BRIE TOPPED RIB EYE STEAK
8th July 2020
FAT: 49.98g PRO: 34.17g CHO: 5.86g Kcals: 610
Ingredients
- 109g Rib eye beef steak
- 25g Brie
- 22g Butter
- 40g Chestnut mushrooms - MORRISONS
- 50g Tomatoes
- 25g Cucumber
- 25g Spring onions
- 35g Salad of spinach, rocket & red chard – MORRISONS prepared
- 18g New potatoes – in skins boiled in unsalted water
- You will also need a little GIA garlic paste, seasoning and olive oil to drizzle.
Instructions
- Prepare a mixed salad with the salad leaves, tomatoes, cucumber and spring onion.
- Remove the rind from the brie and then weigh it.
- Flatten the steak a little to increase the size!
- Melt ½ the butter in a frying pan.
- Flash fry the steak on both sides (3 minutes should be enough).
- Put the brie on top of the steak, pop under a hot grill to melt.
- Place the steak on a warm plate and cover with foil.
- Add the remaining butter to a pan with a little Gia garlic paste, black pepper, sliced mushrooms and potato.
- Fry for a few minutes, serve with the steak and salad drizzled with a little olive oil & seasoning.
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CLICK HERE FOR DISCOUNTS.