Rib-eye with Chanterelles

I encourage you to take advantage of chanterelles while you can. Perhaps you have a brown bag of fresh chanterelles in your fridge as we speak, just begging to be sprinkled on a pizza or tossed in some lovely pasta dish. Well here is another idea: I recently bought a bag of chanterelles and purchased a nice, organic, rib-eye steak and came up with a little compliment to both.

Rib-eye with Chanterelles

Makes 2 servings

1 T. butter

2 T. olive oil

coarse salt and cracked black pepper

8 oz. fresh chanterelles, rinsed well and sliced
1 T. fresh oregano leaves
1 (6-8 oz) lovely organic rib-eye steak (removed from fridge at least 15 minutes prior to cooking)

Preheat oven to 400 degrees F.

In a large, oven-proof saute pan over medium-high heat, add butter and 1 tablespoon of olive oil. Once pan is hot, add chanterelles and a pinch of salt and pepper and saute for 5 minutes. Add oregano and cook another 3 minutes until mushrooms are soft and mushroom juices begin to collect in the pan. Remove mushrooms onto a plate and drain juices into a separate dish. Place chanterelles back in the dry pan and saute them for another 3 minutes, stirring often to caramelized them further. Place them back onto the plate and keep warm.

Add the remaining tablespoon of olive oil to that same pan and adjust heat to high. Rub both sides of steak with salt and pepper. Once pan is just about smoking hot, add steak and sear for 2 minutes per side and place the whole pan into the preheated oven for another 4 more minutes. Remove steak from the pan and let it rest on a serving plate in a warm space for at least 3 minutes. In that pan again, add chanterelle juices and reduce over medium-high heat for just one minute, turn off heat. Pour warm chanterelle juices over steak and top with sauteed chanterelles. Serve immediately.