Rib-eye Steak with Mushroom and Wild Blueberry Sauce

Published: July 13, 2022 by Bonne Maman 6818 3

Serves 4

If you’re a lover of the good ol’ sweet and salty flavor combo, this steak and blueberry sauce recipe is one not to miss. And if you don’t, well… don’t knock it till you try it!

Rib-eye Steak with Mushroom and Wild Blueberry Sauce

If you’re a lover of the good ol’ sweet and salty flavor combo, this steak and blueberry sauce recipe is one not to miss

Servings: 4

Ingredients

300 g baby button onions, peeled and trimmed but root end left intact
2 garlic cloves sliced
300 ml chicken or vegetable stock
25 g butter
1-2 tbsp olive oil
150 g mixed exotic mushrooms such as enoki chestnut or shiitake
1 tsp plain flour
5 tbsp port
2 tbsp Bonne Maman Wild Blueberry Conserve
Lemon juice
4 thick rib-eye steaks weighing about 175-225g each
Salt
Freshly ground black pepper

Instructions

Halve any large onions, leave the rest small and put in a small saucepan with the garlic and stock. Simmer for 10 minutes, then drain, reserving the liquid.
Heat the butter with 1 tablespoon of the olive oil in a frying pan and fry the mushrooms until they are golden brown and no liquid remains; this will take a good 10 minutes. Remove from the pan with a slotted spoon and set aside.
Add the onions and garlic to the pan. Stir over the heat for 2-3 minutes until golden, then sprinkle in the flour. Cook, stirring, for 1 minute before adding the port, conserve and 100ml of the reserved cooking liquid. Bring to the boil and bubble for 2-3 minutes until reduced and sticky.
Return all the mushrooms to the pan, add a little lemon juice to taste with plenty of seasoning and set aside.
Brush the steaks with oil and season well. Heat a large frying pan or griddle pan over a high heat for 2 minutes, then cook the steaks for 3-4 minutes on each side for medium rate (adjust the cooking time for rare or well done). Transfer the steaks to a warm plate and leave to rest for 5 minutes while you reheat the sauce.
Pour any steak juices from the pan into the wild blueberry sauce, reheat gently for 1-2 minutes, then serve with the steaks. Accompany with crispy frites and a leafy watercress salad.

Cooks tips

1The sauce can be made the day before it’s needed, but bubble to reduce for 1-2 minutes only. Keep the fried mushrooms separately in the fridge. When ready to use, bring the sauce to the boil and simmer gently to reheat and reduce further. Stir in the mushrooms and lemon juice as above.

2Make sure you get a good golden colour on the mushrooms, onions and garlic for the best flavour and colour in the finished sauce.

What do you think? Will you give this recipe a try or give it a miss?

Lead photo credit : Rib-eye steak with mushroom and wild blueberry sauce © Bonne Maman

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By Bonne Maman

Comments

2022-07-22 14:46:34

Ian Stewart

Rib eye is called Scotch fillet in Australia, if that helps. It's the meat removed from a beef cutlet, and can be trimmed a little to remove excess fat.

REPLY
2022-07-20 22:25:17

Keith Lane

So, ... what is "rib-eye" steak called in French ????? A major omission - how can I buy it when you don't say what it's named ???? It doesn't translate except "côte œil", and none of the butchers have ever heard of that !!!!!!!!!!!!!

REPLY
- 2022-07-22 13:28:30
  
  Sarrah at Taste of France
  
  Hello Keith! Thanks for your feedback. We believe rib-eye is called entrecôte in French. We hope you have a better luck with that at the butchers. And if you're trying out the recipe, let us know what you think!
  
  REPLY