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Ever wondered how restaurants make their beef dishes so tender and flavorful? This recipe, inspired by a trick I learned from a chef, will show you how to create a mouth-watering beef dish that rivals your favorite restaurant. Featuring juicy rib-eye steak strips in a rich and creamy gravy, this dish is perfect for a special dinner or a comforting weeknight meal. Let’s get cooking!
Ingredients:
For the Beef:
2 tablespoons olive oil
700g (1.5 lbs) boneless rib-eye steak, trimmed of excess fat
Salt and black pepper to taste
For the Gravy:
3 tablespoons butter
1 large onion, chopped
300g (10 oz) mushrooms, sliced
2 cups (500 ml) beef broth
3 tablespoons flour
1 tablespoon Dijon mustard
3 tablespoons sour cream
Fresh chives, chopped (optional)
Why This Recipe Works: This recipe combines the natural flavors of rib-eye steak with a rich, creamy gravy. The key is to sear the beef quickly at high heat to lock in the juices, then cook it gently in a savory gravy made with onions, mushrooms, and beef broth. The addition of Dijon mustard and sour cream gives the gravy a tangy depth that perfectly complements the tender beef. By using high-quality ingredients and the right cooking techniques, you can recreate that restaurant-quality taste at home.
Instructions:
Prepare the Beef:
Start by pounding the rib-eye steak with a meat mallet to an even thickness of about 1/2 inch. This ensures the beef cooks evenly and remains tender.
Cut the steak into strips, and if the strips are too long, halve them to make them more manageable.
Generously season the beef strips with salt and black pepper on both sides.
Cook the Beef:
Heat 2 tablespoons of olive oil in a large skillet or pan over high heat.
Once the oil is hot, add the beef strips in batches. Sear each batch without overcrowding the pan, allowing them to cook undisturbed for about 30 seconds per side, or until nicely browned.
Transfer the cooked beef to a plate and set aside. This step locks in the juices and flavor of the beef.
Make the Gravy:
Reduce the heat to medium and add 3 tablespoons of butter to the same pan.
Once the butter has melted, add the chopped onions and sauté for 2-3 minutes until softened and translucent.
Add the sliced mushrooms and continue to cook for another 3-4 minutes, or until they turn golden brown.
Thicken the Gravy:
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