Beef rib eye with chanterelle mushrooms and beef fat Béarnaise from Homegrown: Cooking from My New England Roots (page 181) by Matt Jennings

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mharriman on March 14, 2021

    For the amount of time, prep, and multiple, some very involved, hands-on cooking steps, I wouldn’t make this again. I specially ordered doenjang so I could follow the marinating directions, and the paste did indeed tenderize my steaks, but I’ve had other ribeye without this step that were just as tender. For me, cooking the beef fat for later use, then preparing two temperatures of butter, then making sure my butter and canola oil were foaming before adding the mushrooms (I used oyster), then monitoring and stirring them, while also concentrating on making a béarnaise sauce (!!), a sauce that needs 100% attention, and then pan cooking the steaks, which needed to be rinsed and patted dry beforehand, was way too many steps and parts, and in the end, one of the more exasperating recipes I’ve ever made. All that said, the steaks were tasty but the béarnaise sauce curdled while sitting at the back of the stove.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.