Pan-Seared Ribeye with Creamy Mushroom Sauce and Peas

Name: Pan-Seared Ribeye with Creamy Mushroom Sauce and Peas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: European
Ingredients: 2 Ribeye (about 200 g each); 10 g salt; 5 g freshly ground black pepper; 20 ml olive oil; 20 g butter; 200 g cremini or button mushrooms, sliced; 1 small shallot, finely chopped (about 30 g); 1 clove garlic, minced (about 5 g); 150 ml beef stock; 150 ml double cream (heavy cream); 50 ml dry white wine (optional, can replace with more stock); 5 g Dijon mustard; 5 g fresh parsley, finely chopped; 40 g fresh green peas; 5 ml lemon juice (optional, to taste)

Juicy pan-seared Ribeye served on a rich creamy mushroom sauce, garnished with green peas.

40 Min

2 Ribeye (about 200 g each)

10 g salt

5 g freshly ground black pepper

20 ml olive oil

20 g butter

200 g cremini or button mushrooms, sliced

1 small shallot, finely chopped (about 30 g)

1 clove garlic, minced (about 5 g)

150 ml beef stock

150 ml double cream (heavy cream)

50 ml dry white wine (optional, can replace with more stock)

5 g Dijon mustard

5 g fresh parsley, finely chopped

40 g fresh green peas

5 ml lemon juice (optional, to taste)

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