Wagyu Ribeye with Creamy Girolle Sauce
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Feeds 1 - 2 people 
Prep time 10m
Cook time 20m
Description
A creamy mushroom sauce will always work well with steak, and we love to use girolles when they are in season. Try adding thyme or rosemary instead of parsley, and feel free to stir through a generous spoonful of Dijon mustard at the end of cooking, rather than the wholegrain.
- 1 Wagyu ribeye
- 1 banana shallot, finely chopped
- 1 girolles, cut in half if large
- 100ml white wine
- 3 tablespoons creme fraiche
- 1 clove garlic, crushed or finely grated
- 1 tablespoon wholegrain mustard
- Handful parsley, finely chopped
- Butter for cooking
- Light the barbecue for direct cooking.
- Pat the steak dry and season generously with sea salt. Cook over direct heat for around 6-8 minutes each side, or until cooked to your liking. A probe thermometer will register 55C for a medium-rare steak. Set aside to rest while you make the sauce.
- Heat a generous slice of butter in a frying pan and add the shallots. Cook gently until softened - around 5 minutes - then add the mushrooms.
- Allow the mushrooms to take on some colour, then stir them and cook until they are golden but have not yet released their juices.
- Season with salt and add the garlic and cook for a moment, taking care not to burn it.
- Add the wine and let it reduce by half, then stir in the creme fraiche. Stir through the whole grain mustard and check the seasoning.
- Serve the sauce scattered with parsley, alongside the sliced steak.
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