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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.
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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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