PAN FRIED RIB- EYE STEAK

PAN  FRIED  RIB- EYE  STEAK:

INGREDIENTS:     ( serves  3 )

180  g rib-eye, marinated in salt and pepper
Olive oil, for cooking
Salt and freshly ground black pepper, to taste
50  g mushrooms, chopped
2  g garlic, chopped
5  g shallots, chopped
5  g onion, chopped
1/2  tsp chopped parsley
5  g onion, chopped
5  g asparagus, cooked
20  ml cream
5  g  parmesan cheese, grated
20  g assorted bell peppers, diced
10  g eggplant, diced
20  g assorted  courgette, diced
5  g tomato, diced

METHOD:

• Heat 1 tsp olive oil in a saucepan and pan-fry the marinated beef steak.
• Strain the juice of the steak, season with salt and pepper and set aside both steak and juice for serving.
• In the same saucepan,melt butter and saute mushrooms with garlic, parsley and shallots.
• Add salt and pepper and keep aside. In a saucepan, saute onion and garlic in 1 tsp olive oil.
• Saute bell peppers, zucchini, eggplant and tomato until done. Season . Arrange steak, mushrooms and vegetable bruinose as shown in picture. Spoon juice over and serve with steamed Arborio rice.