Pan-fried rib-eye steak with macaroni cheese and wild mushrooms

Enjoy a rich and hearty meal with Richard Phillips's steaks served with Roquefort macaroni cheese and pan-fried mushrooms
By Richard Phillips
Pan-fried rib-eye steak with macaroni cheese and wild mushrooms
  • Rating:
  • Serves: 4
  • Cook Time: 35 minutes
  • Prep Time: 20 minutes
  • Effort: medium

Ingredients

Main

  • 100 g butter
  • 100 g flour
  • 1.2 litres warm milk
  • 50 g roquefort cheese
  • 1 pinches black pepper
  • 20 pieces macaroni, blanched in salted water (the macaroni must be half to 1 centimetre thick and 30cm long)
  • 4 rib-eye steaks, each 200-220g
  • 1 tsp olive oil
  • 0.5 tbsp chopped garlic
  • 1 tbsp chopped shallots
  • 250 g wild mushrooms
  • 100 ml madeira
  • 75 ml double cream
  • 1 tbsp chervil, to garnish

Method

1. Preheat the oven to 190ÂșC/gas 5. Start by melting the butter in a heavy-based saucepan. Once melted, stir in the flour. Once all the flour has been incorporated, cook for a further 2-3 minutes without allowing the mixture to colour. 2. Mix in the warm milk a little at a time. Once all milk has been added, add the Roquefort a little at a time and season with salt and freshly ground pepper. 3. Place a layer of the blanched macaroni in a deep, well-buttered roasting tray, then spoon over the Roquefort sauce. Repeat this process 3-4 times. 4. Bake the macaroni cheese in the oven for 10-15 minutes until golden brown. Remove from the oven. Using a round cutter the same size as the rib eye cut out four portions of the macaroni cheese. Reserve, keeping warm. 5. Preheat an oven-proof frying pan until very hot. Season the steaks with salt and freshly ground pepper and add to the pan, searing on both sides. 6. Transfer the steaks in their pan to the oven for 3-4 minutes (with 3 minutes being medium rare). Remove the steak from the oven and rest, keeping warm. 7. Heat the olive oil In a hot frying pan, add the chopped garlic and shallots and fry for 1 minute. Add the wild mushrooms, season with salt and freshly ground pepper, cook for 2 minutes. Add the Madeira wine and cook briskly until reduced by half. Add the cream and reduce further until the desired consistency is achieved. 8. To serve, place a portion of macaroni into the centre of each serving plate, top with a rib-eye steak, then the wild mushrooms. Drizzle the sauce around the outside and garnish with lots of picked chervil.

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