Sauteed Mushrooms with Lemon & Garlic Sauce



  • 2 pieces of beef rib-eye

For the mushroom saute:

  • 225 g mushrooms
  • 2 tablespoons of olive oil
  • 2 cloves of garlic
  • 4-5 shallots
  • Half a teaspoon of lemon juice
  • 1 tablespoon of butter
  • 2-3 sprigs of chervil
  • Salt
  • Black pepper

For the lemon sauce:

  • 4 egg yolks
  • 2-3 tablespoons of lemon juice
  • 150 g butter
  • 1 tablespoon grated lemon peel
  • Salt
  • Black pepper


Saute the mushrooms, which you cleaned with a damp cloth, in olive oil. When it starts to soften slightly, add the crushed garlic and the shallots that you sliced ​​into rounds. When the onions start to turn pink, add the lemon juice and continue cooking. Add butter and finely chopped chervil. Season with salt and spices and cook for another 3-4 minutes and remove from the stove. For the lemon sauce, cook the egg yolks and lemon juice in a bain-marie. In a separate saucepan, melt the butter. Remove the foam that accumulates on it and whisk it into the eggs. Add the grated lemon peel. Season with salt and pepper and remove from the heat. Fry the beef rib-eye in a grill pan. Take it on a paper towel and absorb excess oil. Spread the lemon sauce on the serving plate, add the grilled meat and mushroom saute on it and serve hot.

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