Dry-aged Ribeye Steak with Mushrooms and Camembert
The dry rib-eye steak with mushrooms and Camembert is a fine snack, but it’s also great for larger events as it’s easy to prepare. The baking with cheese is very fast and once the cheese has melted, the snack can be served hot.
Crispy baguettes from the bakery meet the best matured meat of the Dry Ager, along with aromatic mushrooms and creamy Camembert.
Serves 4 people
Ingredients:
1 large Dry-Aged Ribeye Steak – 450 grams
150 grams of mushrooms
100 grams of Camembert
1 baguette bread fresh from the bakery
Good quality olive oil
Pepper
Fleur de Sel
Preparation:
Remove the Rib-eye Steak from the fridge one hour prior
Slice the baguette bread.
Toast the slices in the oven.
Carefully cut the Camembert into thin slices.
Clean the mushrooms and cut into slices.
Halve the slices, chop them a little roughly.
In a pan, heat olive oil.
Stir fry the dry-aged steak to your liking.
Once the steak has been cooked, cut the steak into very thin slices.
Fry steak strips with the mushrooms for 3 minutes.
Place oven on high heat or grill.
Cover the baguette bread with the steak strips / mushrooms.
