My father-in-law gave us a bunch of beautiful chanterelle mushrooms from a friend of his, and I was really excited to use them. I decided to splurge on some really nice steaks from Whole Foods and went to town concocting a sauce that showed off their flavor. I used thyme from my garden, and a really great balsamic vinegar from O&Co. This turned out to be an outstanding combination – the meat was super juicy, and the sweet balsamic was the perfect accent to the mushrooms and herbs.
Again, I made this on the fly, so the amounts might not be right on. I’ll just have to try it out again soon! If anyone else gives it a shot, let me know what you think! It certainly got an enthusiastic high-five in my house!
Grilled Ribeye with Cherry Balsamic Chanterelle Sauce
2 thick cut boneless ribeye steaks
1 cup chanterelle mushrooms, roughly chopped
2 shallots, minced
2 cloves garlic, minced
4 sprigs fresh thyme, leaves stripped
4 tablespoons cherry balsamic vinegar, (recommended brand: O&Co.)
extra virgin olive oil
salt and fresh ground pepper, to taste
1 tablespoon butter
Let the steaks sit on the counter for a while to take the chill off. Preheat a cast iron grill pan on the stove. Preheat the broiler to 500°F.
Pat the steaks dry. Drizzle with oil and season with salt and pepper. Sear 3-5 minutes per side on the grill pan, and transfer to the oven for an additional 3-5 minutes, depending on thickness, until it reaches your desired doneness. Let stand 10 minutes before serving.
Meanwhile, sauté mushrooms, shallots, garlic in oil in a small skillet. Add in thyme leaves and season with salt and pepper. When veggies are softened, add vinegar and let reduce for a few minutes. Add butter and remove from heat.
Serve mushrooms over top of steaks and enjoy!
MacGourmet Rating: 5 Stars