Roasted Rib Steak with Wine Sauce & Chanterelle Mushrooms
Cummulative Rating
N/A Servings
Serves 4 Difficulty
Medium
Ingredients
One 2 to 21/2 lbs. rib roast Kosher salt Fresh ground pepper 4 Tablespoons unsalted butter
For sauce: 1 cup dry red wine 1/3 cup sliced shallots 1/2 cup sliced carrots 1/4 cup sliced mushrooms 10 sprigs parsley 2 sprigs thyme 1 bay leaf 2 Tablespoons sliced garlic 6 black peppercorns 1 cup gf beef stock
1 Tablespoon unsalted butter 1 cup chanterelle mushrooms, cut into 1" pieces Salt and fresh ground pepper
Thyme sprigs for garnish
Directions
Generously sprinkle the roast with salt and pepper. Cover with plastic wrap and refrigerate overnight. Take roast out of refrigerater 1 hour before cooking.
For the sauce: Add wine, vegetables, parsley, thyme, bay leaf and garlic to a saucepan and bring to a simmer. Simmer until almost all the liquid has evaporated. Add peppercorns and beef stock and continue to simmer for 15 minutes, or until volume is about 1/2 cup. Strain the sauce into a small saucepan and set aside. Preheat oven to 450 degrees F. Heat 1/8" of vegetable or canola oil in an ovenproof skillet over high heat. Add the roast on one side and sear it for 5 minutes, until very brown and crusty. Turn to other side and brown for 3 minutes. Pour off most of the oil and add 4 Tablespoons butter to the pan. Place the pan in the oven and roast for 5 minutes. Baste the meat with the pan juices, turn to other side, sprinkle with salt and roast for 25 minutes, basting with juices every 5 minutes. Continue to roast until internal temperature reaches 115 degrees F. Remove from oven and let rest in pan for 10 minutes. Add 1 Tablespoon butter to a separate skillet over medium heat. When melted, add mushroooms and season with salt and pepper. Cook for 5 minutes. Rewarm sauce. Slice roast and cut away bone. Serve with sauce and mushrooms on top. Garnish with thyme sprig.
Tips
For best results, season roast with salt and pepper and refrigerate overnight.
The steaks will be rare. For medium-rare, cook to 125 degrees F or sear the cut steaks in the pan juices over medium-high heat after cooking to desired doneness. This is not a good recipe choice for those who prefer well-done.
Cummulative Rating
