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Mushrooms and Dry-Aged Ribeye Salad with Lemon Parmesan Dressing


For 4 - 6 servings:


300 to 400g dry aged beef ribeye
20g butter
2 cloves garlic, crushed
Fresh thyme
Extra virgin olive oil
Sea salt and freshly cracked black pepper

For the mushroom salad

2l Freshstock chicken stock, defrosted
1l dry white wine
180g mixed wild mushrooms 
160g parmigiano reggiano, grated
60ml sherry vinegar
40g unsalted butter
30g shallots, finely chopped
16g garlic, thinly sliced
1 yellow lemon for the zest and juice
Fresh thyme, picked
Fresh Italian parsley, roughly chopped


Cooking Method

  1. Season steak generously on both sides with sea salt and freshly cracked black pepper.

  2. Heat a cast iron pan to smoking point and put the steak in to sear.

  3. 30 seconds later, add a few drops of oil and let the steak cook undisturbed.

  4. After about 2 minutes, flip the steak and let it continue searing. If the pan is too dry, add a few more drops of oil.

  5. Cook for another minute and a half, then add the garlic, thyme and butter.

  6. Tilt the pan at an angle and let the butter form a pool.

  7. Baste the steak 10 times with the butter then turn the steak over and do the same.

  8. Take the steak out of the pan and let it rest for at least 6 minutes before slicing.

    For the mushroom salad

    1. Heat a pan with a thick bottom on high heat until it starts to smoke. Then add the mushrooms. Toss the mushrooms around before adding butter and shallots. Keep the pan on high heat for a minute before turning it down to medium heat.

    2. Add garlic and cook until mushrooms start to soften. Then add fresh herbs.

    3. Season with sea salt and freshly cracked black pepper.

    4. Take off the heat, grate lemon zest over the mushrooms and cover with tin foil when you make your dressing.

    5. To prepare the dressing, take 50% shallots and sweat in 20% of the butter using a thick bottom pan until they turn clear. Then add 50% of the garlic and sweat it for 45 seconds.

    6. Add wine and reduce until almost dry.

    7. Add chicken stock and reduce until it is thick. Now add the lemon juice and vinegar. Bring to a simmer. Take off the heat and add 50% of the parmesan and a touch of ice cold butter and whisk it into the dressing.

    8. Season according to taste.

    9. To serve

      Slice steak into strips and fan out the strips out on the centre of a beautiful plate. Top it off with the mushrooms. Spoon the dressing over the top of the mushrooms. Grate some of the cheese on top and serve with pommery or Dijon mustard.


      Recipe provided by Chef Aaron Foster, The Westin Singapore

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