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Rib Eye fillet with mushroom sauce and Parisian baked potatoes

Prep-time Bake-time
10 min 70 min
8 people


For the meat
  • 2-2.50 kg Rib Eye whole
  • 2 tbsp Chorio Extra Virgin Olive Oil
  • 3 tbsp Epic Herb & Spice Blend
  • 1 jar of Black Truffle Mustard
  • 2 tsp Maldon sea salt
  • 1 tsp Maldon pepper
For the potatoes
  • 1 packet of Parisian potatoes
  • 1 tbsp Lurpak unsalted butter
  • 1 tsp Epic Honey Spices
  • 1 glass of water
  • 1 glass of sunflower oil*
For the vegetables
  • 1 packet of Ardo broccoli mix
  • 2 tbsp Chorio Extra Virgin Olive Oil
  • 2 tsp Maldon sea salt
  • 1 tsp Maldon pepper
  • 1 tbsp Chorio Extra Virgin Olive Oil
  • 1 tsp Lurpak Unsalted Butter
For the mushroom sauce
  • 2 tbsp Ardo shallots
  • 1 packet of Ardo Porcini mushrooms
  • 1 tbsp Dijon mustard
  • 1/3 glass of brandy *
  • ½ glass of white wine
  • 2 glasses of beef Juice
  • 200ml of Arla cream 36%
  • 2 tsp Maldon sea salt
  • 1 tsp Maldon pepper


1. Put the fillet in a baking tray with rack and leave it in the fridge uncovered for a day

2. The next day, season the outside of the fillet with salt and pepper. Add the olive oil to a large frying pan and fry the rib rye fillet on high heat on all sides until it turns golden

3. Remove from the pan and brush with the mustard, sprinkle with the herb mixture and place on a baking tray with baking paper

4. Preheat oven to 180°C and bake the fillet for about 1 hour (it is recommended to use a thermometer with a needle to check that the temperature reaches 55-60° inside the fillet). Remove it from the oven and let it rest for 10 minutes.

5. At the same time put all the ingredients for the potatoes in a baking tray and mix. Βake in a preheated oven at 180°C for 1 hour and 30 minutes

6. Add beef stock and cook 7-10 minutes

7. For the sauce, place a pot over high heat and add the olive oil, the butter and when the butter melts, add the shallot and sauté for 2 minutes

8.Add the mushrooms and stir. Cook for 5 minutes and add the mustard. Stir well and deglaze with the brandy. When the alcohol has evaporated add the wine and continue cooking until it reduces and half the liquid is left in the pot

9. Then add the beef stock and season with salt and pepper carefully. Continue cooking until the sauce starts to thicken. Finally, add the fresh cream and cook for another 5 minutes, adjusting the flavor with salt if needed.

10.Add the frozen vegetables to boiling water and bring to a boil again. Drain and add the salt, pepper and olive oil and serve.

11. After leaving the rib eye fillet for 10 minutes, slice it and serve it with the sauce, potatoes and vegetables.


Kali Orexi!

*This product is not available at Foodhaus