Umami Ribeye Filet with Foam and Pan Seared Wild Mushrooms
Umami Ribeye Filet with Foam and Pan Seared Wild Mushrooms
INGREDIENTS
Olive oil 1 tbsp
Black peppercorns, coarsely chopped 1 tbsp
Coarse sea salt to taste
Assorted wild mushrooms 8 oz.
Truffle oil 1 tbsp
Parsley foam:
Fresh parsley, thick part of stems removed 1/2 bunch
Salted butter, slightly melted 2 oz.
Water 2 tbsp
Lemon juice 1 tbsp
Coarse sea salt to taste
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.