Submitted by: Laura Mar
Servings: Serves 2
Ingredients: 2 cups cremini mushrooms, sliced
1 cup chanterelle mushrooms, torn into pieces
10 strips bacon, sliced crosswise in 1/2 inch pieces
1/2 white onion, sliced
2 cloves garlic, minced
1/4 tsp fresh thyme, finely chopped
1/2 cup low sodium beef stock (or chicken stock)
2 tbsp balsamic vinegar
s+p to taste
2 rib eye steaks, grilled, broiled or pan fried
kale, steamed
cherry tomatoes, roasted
2 eggs, sunny side up
Instructions:
1. In a medium size pan, fry bacon until crispy. Transfer bacon to a side plate and reserve bacon fat. Sample bacon, obviously for quality control purposes.
2. Add back 3 tbsp of bacon fat, saute onions until caramelized on medium high heat. Add mushrooms, garlic and thyme and cook until soft.
3. Add beef stock and balsamic vinegar, turn heat on high and reduce down until sauce becomes thick. Add bacon back in, season with salt and pepper.
4. Place kale and tomatoes on plate, add steak, mushroom ragout and a sunny side up egg because we all know everything tastes better with an egg on top.
Notes: Rib eye has to be one of my favorite cuts of beef and chanterelle mushrooms are in season so take advantage!
(From Crossfit Vancouver)
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