Rib-Eye With Chanterelles

1. 1

   Preheat oven to 400 degrees F.

2. 2

   In a large, oven-proof saute pan over medium-high heat, add butter and 1 tablespoon of olive oil. Once pan is hot, add chanterelle mushrooms and a pinch of salt and pepper and saute for 5 minutes. Add oregano and cook another 3 minutes until mushrooms are soft and mushroom juices begin to collect in the pan. Remove mushrooms onto a plate and drain juices into a separate dish. Place chanterelles back in the dry pan and saute them for another 3 minutes, stirring often to caramelized them further. Place them back onto the plate and keep warm.

3. 3

   Add the remaining tablespoon of olive oil to that same pan and adjust heat to high. Rub both sides of steak with salt and pepper. Once pan is just about smoking hot, add steak and sear for 2 minutes per side and place the whole pan into the preheated oven for another 4 more minutes. Remove steak from the pan and let it rest on a serving plate in a warm space for at least 3 minutes. In that pan again, add chanterelle juices and reduce over medium-high heat for just one minute, turn off heat. Pour warm chanterelle juices over steak and top with sauteed chanterelles. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.