This recipe will have your guests thinking you spent a fair amount of time and money to impress. But you can make this dish fairly easy without forking out the big bucks at a steakhouse. The ribeye is a deliciously marbled cut of steak that doesn’t require heavy marinading to get that flavor and tenderness. The mushroom, brie cream sauce flowing atop of the steak is thick and creamy with a sharp kick from the brie. Pairing it with the roasted broccolini helps cut the heaviness of the steak and sauce. This dish will have you ditching the high priced filets.
- 2 8oz Ribeyes
- 8oz Baby Bella Mushrooms, sliced
- 1 Shallot, diced
- 4 Tbsp Oil, divided
- 1/3 Cup White Wine
- 6 Tbsp Butter, divided
- 2 Tbsp Flour
- 2/3 Cup Heavy Cream
- 2oz Brie
- 3 Tsp Salt, plus more to taste
- 2 Tsp Pepper, plus more to taste
- 3 Tbsp Minced Garlic
- 4 Tsp Worcestershire
- 2 Bunches Broccolini
- Serves: 2-4
- Prep Time: 15 Minutes
- Cook Time: 30 Minutes
- Total Time: 45 Minutes
Step 1: Pat dry the ribeyes. Take 2 tsp salt, 1 tsp pepper, and the Worcestershire sauce and season well on both sides.
Step 2: Heat the oven to 400 degrees Fahrenheit. Place the broccolini on a sheet pan. Drizzle with 2 tbsp oil, add 1/2 tsp salt, 1/2 tsp pepper and 1 tbsp garlic. Massage the broccolini so the seasoning is well distributed.
Step 3: In a large pan, heat 2 tbsp oil over medium heat and add shallots. Sauté the shallots for 3-5 minutes, or until translucent. Add 1 tbsp garlic and sauté until fragrant.
Step 4: Add mushrooms and cook down for 3-5 minutes, just until they become soft.
Step 5: Add the win to pan and scrape down the sides. Reduce the heat to low and allow to simmer for 12-15 minutes.
Step 6: While mushrooms and wine are reducing down, heat a medium sized pan over medium heat. Add 2tbsp butter and melt. Once the butter is melted, add the flour and stir until well combined. This will form a thick paste.
Step 7: Add the heavy cream to the flour paste and whisk together. Once the cream is fully incorporated, add the brie and allow to melt. Sprinkle in 1/2 tsp salt and 1/2 tsp pepper.
Step 8: Once the brie is melted and the cream sauce to the pan with the mushrooms and combine well. Keep over low heat and stir occasionally until ready to serve.
Step 9: Place the broccolini in the oven and roast for 10 – 12 minutes until the florets are slightly crispy.
Step 10: Heat a large pan over high heat. You want to make sure the pan is hot to sear the steaks. Once the pan is hot, add the remaining butter and melt. Then add the remaining garlic and stir until fragrant.
Step 11: Add steaks to the pan, making sure not to overcrowd or they will not get a nice sear. Reduce to medium heat and cook on each side for about 3 minutes. If you want your steak less pink, increase the cooking time to desired internal temperature.
Step 12: Remove steaks from the pan and allow to rest for 5 minutes before slicing. Slice the steaks and divide between plates. Top the steaks with the mushroom sauce and serve with broccolini. Enjoy!
5 thoughts on “Ribeye with Mushroom, Brie Cream Sauce and Roasted Broccolini”
The idea of using Brie for a cream sauce caught my eye. I think it would add a nice flavor.
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thank you! it adds such a great flavor and melts really well to get a really creamy sauce! I hope you try it out and let me know if you like it!!
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