A luxurious, flavor-packed dish that combines the juiciness of ribeye steak with a rich mushroom cream sauce and the fresh crunch of blanched asparagus. Perfect for a special dinner or to treat yourself any day of the week.

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📝 Ingredients:

• 🥩 Ribeye steak – 2 pieces (approximately 250 g each), ideally at room temperature

• 🍄 Fresh mushrooms – 200 g, thinly sliced (button or cremini work well)

• 🥛 Heavy cream – 200 ml (preferably full-fat for a richer taste)

• 🧄 Garlic – 2 cloves, finely minced

• 🌿 Asparagus – 250 g, washed and woody ends trimmed

• 🛢️ Olive oil – 2 tablespoons

• 🧂 Salt – to taste

• 🧂 Black pepper – to taste

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👩‍🍳 Instructions:

1. Blanch the asparagus:
Bring a pot of salted water to a boil. Add the asparagus and blanch for 2–3 minutes until they’re bright green and just tender but still crisp. Immediately transfer them to a bowl of ice water to stop the cooking and preserve color and texture. Drain and set aside.

2. Sear the ribeye steaks:
Season both sides of each ribeye steak generously with salt and freshly ground black pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the steaks in the pan. Cook for 4–5 minutes per side for medium doneness, or adjust according to your preferred level. Once cooked, remove the steaks from the pan and let them rest on a plate, tented with foil, for about 5 minutes to retain their juices.

3. Prepare the creamy mushroom sauce:
Using the same skillet (do not clean it, as the meat drippings add flavor), add a bit more olive oil if needed. Sauté the minced garlic for about 1 minute over medium heat until fragrant, being careful not to burn it. Add the sliced mushrooms and cook for 5–7 minutes, stirring occasionally, until they are golden brown and have released their moisture.

4. Add the cream:
Lower the heat to medium-low and slowly pour in the heavy cream. Stir to combine with the mushrooms, scraping up any browned bits from the bottom of the pan. Simmer gently for 3–4 minutes, or until the sauce thickens slightly. Taste and adjust seasoning with additional salt and pepper if necessary.

5. Plate the dish:
Place each ribeye steak on a serving plate. Spoon a generous amount of the creamy mushroom sauce over the top of each steak. Neatly arrange the blanched asparagus on the side of the plate.

6. Garnish and serve:
For a touch of color and freshness, you can garnish with freshly chopped parsley or a sprinkle of grated Parmesan if desired. Serve hot and enjoy every bite of this comforting, elegant meal.

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💡 Additional Tips:

• Cheese boost: Stir in a tablespoon of grated Parmesan cheese to the sauce just before serving for an extra depth of flavor.

• Side suggestions: This dish pairs beautifully with mashed potatoes, buttery rice, or a warm baguette to soak up the sauce.

• Steak temperature guide: Use a meat thermometer if needed — 135°F (57°C) for medium-rare, 145°F (63°C) for medium.

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📸 To help you visualize this recipe, an AI-generated image provides a realistic representation of the final dish, showcasing the creamy sauce, perfectly cooked steak, and fresh asparagus.