Ribeye Steak With A Portabellini Mushroom Sauce And Homemade Chips

Substitute ribeye with rump or sirloin steak.

Cooking guideline based on 3cm thick steak.

Rare: 4 minutes on each side.

Med-rare: 5 minutes on each side.

Medium: 6 minutes on each side (recommended).

Well-done: Not recommended.



    1. Pre-heat the oven and a non-stick baking tray to 215°C/420°F.
    2. Cut the unpeeled potatoes into 1cm thick chips and put them in a bowl.
    3. Drizzle enough olive oil on the chips to coat them evenly and generously sprinkle with coarse salt.
    4. Bake on the preheated tray for 20 to 25 minutes, turning them once, until golden and crispy on the outside.
    5. For the mushroom sauce, heat the butter in a small saucepan over a medium-high heat and sauté the onion until soft and translucent.
    6. Reduce the heat to medium. Add the mushrooms, garlic, mustard powder and thyme sprigs and simmer for about 5 minutes until the mushrooms are reduced but still plump.
    7. While the mushrooms are cooking, rub the ribeye steaks generously with olive oil and salt. Heat a pan until smoking hot and cook the steaks to your preference (see cooking guideline above).
    8. Stir the cream into the mushroom sauce, turn the heat down to low and let simmer until thickened, about 5 minutes. Remove the thyme sprigs and season with salt and pepper to taste.
    9. Leave the ribeye to rest for half its cooking time before plating it alongside a stack of crispy oven chips and topping it with the creamy portabellini sauce.
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