Seared Rib Eye Steak with a Chasseur Sauce, steamed Asparagus, and sweet yam mash

Ingredients

4- 8 oz. rib eye steaks
200 g. mushrooms, sliced
200 ml demi-glace sauce
200 ml. whipping cream
1 bunch asparagus
1 tbsp. x 2 butter
¼ cup water
2 tbsp. x 2 extra virgin olive oil
2 shallots, minced
1 tbsp. fresh thyme, chopped
4 large yams
sea salt/ fresh cracked pepper
Pinch nutmeg
1 lemon, juiced

Method

• Preheat oven to 375º. Place yams onto a baking sheet and into the oven. Cook until fork tender.
• Meanwhile prepare the chasseur sauce: heat a sauce pan, add 2 tbsp. extra virgin olive oil. Add shallots, season, and sauté for 1 minute. Add mushrooms, season, and sauté for 2-3 minutes. Add whipping cream, season, and reduce for 5 minutes on a light roll. Add demi- glace, and keep on a low simmer.
• Place asparagus, water, lemon juice, butter, and seasoning in a pan. Cover and turn on to steam for 4 minutes before ready to serve meal.
• Heat another skillet on medium- high heat. Season both sides of the steaks. Add extra virgin olive oil. Add steaks and cook each side for 4-5 minutes or until desired temperature.
• Meanwhile remove the skin from the yams, place in a bowl. Mash yams, season, add 1 tbsp. butter, and nutmeg. Blend.
• Place a scoop of sweet yam mixture onto 4 plates. Place a steak over sweet yam mixture (x 4). Top with sauce.
• Place steamed asparagus onto each plate and serve.
  
  Serves 4
  
  Recipes created by Executive Chef Frank Abbinante