|Ribeye Steak with Broccolini, Shiitake Mushrooms and Wattleseed Jus
Chef Benjamin Christie of Dining
Adapted by StarChefs.com
Yield: 4 Servings
- ½ cup beef stock
- 1 teaspoon ground wattleseed
- 1 ½ Tablespoons akudjura or yakajirri (dried bush
- Salt and pepper
- 2 Tablespoons canola oil
- 4 ribeye steaks
- 1 bunch broccolini
- ½ cup shiitake mushrooms
- 4 sprigs watercress
For the Wattleseed Jus:
In a saucepan, combine the beef stock and wattleseed and bring
to a boil. Cook until reduced.
For the Ribeye:
Combine the akudjura with salt and pepper and spread onto
the ribeye steaks. Heat a frying pan or indoor grill to medium-high
heat. Add 1 Tablespoon oil and place each steak in the pan
and cook for 3-4 minutes per side or until desired doneness.
Let the meat rest for 5 minutes. Add the leftover oil to the
pan and quickly sauté the broccolini and mushrooms
Place broccolini in center of plate with ribeye steak on top.
Add the shiitake mushrooms on top of steak and garnish with
one sprig of watercress. Pour wattleseed jus on top of ribeye.
A cabernet from the Margaret River Valley like Moss Wood Cabernet
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