That was superb - thanks to Mr Gordon Ramsay's recipe. 

Mr Ramsay's fantastic mushroom in balsamic sauce

Overall, this is very easy to prepare.  Paired it with a side salad and you have a complete gourmet meal for a fraction of the price you would pay if eating out.

Pan Seared Rib Eye Fillet with Balsamic Mushroom Sauce
Adapted from Gordon Ramsay, BBCGoodFood
Serves 2

• 2 pieces of rib eye fillet, about 300g in total, rinsed and pat dry with kitchen towel
• 2 knobs of butter
• 2 sprigs of fresh rosemary
• 2 sprigs of fresh thyme
• 1 clove garlic, sliced thinly
• Rock salt and black pepper

For the mushroom sauce:-

• 5 large white button mushroom, sliced
• 1 clove of garlic, minced
• 1 small onion or 3 shallots, diced
• Olive oil
• Small knob of butter
• 1 tsp chicken stock powder
• Generous dash of worchestershire sauce or Maggi seasoning sauce
• Generous dash of balsamic vinegar
• Rock salt and black pepper

1.  Place the butter in a heated pan.  Turn up the fire to medium high.  When the butter starts to foam, add the herbs and garlic and let it sizzle.  Place the two fillet on top of the herbs and garlic.

2.  Let it cook on one side for about 2-3 min, depending on the thickness of the meat.  Use a pair of tongs to turn the meat to the other side and cook for a further 1-2 min.

3.  Remove the meat to two serving plates and let it rest for at least 5-8 min.

4.  To cook the mushroom sauce, pour 2 tsp of olive oil onto the same pan and swirl the oil to deglaze the pan.  Add the onions and garlic, and fry for a minute.

5.  Add the mushrooms and sauteed till the mushroom have turn opaque.  Add about 2 tsp of water.

6.  Add the worchestershire sauce, chicken stock powder, and season with rock salt and freshly milled black pepper.

7.  Turn off the fire and add a few dashes of balsaamic vinegar.  Stir to mix evenly and pour into a serving dish.  Serve this with the fillet and a side salad. 

Crunchy and colourful salad, paired with a herb yogurt cream cheese dressing

Sometimes I like to do this - lay the herbs on the foaming butter
and place your meat on top of the herbs.  It infuses the meat with
fantastic flavour.