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Ribeye Steak Dinner with Mushroom Ravioli, Asparagus and Wedge Salad
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Ribeye Steak Dinner with Mushroom Ravioli, Asparagus and Wedge Salad

1 hPour 2Nutri-Score D€€€
par @oldscoolkevmo19 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

2 personnes
  • ribeye steak (brought to room temperature)Viandes600 g
  • asparagus (woody ends trimmed)Fruits et légumes300 g
  • iceberg lettuce (cut into wedges)Fruits et légumes1 morceau
  • grape tomatoes (halved)Fruits et légumes150 g
  • bacon (diced)Viandes100 g
  • mushroom ravioli (fresh)Produits frais250 g
  • mushrooms (sliced)Fruits et légumes250 g
  • mayonnaiseÉpicerie120 g
  • sour creamProduits laitiers60 g
  • buttermilkProduits laitiers60 ml
  • garlic powderÉpices3 g
  • onion powderÉpices3 g
  • saltÉpices8 g
  • black pepper (ground)Épices4 g
  • dried lime powderÉpices3 g
  • garlic pureeFruits et légumes15 g
  • dried parsleyÉpices2 g
  • fresh dill (chopped)Fruits et légumes5 g
  • garlic (minced)Fruits et légumes3 morceaux
  • butterProduits laitiers60 g
  • olive oilÉpicerie20 ml
  • white wineBoissons80 ml
  • heavy creamProduits laitiers150 ml
  • thyme (sprigs)Fruits et légumes3 morceaux
  • rosemary (sprigs)Fruits et légumes2 morceaux
  • parmesan (grated)Produits laitiers50 g

par portion

Nutrition

1 395kcal

Glucides
48 g
Protéines
65 g
Lipides
105 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle
  • Sauteuse
  • Casserole
  • Saladier
  • Fouet
  • Pince de cuisine
  • Thermomètre de cuisine

pas à pas

Préparation

  1. Prep the ingredients

    • Take the ribeye out of the fridge and let it come to room temperature.
    • Trim the fibrous bottoms off the asparagus.
    • Halve the grape tomatoes and slice the mushrooms.
    Étape 1

  2. Make the ranch dressing

    • Whisk the mayonnaise, sour cream and buttermilk in a bowl.
    • Season with garlic powder, onion powder, salt, black pepper and dried lime powder.
    • Stir in the garlic puree, dried parsley and chopped fresh dill, then set aside so the flavors meld.
    Étape 2

  3. Crisp the bacon

    • Brown the diced bacon in a pan until crisp.
    • Set aside for the salad.
    Étape 3

  4. Season the steak

    • Season the ribeye generously on both sides with kosher salt and black pepper.
    Étape 4

  5. Sear the steak and mushrooms

    • Sear the steak in a hot pan, then flip it.
    • Add the sliced mushrooms to the pan and toss them.
    • Add minced garlic to the mushrooms and season with salt and pepper.
    Étape 5

  6. Cook the asparagus

    • Sauté the asparagus in butter and olive oil.
    • Season with salt and pepper and toss until just tender.
    Étape 6

  7. Boil the ravioli

    • Cook the mushroom ravioli in boiling salted water until ready.
    Étape 7

  8. Make the mushroom cream sauce

    • Deglaze the mushrooms with white wine and let it reduce.
    • Pour in the heavy cream and stir in grated parmesan until the sauce thickens.
    • Toss the drained ravioli in the sauce.
    Étape 8

  9. Butter-baste the steak

    • Add a pat of butter, garlic, thyme and rosemary to the steak pan.
    • Baste the ribeye repeatedly with the foaming butter.
    • Let the steak rest before slicing.
    Étape 9

  10. Build the wedge salad

    • Layer iceberg lettuce, ranch dressing, bacon and tomatoes in a bowl.
    • Repeat the layers, finishing with more dressing, bacon, tomatoes and grated parmesan.
    Étape 10

  11. Slice and plate

    • Slice the rested steak.
    • Plate the mushroom ravioli with extra sauce, then add the steak and asparagus.
    • Serve with the wedge salad.
    Étape 11
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