Rib-Eye Steak with a Parsnip and Potato Rosti, Wild Mushroom Sauce and Parsnip Crisps

An indulgent treat of juicy rib-eye steaks served with a creamy mushroom sauce and crisp potato and parsnip rosti.

Beef Potatoes Main Course Gourmet Mushrooms

Estimated Nutrition

Calories

946.2

kcal / serving

3784.8 kcal total

Carbs

17.1g

per serving

68.4 g total

Fat

74.1g

per serving

296.2 g total

Protein

53.1g

per serving

212.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

tbsp

piece

free-range

melted

100

for basting

Liquids

tbsp

Madeira

300

Dark Chicken Stock

Meat

800

Ribeye Steaks

divided into four portions

NutsSeeds

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

clove

Garlic

chopped

handful

Tarragon Leaf

fresh, chopped

tbsp

Chervil Leaves

fresh, for garnish

OilsFats

tbsp

Oil

Vegetables

piece

Potato

grated

piece

Parsnip

grated, woody core removed if large

250

Wild Mushrooms

Method

Stir in cream, tarragon, and chervil, then simmer for 7 minutes.

Spoon mixture into 7.5cm rings in a buttered pan and fry for 4 minutes per side until golden.

Fry garlic and mushrooms in butter, then reduce with Madeira and chicken stock.

Squeeze moisture from grated potato using a tea towel and mix with parsnip, crème fraîche, and egg yolk.

Sear steaks in oil for 3 minutes per side, baste with butter, and rest for 10 minutes.

Deep fry parsnip strips at 180°C until golden and drain on paper.

Serve sliced steak with sauce, rosti, and parsnip crisps.