Rib Eye Medallion is a simple yet hearty dish of pan seared small sections of rib eye served in copious amount of creamy gravy together with sliced button mushrooms and wilted spinach.
- 700 g end bits Scotch Fillet or Tenderloin, cut 1-inch thick
- 4 cloves garlic, pounded
- 4 pcs thyme sprigs
- ghee or rendered beef fat
- 4 tbsp butter
- freshly ground black pepper
- Prepare your gravy first. In a saucepan add 2 tbsp butter melt in medium heat then cook the brown mushrooms. Remove from pan then set it aside.
- Using the same pan add the remaining butter then once it melts sauté garlic and shallots.
- Add the flour then mix until it forms into a roux. Gently pour the beef stock while mixing. Mix well to achieve a consistent texture.
- Add the cream, Worcestershire sauce and mushrooms, bring to a slow boil then simmer for 5 minutes.
- Season with salt and freshly ground black pepper. Remove from heat then set it aside.
Prepare your steak, season room temperature steak with salt and freshly ground black pepper. Heat a large cast-iron skillet over medium high heat. Add a small amount of ghee or rendered beef fat, just enough to coat the pan. When it starts to smoke, lay the steaks into the pan in batched to retain skillet heat. Cook for 2 minutes on each side in high heat.
- Reduce heat to medium low then add a tbsp of butter, a sprig of thyme and a garlic clove per steak in the skillet. Let the butter foam then baste the steak with it. Continuously baste and cook for 1 minute on each side or until done to your liking.
- Discard thyme and garlic then transfer steaks to the pan with gravy, add the spinach then place pan stove top in medium heat, give it a mix, let it simmer until spinach is wilted.
- Turn heat off then then serve.