Rib Eye sandwich by Pavel Berky

INSTRUCTIONS

• 1
  Take the steak out of the fridge at least 2 hours before preparation to bring it to room temperature.
• 2
  Clean the chanterelles and cut them into larger pieces. If you found or gathered smaller chanterelles, you don't need to cut them at all.
• 3
  Put 1 tablespoon of oil and a knob of butter into a pan. Wait until the oil and butter melt, then add the mushrooms and sauté them quickly until golden.
• 4
  In a bowl, mix 50 g of softened butter, mustard, finely chopped shallot and garlic, green pepper, a tablespoon of olive oil, salt, and pepper. Mix well and add to the pan with the sautéed mushrooms. Pour in about 3-4 tablespoons of water and mix. Then remove the pan from the heat, add the chopped parsley, and set aside for now.
• 5
  Season the steak well with salt, brush with olive oil on both sides, and let rest for about 3 minutes.
• 6
  Place the rested steak on a hot grill and grill for 2-3 minutes depending on the thickness of the steak. Once you place the steak on the grill, do not move or turn it. After 2-3 minutes, flip the meat and grill for about 1 more minute. Then transfer the cooked steak to a wooden cutting board and let it rest for at least 10 minutes before slicing.
• 7
  Halve the baguette, butter it, and toast it on the grill. Place the chanterelle mixture and the rested, thinly sliced steak on the toasted baguette.