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Current Meat Chronicle 03/2010
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| RIBEYE DIANE Recipes developed and demonstrated by Francois Ferreira 80g butter 4 x 150g rib eye steaks 150g mushrooms 1 bunch spring onions finely chopped 80 ml brandy 350ml demi glace 60ml sherry 60ml cream Method: In a large skillet, heat the butter. Fry the steaks in the butter for about 3-4 minutes. Remove and keep warm. Add the mushrooms to the skillet and sauté until tender. Add the finely chopped spring onions and sauté for 1 minute. Carefully add the brandy and flame, once the flames have died down add the demi-glace, sherry and cream Reduce to ¾ of the volume. Add the steaks to the sauce turn once and serve. |
| Recipe Archive Click on the link below to download as pdf. Ribeye Diane 
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