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Herb and Mustard Rubbed Ribeye with Green Bean and Mushroom Casserole

Herb and Mustard Rubbed Ribeye with Green Bean and Mushroom Casserole

green bean 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.
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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