RIBEYE" STEAK, WILD MUSHROOM AND WHISKY SAUCE ON A PAELLA PURÉE – Les sauces Firebarns
Level : Medium Serving size : 2 persons Ingredients: -Ribeye" steak +/- 450g. -2 tablespoons of butter -2 sprigs of rosemary -200g of wild mushrooms -1 finely chopped grey shallot -2 oz of whisky -2...
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Cooking tools:
- Skillet
- Saucepan
- Pot
- Potato masher
- Chef's knife
- Cutting board
- Tongs
- Whisk
- Stove
- Measuring cup
- Spoon
- Plate
Ingredients
- “Ribeye” steak +/- 450 g
- 2 tbsp. tablespoon of butter
- 2 sprigs of rosemary
- 200 g wild mushrooms
- 1 gray shallot, finely chopped
- 2 oz of Whiskey
- 2 tbsp. tbsp BBQ Steak Sauce
- 1 cup beef broth
- 1/2 cup 35% cooking cream
- Salt
- pepper
- 1 large sweet potato, peeled and cut into cubes
- 2 tbsp. Cajun Mardi Gras spices
- 1/4 cup 35% cooking cream
- Micro sprouts to serve
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