Ribeye steak with mashed potatoes and creamy mushroom sauce with morels
2 servings
20 minutes
Ribeye steak with mashed potatoes and creamy morel sauce is a culinary masterpiece that combines the exquisite taste of premium meat, the tenderness of mashed potatoes, and the refined creaminess of the sauce. Ribeye is one of the most popular types of steak, distinguished by its vibrant marbling that turns into softness and juiciness when grilled. Morels add a subtle nutty note to the dish, while the creamy sauce makes it harmonious and rich. This dish is perfect for a festive dinner or a pleasant evening in a cozy atmosphere when you want to enjoy the richness of flavors and textures.
1
Wrap the steak (chilled) in paper towels, changing them periodically as they absorb, and leave for about 10-15 minutes.
- Beef Ribeye: 300 g
2
If the morels are frozen, they should be thawed at room temperature. Then fry in olive oil as they cook, draining the liquid from the mushrooms. Next, add flour and fry for no more than 1 minute. Pour in the cream, reduce the heat to minimum, and season with salt and pepper.
- Morels: 100 g
- Olive oil: 3 tablespoons
- Wheat flour: 1 teaspoon
- Cream 10%: 100 ml
- Pink Himalayan Salt: pinch
- Ground black pepper: pinch
3
Rub the steak with olive oil, then rub in salt and pepper. Heat the grill pan to high temperature and sear the meat for 1.5–2 minutes on each side. If you like medium doneness, sear for an additional 3–4 minutes on each side. Place the meat on a rack and let it rest for about 5 minutes.
- Beef Ribeye: 300 g
- Olive oil: 3 tablespoons
- Pink Himalayan Salt: pinch
- Ground black pepper: pinch
4
Serve the steak with a side of mashed potatoes and creamy mushroom sauce.
- Mashed potatoes: 150 g
- Cream 10%: 100 ml
- Morels: 100 g