Rib Eye Steak With Mushroom & Brandy Sauce

Rib Eye Steak With Mushroom & Brandy Sauce


400 g McCain Rustic Cut Chips

4x 300 g rib eye steaks

Cooking oil

Salt and freshly ground black pepper (to season)


Mushy peas

50 g butter

60 ml cream

400 g McCain Garden Peas

10 fresh mint leaves (chiffonade)

Salt and freshly ground black pepper (to season)

40 g butter


Mushroom and brandy sauce:

5 ml truffle oil

3 garlic cloves (finely chopped)

150 g brown mushrooms (quartered)

80 g Shimeji mushrooms

1 sprig of fresh thyme

125 ml brandy

300 ml cream

1 lemon (juiced, to taste)


Serving Size: 4

  1. For the mushy peas: In a medium saucepan, heat the butter and cream and add in the McCain Garden Peas, mint and seasoning. Allow to simmer for 5 minutes. Using a stick blender, roughly blend the peas until slightly pureed. Cover and set aside.
  2. For the sauce: In a large saucepan, heat the butter, truffle oil and sauté garlic. Add in mushrooms and sauté until golden with fresh thyme - cook mushrooms in batches to allow even cooking. Add in the brandy and flambé. Reduce heat and add in cream. Allow sauce to reduce, adjust seasoning and add fresh lemon juice to taste.
  3. Meanwhile, season steaks with salt and pepper. Heat a griddle pan and cook steaks according to customers chosen doneness.
  4. Deep fry the McCain Rustic Chips until crispy and season with salt and black pepper.
  5. Serve hot.

Variations, Hints and Tips

  • Meat Guide: Rib eye steak of ±2cm thick:
    • Rare: 1-2 minutes per side
    • Medium: 4 minutes per side
    • Well done: 6 minutes per side
  • Use additional exotic mushrooms such as Shiitake and King Oyster mushrooms.
  • Alternatively, serve fillet medallions with the mushroom and brandy sauce, mushy peas and McCain Rustic Chips.