Grilled Rib Eye Steak with Spring Mushroom Ragout
Recipe Courtesy of Chef Josh Silvers



2 Harris Ranch Rib Eye Steaks

3 to 5 Morel Mushrooms*

4 to 6 Oyster Mushrooms*

1/2 Shallot, minced

1/2 cup Madeira Wine

2 oz Veal Demi Glace (Veal stock)

2 Tablespoons Sweet Butter

Enoki Mushrooms and Chives for garnish (optional)

*you may substitute any mushrooms you like


To make sauce: melt one tablespoon butter. Add shallots (cook for 20 seconds), add mushrooms, then add madeira and flame off alcohol. Add veal stock and reduce 30 seconds, then mount with remaining butter (mount means to finish the sauce with a last addition of butter, melted into the sauce). 

To prepare steaks: salt and pepper steaks, then grill steak to desired doneness. Let steaks rest at least 5 to 6 minutes. Sauce and serve.

Harris Ranch Beef Clover Stornetta

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