Close this search box.

Rib-eye Steak with Mushroom sauce

Serves : 2


  • 1 rib-eye steak (700g)
  • 250g button mushrooms, thinly sliced
  • 1 small bunch of fresh thyme, stripped of stalks and chopped
  • 3 tbsp butter
  • 2 large garlic cloves, minced
  • ½ cup chicken stock
  • 1 cup double cream
  • Salt and pepper to taste

This rich and creamy mushroom sauce paired with a succulent rib-eye steak makes the perfect dinner for two. Pair with a good red wine.


  1. Remove the steak from the fridge 30 minutes before cooking, salt and allow it to come to room temperature.
  2. Preheat oven to 180°C
  3. Place a large oven-safe frying pan over high heat until very hot but not smoking.
  4. Coat the steak in 1 tbsp of olive oil and salt and pepper and add to the pan. Cook for 7 minutes, turning continuously so that the meat browns and doesn’t burn.
  5. Finish in the oven for 15-20 minutes for medium rare.
  6. Meanwhile, thinly slice the mushrooms
  7. Heat a pan on medium heat. Add the butter, mushrooms, garlic and thyme. Sauté for 3-4 minutes until the mushrooms are browned.
  8. Remove from the heat and add the cream.
  9. Once the steak is ready, remove from the pan and rest well. Deglaze the pan with the chicken stock and add to the creamy mushroom sauce.
  10. Slice the steak against the grain and spoon over the mushroom sauce. Serve with boiled new potatoes and a garden salad.

Our 12+ Policy

Knepp Wildland Safaris and campsite are all about the quiet and patient observation of nature.

Some of the species we are likely to encounter are shy or can be frightened by loud noises or sudden movements. Our campsite with open-air fire-pits, wood-burning stoves and an on-site pond is unsuitable for small children.

For this reason, our safaris, holiday cottages and campsite are suitable only for children of 12 and over.

Subscribe To Our Newsletter

* indicates required
/ ( mm / dd )