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Grilled ribeye steak, thyme sautéed potatoes and creamed mushrooms.


  • 500g ribeye steak
  • 2 shallots
  • 100g button mushrooms
  • 100g oyster mushrooms
  • 2 cloves garlic
  • 1 tbsp chopped parsley
  • ¼ glass red wine,
  • 100g crème fraiche (President)
  • 2 medium sized potatoes
  • 1 spring onion
  • 1 tsp thyme leaves
  • 2 pressed cloves garlic


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.

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