Impress your guests with this TO DIE FOR ribeye recipe! It will melt in your mouth and leave your guests wanting 2nds!
Garlic (2 cloves)
Rosemary (2 sprigs)
1/2 stick butter
1-2 cups Polenta (or pre-packaged)
2 cups Chicken broth
2 cups broccoli
4 tbsp Truffle oil (or your choice of oil)
Mushroom Dijon Sauce:
1 package of mushrooms
1/3 cup Dijon mustard
1/2 cup heavy cream
Butter and truffle oil (included above)
Heavily season your ribeye on all sides with salt and pepper and let rest. You will want to place in pan when meat is at room temperature
Heat cast iron pan with 2 tbsp of oil until pan is very hot.
Cook polenta in 2 cups of chicken broth (or more depending on the consistency you like. Add more liquid if you want a thinner consistency) *I also add about 1 tbsp of truffle oil and season with salt and pepper for an extra kick of flavor! Polenta will cook quickly, set aside when consistency is achieved
For the broccoli, you can steam, sauté, or fry, whatever your preference! Here I lightly sautéed it in a pan with a little oil.
Place ribeye in pan and sear about 4-6minutes on each side for medium rare. (You can test whether it is ready to flip by carefully lifting to see if it is sticking to the pan. If it is sticking, leave it to cook a little longer until it can be easily lifted)
Place garlic cloves in pan with 2 tbsp of butter and rosemary sprigs, consistently baste the ribeye. After 4-6minutes, flip again and baste.
Remove ribeye and let rest, (preferably on a rack w/tray), for 5-8minutes. You can pour the remnants from the pan on top of the meat for extra flavor
While resting, prepare your sauce. Cook mushrooms in 2tbsp of truffle oil. Once cooked down, add 2tbsp of butter, 1/2 cup of heavy cream, and 1/3 cup of Dijon mustard to pan and stir. Season with salt and pepper. To test your sauce, dip a spoon in the pan, if it sticks, your sauce is ready!
Plate your polenta and broccoli first, then place ribeye and top with mushroom sauce...and voila!