Estate rib-eye steak with mushrooms in sage butter
Indulge in Estate rib-eye steak with mushrooms in sage butter, served at Chatsworth Kitchen. Perfect for special occasions or a delicious home-cooked meal. Serves 4.
Ingredients
- 4 x 225-250g Chatsworth rib-eye steaks
- 60g unsalted butter
- 12 fresh sage leaves – shredded
- 8 large field mushrooms – peeled and thickly sliced
- 1tbs lemon juice
- 1tbs Chatsworth horseradish sauce
- 1tbs Rapeseed oil
- Salt and ground black pepper
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