Ingredients
- 1 ribeye steak (about 16 oz)
- ½ lb asparagus, tips removed
- ½ lb mushrooms (cremini, oyster, chanterelle, pick your favourite!)
- 1/2 cup Carnivor Cabernet Sauvignon
- 4 tbsp butter
- 2 tsp vegetable Oil
- 2 tsp lemon juice
- 2 sprigs of thyme
- 2 garlic cloves
- Salt and pepper
Instructions
- Preheat your oven to 450 °F.
- Preheat a cast-iron pan over high heat.
- Meanwhile, slice your mushrooms and trim the asparagus into 1″ pieces.
- Season ribeye with salt and pepper.
- Add vegetable oil to the pan, then gently place the steak in the pan.
- Allow to sear for 4 minutes, until golden brown, flip and sear for another 4 minutes.
- Add 2 tbsp butter, whole garlic cloves, and thyme to the pan.
- Once the butter is melted, use a spoon to baste the steak for 1 minute.
- Place the cast-iron pan with the steak in the oven for 5 minutes for a medium rare.
- Remove the steak from the oven and place on a cooling rack to rest.
- Pour out the butter from the pan, leaving the thyme and garlic.
- Place back over medium high heat and add the 1 tbsp butter.
- Add the mushrooms and asparagus and sauté for 5 minutes until vegetables are nicely roasted.
- Carefully pour in 1/2 cup Carnivor Cabernet Sauvignon.
- Allow sauce to reduce by half, about 3 minutes.
- Add the butter and lemon juice and stir until a nice sauce forms.
- Slice your steak, spoon your vegetables on to a plate, top with the ribeye and drizzle the sauce around the plate.
- Enjoy with a glass of Carnivor Cabernet Sauvignon.
Share this Recipe
