Pan-Seared Ribeye Steak, Mushroom Sauce and Roasted Asparagus

Ingredients

• 1 lb Cremini Mushrooms (sliced about 1/4-inch thick)
• 2 tbsp Unsalted Butter
• 1 tbsp Olive Oil
• 2 pcs Shallots (small, finely chopped)
• 3 cloves Garlic (minced)
• 1 tbsp All-Purpose Flour
• 1 cup Beef Broth (low-sodium)
• 0.75 cup Heavy Cream
• 1 tsp Worcestershire Sauce
• 1 tsp Fresh Thyme (leaves only)
• 0.75 tsp Salt (or to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 2 tbsp Fresh Parsley (chopped, for garnish)

Instructions

1. 1

   Brown the Mushrooms

   • Heat butter and olive oil in a large skillet over medium-high heat until the butter is melted and foaming.
   • Add the sliced mushrooms in a single, even layer. To ensure they brown properly, do not overcrowd the pan; cook in two batches if necessary.
   • Cook the mushrooms without stirring for 3-5 minutes, until the bottoms are deeply golden brown.
   • Stir and continue to cook for another 5-7 minutes, until all the released moisture has evaporated and the mushrooms are well-browned all over.
   • Remove the browned mushrooms from the skillet and set them aside in a bowl.
2. 2

   Sauté the Aromatics

   • Reduce the heat to medium. Add the finely chopped shallots to the same skillet, adding another teaspoon of oil if the pan is too dry.
   • Sauté for 2-3 minutes until the shallots have softened and become translucent.
   • Add the minced garlic and fresh thyme leaves, and cook for 1 minute more until fragrant, stirring constantly to prevent burning.
3. 3

   Create the Roux and Deglaze

Ingredients

• 450 g asparagus (About 1 bunch, tough ends trimmed)
• 2 tbsp olive oil
• 0.5 tsp salt (Or to taste)
• 0.25 tsp black pepper (Freshly ground is best)
• 0.5 tsp garlic powder
• 1 pcs lemon (Cut into wedges, for serving)

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Prepare the asparagus by washing the spears and patting them completely dry with a paper towel. To remove the tough ends, hold a spear with both hands and bend it until it naturally snaps. Use this first spear as a guide to chop the ends off the rest of the bunch.

2. 2

   On a large, rimmed baking sheet, place the trimmed asparagus. Drizzle with olive oil, then sprinkle evenly with salt, black pepper, and garlic powder. Use your hands to toss the spears gently, ensuring each one is lightly coated.

3. 3

   Arrange the seasoned asparagus in a single, even layer on the baking sheet, making sure not to overcrowd the pan. This helps them roast rather than steam.

4. 4

   Roast for 10-12 minutes. The exact time will depend on the thickness of your spears. They are done when they are tender-crisp and the tips are slightly browned and crispy. You can test for doneness by piercing a spear with a fork.

5. 5

   Remove the baking sheet from the oven. Transfer the roasted asparagus to a serving platter and serve immediately with fresh lemon wedges on the side for squeezing over the top.