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Tuscan Steakhouse Prime Rib with Grilled Mushroom Salad

Mushrom80

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INGREDIENTS

24 oz. cowboy cut prime rib, bone attached
3 portabella mushroom caps
6 white mushrooms
2 oz. extra virgin olive oil
2 fresh rosemary sprigs, chopped, divided
3/4 oz. aged red wine vinegar
1/2 oz. water
Salt, to taste
Cracked pepper, to taste
1 cup mashed potatoes
3/4 oz. fresh horseradish, grated

INSTRUCTIONS

  1. 1
    Grill steak until desired temperature. Keep warm.
  2. 2
    Meanwhile, for mushroom salad, grill mushrooms over medium high heat until soft. Place in bowl. Add olive oil, chopped rosemary, vinegar and water; season with salt and pepper. Reserve.
  3. 3
    To plate, place mashed potatoes in center of serving plate; top with grated horseradish. Remove beef from bone and slice. Arrange around potatoes. Garnish with bone and rosemary sprig.
  4. 4
    Top beef with mushroom salad, placing portabellas in middle and whites scattered around plate.

notes

Recipe by: Dewey Losasso, Executive Chef, Tuscan Steakhouse, Miami, FL

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cuisines European, Italian
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