Ribeye steaks with brandy and mushroom sauce Recipe | M&S (2024)

Method

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Step 1

Take the ribeye steaks (1 pack) out of the fridge 30 minutes before you cook them. Drizzle the steaks with 1 tbsp olive oil and season both sides with salt and pepper.

Step 2

Heat a large non-stick frying pan over a high heat until smoking hot. Hold the steaks fat-side-down in the pan and cook for 1 minute in order to render the fat. When the fat is crispy, lay the steaks into the pan and cook for 2-3 minutes on each side, depending on the thickness. Remove the pan from the heat and add the thyme (2 sprigs) , followed by the butter (30 g) . As the butter melts, use it to baste the steaks. After a couple of minutes, remove the steaks from the pan and transfer to a plate. Pour over the butter and set aside.

Step 3

To make the sauce, return the frying pan to the hob and turn the heat down to medium. Add the butter (50 g) , and once it’s foaming, tip in the shallots (2) and sauté for 2 minutes. Stir in the garlic (1 clove) , thyme (2 sprigs) and mushrooms (200 g) and sauté for 3-4 minutes before adding the brandy (50 mL) . Let this sizzle and flambé if you like, and simmer until the liquid has evaporated.

Step 4

Pour in the stock (150 mL) and simmer until reduced by ½. Add the Worcestershire sauce (15 mL) and cream (100 mL) , and simmer until the sauce has thickened. Season with salt and pepper, remove from the heat and stir through the parsley (3 g) . Mix the resting juices from the steak into the sauce. Pour the sauce over the steak and serve with broccoli (to taste) or green beans and mashed potatoes (to taste) .