If you’re a regular reader, you know that I often tend toward the exotic or indulgent in my recipes. But at heart, I’m a steak and mashed potatoes kind of girl. I had an organic, grass fed, La Cense Beef ribeye steak that was just begging to be cooked, and today was as good a day as any to treat myself to a juicy steak.
I used French chef Alain Ducasse’s method of basting the meat with a generous amount of butter and cloves of fresh garlic. The beef is served in style with a sauce chasseur (mushroom wine sauce), as if I were eating at Alain Ducasse’s restaurant. It’s a pretty simple meal, and since the meat is of such high quality, why mess with the flavors too much?
What with diaper changing, baths for my baby daughter and a little work out in between I’ve been exhausted, so I thought this delicious steak was well-deserved. Don’t you agree? Now if I could only get all the vegetarians in our household (namely my husband), to give it a try. They don’t know what they’re missing out on!
1. Info for Butter Steak Recipe (Alain Ducasse)
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 6
- Calories: unavailable
2. Ingredients for Butter Steak Recipe (Alain Ducasse)
- 3 (10-ounce) rib-eye steaks
- 3/4 teaspoon black pepper, coarsely ground
- 4 tablespoons unsalted butter, diced
- 5 cloves garlic, sliced in half lengthwise
- 1 teaspoon sea salt (or regular salt)
- 1-½ cups Chasseur Sauce (see tips, recipe follows)
- Remove the beef from the refrigerator so it returns to room temperature. Pat dry the meat with paper towels.
- In a regular frying pan, place the steaks, fat side first and render the fat from the beef. Sear and brown the meat on both sides for about 2 minutes. It’s important that you do not pierce the meat (use tongs) so it remains tender. The meat will finish cooking in the butter. Transfer to a plate.
- Remove half the amount of the drippings from the pan. Add butter and the cloves of garlic. Return the steaks and continuously baste the steaks with butter, using a large tablespoon so the meat is always coated with melted butter. Cook the steak for about 7 minutes per side. Sprinkle with salt and pepper.
- Remove the steaks from the pan, cover with a piece of aluminum foil and let the meat sit for at least 10 minutes before slicing.
- Serve immediately with the Sauce Chasseur and mashed potatoes on the side.
- Bon appétit!
4. Tips and advices:
- Make sure the steaks are sliced against the grain, so the meat remains tender.
- How to make Sauce Chasseur: Melt 3 tablespoons unsalted butter in a saucepan. Add 1 finely chopped shallot and ¾ teaspoon pink peppercorns. Once they’re translucent and fragrant, add ½ cup coarsely chopped button mushrooms and pour in 1 cup of beef stock and 1/3 cup red wine. Bring to a boil, then lower the heat. In a small separate bowl, dissolve 1 teaspoon cornstarch with 3 tablespoons water. Add 1 teaspoon tomato paste. Stir well and add to the pan. Mix well. Add 1 tablespoon crème fraîche (optional). Adjust consistency of the sauce (with more water or cream). Season with salt and pepper.
- Some people add Cognac brandy to Sauce Chasseur, but I don’t.