Entrée: United States – Grilled Ribeye with Asparagus and Mushroom Sauce

Serving Size: 2

Approximate Time

Prep 8 min

Cook 15 min

Total 23 min

Ingredients

12 oz / 340 g ribeye steak
1 cup (70 g) oyster mushrooms, diced
1 bunch asparagus, trimmed
1 cup (240 ml) heavy cream
2 tbsp (30 g) butter
1 shallot, finely chopped
2 tbsp (30 ml) olive oil
Salt and pepper to taste
1 / 4 cup (60 ml) white wine (optional)

Instructions

1. **Grill the Steak and Asparagus:**
   Preheat your grill to medium-high heat. Season the ribeye steak with salt and pepper. Brush the asparagus with olive oil and season with salt. Grill the steak for about 4-5 minutes on each side for medium-rare, and grill the asparagus alongside for about 5 minutes, turning occasionally.

2. **Prepare the Mushroom Sauce:**
   While the steak is grilling, melt the butter in a saucepan over medium heat. Add the chopped shallot and sauté until translucent. Add the oyster mushrooms and cook until they are soft and lightly browned. Pour in the white wine if using, allowing it to reduce slightly. Stir in the heavy cream and simmer until the sauce thickens. Season with salt and pepper to taste. Serve the mushroom sauce over the steak, with the grilled asparagus on the side.