Always Fresh Extra Virgin Olive Oil, as required
500g Swiss button mushrooms, finely sliced
30g En Placé Crushed Garlic
50g En Placé Umami Paste
50g drained Garden Supreme Green Peppercorns
10 rib eye steaks
sea salt and freshly ground black pepper, to taste
100g butter, cubed
50g fresh thyme sprigs, for garnish
mash or vegetables, for serving
Heat 100ml Always Fresh Olive Oil in a pan and sauté mushrooms and En Placé Crushed Garlic until softened.
Add En Placé Umami Paste, water and Garden Supreme Peppercorns and simmer until slightly reduced. Set aside.
Brush each steak with olive oil, season with salt and pepper and chargrill until done to your liking. Rest for 5 minutes.
Heat approx. 60g Swiss Mushroom & Green Peppercorn Sauce, remove from heat and stir in 10g butter until melted.
Serve steaks with sauce and mash or vegetables, garnished with thyme.