Prime rib steaks with panfried wild mushrooms
Print Category In between rib steaks and Ribs Thematic No thematic Source IGA Evaluation
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Ingredients
- 500 ml (2 cups) veal stock, reconstituted
- 60 ml (1/4 cup) butter
- 750 ml (3 cups) fresh mushrooms of your choice (e.g., oyster, chanterelle, shiitake), thinly sliced
- 5 cloves garlic, chopped
- 500 ml (2 cups) flatleaf parlsey
- Salt and ground pepper to taste
- 4 prime rib steaks cut from Canada AAA grade beef
Preparation
- Heat veal stock in a pan over high heat until reduced by three-quarters, about 15 minutes. Set aside.
- Heat butter in a pan over high heat and fry mushrooms, garlic and parsley until mushrooms are browned.
- Add reduced veal stock and let simmer for 15 minutes over medium heat. Salt and pepper to taste.
- Cook beef prime rib to desired doneness and serve with panfried mushrooms.
Cook commentary
Serves: 4
Health info: Low in calories due to their low level of carbohydrates and lipids, mushrooms are rich in potassium and vitamin B2.
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