Ribeye/ Goat Cheese Polenta/ Fire Roasted Vegetable Medley/red Wine Portabella Mushroom Demi Recipe
A delicious dinner special featuring ribeye with goat cheese polenta, fire roasted vegetables, and a red wine portabella mushroom demi.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Fire Roasted Vegetable Medley
Preheat the oven to 425°F (220°C). Chop the vegetables into uniform pieces and toss with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 20-25 minutes, or until tender and slightly charred.
- 2
Cook the Polenta
In a pot, bring 4 cups of water to a boil. Gradually whisk in the polenta, reduce heat to low and cook, stirring frequently, until thickened (about 15 minutes). Stir in goat cheese until melted and creamy. Season with salt and pepper to taste.
- 3
- 4
Cook the Ribeye Steak
Season the ribeye steaks with salt and black pepper. Heat a skillet over high heat and add the remaining tablespoon of olive oil. Sear the steaks for about 4-5 minutes on each side for medium-rare, or until desired doneness. Let rest for a few minutes.
- 5
Serve
On each plate, place a serving of goat cheese polenta, top with a ribeye steak, spoon over the mushroom demi, and arrange the fire roasted vegetable medley on the side.
