Creole Ribeye smothered with Onions and Mushrooms

It’s Fat Tuesday and time to cook some Cajun or Creole food, but why be conventional? Let’s sous vide a terrific piece of Montana beef (ribeye in this recipe) and finish it with a recipe from Emeril Lagasse's “New New Orleans” cookbook. This easy one-skillet dish will delight anyone who’s tired of eating “fancy,” yet who must have good food.

INGREDIENTS
• 1 large boneless ribeye steak
• Kosher salt
• Black pepper
• 2 TBSP Dirty Dozen Creole-style seasoning (see below)
• 2 cups assorted fresh mushrooms, sliced
• 1/2 cup onions, chopped
• 1/2 cup green onions, chopped
• 4 TBSP unsalted butter, cut up

Full recipe at https://www.thetasteofmontana.com/recipes/creole-ribeye

#recipe #ribeye #creole

Видео Creole Ribeye smothered with Onions and Mushrooms канала The Taste of Montana