Herb and Mustard Rubbed Ribeye with Green Bean and Mushroom Casserole

Herb and mustard Rubbed Ribeye with Green Bean and Mushroom Casserole

Ribeye & green bean casserole together for classic elegance, courtesy of Chef Michael Welch.

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Course Dinner

Cuisine American

Ingredients

  

Steak

• 1 ea ribeye preferably 12-16 oz
• 2 T Dijon mustard
• 1 T chopped thyme & Rosemary

Casserole

• 1/2 pound green beans cleaned
• 1/2 white onion julienned
• 1 T chopped garlic
• 1 T chopped rosemary & thyme
• 1/2 pound mushrooms cut into quarters
• 1/2 cup Parmesan
• 1 cup cream
• 1/2 cup breadcrumbs

Instructions

 

Steak

• Bring ribeye to room temperature. Season both sides with salt and pepper.
• Sear both sides on medium high heat for 3 minutes each side. The steak should still be rare.
• Rub one side with mustard and sprinkle with herbs. Roast in oven at 350° until it reaches desired doneness. Let rest 10 minutes before slicing.

Casserole

• In a sauté pan on medium high heat, ad in 2 T olive oil, the green beans, and onions. Sauté until veggies are starting to gain color.
• Add in garlic & mushrooms and saute for 1 more minute. Add cream, herbs, and half of the Parmesan.
• Turn heat to low and simmer for 5 minutes until sauce has thickened.
• Top with remaining Parmesan and bake at 350° until breadcrumbs are toasted, about 5 minutes.

Keyword green beans, mushrooms

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Tags: green beans, mushrooms