Epic rib-eye steak
With white beans & mixed mushrooms
Epic rib-eye steak
With white beans & mixed mushrooms
“Your steak recipe doesn’t need to end once you’ve basted it with garlic and fresh rosemary. Combine a jar of white beans and mushrooms in those lovely juices and dig in. ”
Serves 4
Cooks In26 minutes
DifficultyNot too tricky
Nutrition per serving
-
Calories 501 25%
-
Fat 30.8g 44%
-
Saturates 13.6g 68%
-
Sugars 1.8g 2%
-
Salt 0.7g 12%
-
Protein 37.3g 75%
-
Carbs 19.7g 8%
-
Fibre 6.3g -
Of an adult's reference intake
Tap For Method
Ingredients
- 600 g piece of rib-eye steak , (ideally 5cm thick), fat removed
- 4 sprigs of fresh rosemary
- 4 cloves of garlic
- 350 g mixed mushrooms
- 1 x 600 g jar of quality white beans
Tap For Method
The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS
Tap For Ingredients
Method
- Place a large non-stick frying pan on a medium-high heat.
- Rub the steak all over with a pinch of sea salt and black pepper, then sear on all sides for 10 minutes in total, so you achieve good colour on the outside but keep it medium rare in the middle, or cook to your liking, turning regularly with tongs.
- Meanwhile, strip the rosemary leaves off the sprigs, peel and finely slice the garlic, and tear up any larger mushrooms.
- When the steak’s done, remove to a plate and cover with tin foil.
- Reduce the heat under the pan to medium, and crisp up the rosemary for 30 seconds, then add the garlic and mushrooms and cook for 8 minutes, or until golden, tossing regularly.
- Pour in the beans and their juice, add 1 tablespoon of red wine vinegar and simmer for 5 minutes, then season to perfection.
- Sit the steak on top and pour over any resting juices. Slice and serve at the table, finishing with a little extra virgin olive oil, if you like.
Related recipe
Related video
© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited