Prime rib with mushrooms, arugula and balsamic sauce

Name: prime rib with mushrooms, arugula and balsamic sauce
Total time: 20 min
Yield: 4
Ingredients: 4 tray prime rib; 2 tablespoon olive oil; 25 gram arugula; 250 gram mixed mushroom; 2 clove garlic; 50 milliliters Red wine; 2 tablespoon balsamic vinegar; 20 gram butter

Ingredients

Directions

Sprinkle the entrecotes on both sides with salt and pepper and brush them with a brush of olive oil. Preheat the oven to 150ºC. Divide the arugula over 4 plates.
Heat a grill pan and simultaneously the olive oil in a frying pan. Grill the sirloin steak on both sides for 2 minutes and stir-fry while on high setting the mushrooms with the garlic in the oil.
Place the entrecotes on a baking sheet and the mushrooms. Keep it warm in the oven. Meanwhile, quench the grill pan with the wine and vinegar and reduce to half in a few minutes at high setting. Add the cold butter and shake the pan until the butter is dissolved and the sauce is lightly bound. Season with salt and pepper.
Cut the sirloin steak into thick slices and spread over the plates. Spoon the mushrooms and pour a spoonful of sauce over them. Serve immediately.