Stowell Rib Eye & Gratin
Cooking time for the meat will vary with the thickness of your ribeye and your preferred doneness. If fresh wild mushrooms are not available, feel free to use shiitake or button mushrooms.
Rosemary and Garlic Roasted Beef Rib Eye
Ingredients
- 1 tablespoon plus 2 teaspoons olive oil
- 1 extra-thick (2 to 2 1/2 inches) boneless beef ribeye steak (2 to 2 1/2 pounds)
- 1 teaspoon sea salt
- 1⁄2 teaspoon freshly ground black pepper
- 3 cloves garlic, finely chopped
- 1 tablespoon finely chopped fresh rosemary
Directions
- Rub 2 teaspoons of the oil over the ribeye steak and season with the salt and pepper. Rub the garlic and rosemary over the meat and refrigerate for up to 3 hours to marinate. Meanwhile, prepare the gratin.
Leek and Hedgehog Mushroom Gratin
Ingredients
- 2 tablespoons butter
- 4 medium leeks, white and light green parts only, cut into 1/2-inch rounds, rinsed and dried
- 4 to 6 ounces hedgehog mushrooms or other wild mushrooms, brushed clean and trimmed (halved or quartered if large)
- 3⁄4 cup heavy cream
- Coarse salt and freshly ground pepper
- 1⁄4 cup breadcrumbs
- Black truffle, for shaving over to serve (optional)
Directions
- Preheat oven to 375 F. Put the butter in a large skillet, add the leeks and mushrooms and sauté over medium heat until mostly tender, about 5 to 7 minutes, stirring often. Add the cream and bring it to a boil. Season to taste with salt and pepper. Transfer to a medium gratin dish or similar baking dish. Sprinkle with breadcrumbs and bake until golden brown and bubbling, about 25 to 30 minutes. Set the gratin aside while preparing the steak. Reduce the oven to 325 F.
- Heat the remaining 1 tablespoon of oil in a large cast-iron skillet, or other heavy oven-proof skillets, over medium-high heat. Brown the steak for about 2 minutes on each side then transfer the skillet to the oven. Roast until a thermometer registers about 115 degrees for rare (temperature will increase as it rests before serving), about 25 to 30 minutes, or longer to suit your preference. Remove the pan from the oven, place the meat on a carving board and let rest for about 20 minutes. During this time, reheat the gratin in the oven (turned off).
- To serve, cut the ribeye into slices and arrange them on warmed plates. Spoon the gratin alongside, topped with a shaving of truffle if using.
