Seared Rib-Eye Steaks With A Chasseur Sauce, And Steamed Seasonal Veggies With Fresh Herbs

Ingredients:

• 4- 8oz. Rib-eye steaks
• sea salt
• fresh cracked pepper
• 2 tbsp grape seed oil
• 1 lemon, juiced
• 1 cup button mushrooms, sliced
• 200 ml. Heavy cream
• 200 ml demi- glace sauce
• 2 shallots, minced
• 1 tbsp. Fresh thyme, chopped
• 1 tbsp. Fresh basil, chopped
• 1 tbsp. Italian parsley, chopped
• 1 tbsp. Fresh mint, chopped
• 50 ml white wine
• Chefs pick of seasonal veggies/ 1 tbsp. Butter, herbs, water, seasoning

Directions:

1. Prepare and blanch vegetables for four people; place each veg. variety in boiling, salted, water until al dente, shock with ice water, drain and put aside.
2. Prepare the chasseur sauce; in a sauce pan, add 1 tbsp. Grapeseed oil, heat, add shallots, season, and saute for 1 minute. Add wine and reduce for 2 minutes. Add cream, season and reduce for 4 minutes. Add demi- glace and simmer on low. When ready to serve add fresh thyme.
3. Meanwhile place veggies in a skillet, season, add butter, enough water to cover the bottom of the skillet. When the steaks are almost ready cover the skillet, place heat on high and steam the veggies. Just before they are done add fresh herbs (parsley, mint, and basil).
4. In another skillet add grapeseed oil, heat, season both sides of the steaks, and cook the steaks to desired temp.
5. Ladle chasseur sauce over the steaks and serve with seasonal veggies