Pan-seared ribeye steak

Ingredients

Steak and butter 
1/2 lb. unsalted butter, cubed and softened
2 shallots, peeled and chopped
Handful of fresh thyme, picked and chopped (woody stems removed)
8 ribeye steaks, cut 2 to 3 inches thick 
Kosher salt and freshly ground black pepper, to taste

Strudel
1 package puff pastry
4 tbsp. unsalted butter, softened
2 tbsp. extra light olive oil
2 sweet onions, thinly sliced 
2 lb. wild mushroom mix (oyster, trumpet, maitake, velvet pioppini, chanterelle, morel)
Kosher salt and freshly ground black pepper, to taste
1 cup breadcrumbs
Handful of snipped herbs (chervil, thyme, chive, flat Italian parsley)
1 large egg mixed with 1 tbsp. water

Instructions

Combine butter, shallots and thyme in a food processor until smooth. Set aside at room temperature. Preheat oven to 400 degrees. Set steaks out to remove chill. Season generously with salt and pepper. Set a cast iron pan over medium-high heat for 3 or 4 minutes. Sear steaks for 3 minutes on each side until a golden-brown crust forms. Remove from heat and place in oven. When desired temperature is reached (medium rare about 5 minutes), remove from oven and place on cutting board. Top generously with shallot-thyme butter, tent with foil and let rest 5 minutes. Slice and serve.

Meanwhile, unwrap puff pastry from package, unfold and place on sprayed parchment paper-lined sheet pan to defrost. In a large stainless steel or cast iron sauté pan, melt 1 tbsp. butter and 1 tbsp. olive oil over low heat. Add onions and toss to coat. Let cook slowly for 40 minutes to 1 hour to caramelize. Drain liquid and remove onions from pan. Set aside. Set pan back on stove over medium-high heat. Chop mushrooms and toss lightly with remaining 1 tbsp. olive oil, salt and pepper. Cook quickly in batches, not crowding, until mushrooms are well browned and slightly crispy. Remove from heat to cool.

Drain any excess liquid. Combine mushrooms, onions, breadcrumbs, snipped herbs and remaining 3 tbsp. butter. Season to taste. Place filling on center of puff pastry and carefully roll to seal. Place seam side down on baking sheet. Brush with egg wash. Cut several slits along top to vent. Place in 400-degree oven for 25 to 30 minutes or until golden brown and puffed. Let cool on rack. Slice into 2- to 3-inch pieces with serrated bread knife and serve.

Serves 8

Photo: © 2023 Karen Pavone