Cut the rib eye in 2 steaks and sauté well from both sides. Remove the steak and add the chopped shallot, garlic and quartered mushrooms, toss well, add wine and reduce almost all the wine. Remove from heat add the parsley crème fraiche and mix well. Wash well the potatoes and slice, in a saute pan melt the butter and saute on low heat with the pressed garlic from both sides until cooked through. Finally add the thyme leaves adjust the seasoning and serve.

Serves 2

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