Prime Ribeye and a White Wine Mushroom Miso Cream Pasta I made to pair it.
Normally food doesn’t do this to me but this had me almost in tears 🥹 I was just smiling after every bite. I couldn’t get over how good it was. I felt a little sad when I finished it all.
A tender juicy seared prime ribeye on a cast iron pan on top of some fettuccine with a creamy miso and white wine mushroom sauce.
Every bite was a silky, smooth, rich umami bomb. I really wish someone else could have tried it 🥲
by 1mz99
2 Comments
I started off searing the steak on cast iron pan then butter basting it with some garlic cloves.
Removing the excess oil but leaving the fond I seared some shitake and baby bella mushrooms with a high temp oil till brown, then deglazed them with a splash of white wine and let it evaporate and added some salt pepper then seperated them in a bowl.
On the same pan I added some olive oil then added some minced shallots & garlic to brown them, then added some crushed peppper flakes on the oil along with the aromatics to infuse in the oil.
After they got a nice color, I added a couple of tbsp of this miso compound butter I had made earlier and let it fry with the aromatics till it browned up a bit. Added some white wine (unoaked chardonnay) to deglazed the pan, heavy cream and grated some Parmigiano Regiano. Added the browned mushrooms and let it reduce till it had a perfect consistency, added some salt and pepper for taste.
Boiled some fresh fettuccine pasta, added a tiny bit of pasta water to the sauce before adding the noodles to the sauce.
Enjoy! 🙂
Very interesting combination