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Recipes

Category

DRY-AGED RIBEYE STEAK
WITH MUSHROOMS AND CAMEMBERT

Ingredients :

  • Serves 4 people and 10-12 baguette slices
  • 1 large Dry-Aged Ribeye Steak – 450 grams
  • 150 grams of mushrooms
  • 100 grams of camembert
  • 1 baguette bread from the baker
  • Oil
  • Pepper
  • Fleur de Sel

Preperation :

  1. Slice the baguette bread.
  2. toaste the slices in the oven.
  3. Cut the Camembert into thin slices.
  4. Clean the mushrooms, cut into slices.
  5. Halve the slices, chop them a little roughly.
  6. Heat a pan with oil.
  7. Remove the Ribeye Steak from the fridge – one hour before!
  8. Stir fry the dry aged steak medium or rare.
  9. Cut the steak into very thin slices immediately.
  10. Fry steak strips with the mushrooms for 3 minutes.
  11. Place oven on top heat or grill.
  12. Cover the baguette bread with the steak strips / mushrooms.
  13. Give some Camembert over the loaves.
  14. Bake briefly in a hot oven.
  15. Season with pepper and salt and enjoy hot.

Contact

Address

CUISINE CRAFT CO.,LTD
188/6 Supalai Premiere Ratchthewi Building, Petchburi Road, Thanon Petchburi, Ratchthewi, Bangkok 10400

Phone

(+66) 093 583 8266

(+66) 02 050 7778
Email

hello@cuisinecraft.co.th

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