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Chargrilled Rib Eye Steak With A Mushroom, Thyme And Tale Recipe

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0 votes | 1247 views
Servings: 1

Ingredients

Cost per recipe $2.31 view details
  • 2 x 10 ounce rib eye steak
  • 300 gm Rocket salad
  • 6 x Red chillies
  • 2 x Egg yolks
  • 400 ml Lowfat milk
  • 5 x Field mushrooms
  • 1 x Clove garlic
  • 2 x Shallots Salt and pepper extra virgin olive oil
  • 4 ounce Taleggio cheese
  • 4 slc White bread

Directions

  1. Season the rib eye steak, sprinkle with oil and place on the chargrill for about 8 min till medium rare. Place the rocket and sliced chillies into the pre heated deep fat fryer for about 30 seconds till translucent/soft. Remove, sprinkle with salt, and serve next to the steak.
  2. Bread pudding; peel and chop the garlic and shallots. Slice the mushrooms. Place a little oil in a pan and add in the garlic and onion.
  3. Cook for 1 minute and add in the mushrooms and a little fresh thyme.
  4. Cook for a further 2 min, remove from the heat and season.
  5. Hot the lowfat milk in a pan. Whisk the egg yolks gently in a bowl and add in the lowfat milk slowly, season. Place 2 triangles of bread (crusts removed)
  6. in a small oven proof dish. Place the mushroom mix on top and add in 2 more triangles of bread. Cover carefully with the egg and lowfat milk mix, leave to stand for 2 min, sprinkle with a little more fresh thyme then place in a pre heated oven, 425F, for 8 min.
  7. Remove from the oven, place sliced taleggio cheese on the top and a little extra virgin olive oil and grill till slightly brown on top to heat the cheese.
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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 602g
Calories 462  
Calories from Fat 66 14%
Total Fat 7.6g 10%
Saturated Fat 3.36g 13%
Trans Fat 0.0g  
Cholesterol 21mg 7%
Sodium 867mg 36%
Potassium 1007mg 29%
Total Carbs 74.92g 20%
Dietary Fiber 3.3g 11%
Sugars 27.23g 18%
Protein 24.41g 39%

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