Chef Richard Chamberlain from Chamberlains Steak and Chop House stops by Good Day to talk about the upcoming Dallas Signature Chefs Auction benefiting the March of Dimes. He also makes a mouth-watering dish.
Wood Roasted Prime Beef Ribeye with Porcini Mushroom Mac and Cheese
1- 3 pound prime Ribeye Roast (with fat cap intact)
Salt and pepper
1/3 cup chopped fresh rosemary, parsley and oregano
3 cups blanched pasta shells
1/4 cup dried porcini mushrooms, chopped
3 shallots, chopped
1 cup Madeira wine
1 teaspoon fresh chopped thyme
1/2 cup cream
1/4 cup manchego cheese
2 tablespoons butter
Salt and pepper to taste
Preheat oven to 500 degrees. Season prime rib roast generously with salt, pepper and fresh herbs. Place on a roasting pan in the oven and turn down heat to 250 degrees. Cook to an internal temperature of 118 degrees. Remove, cover with foil and allow to rest for 30 minutes.
In a saucepan over medium heat, sauté shallots and thyme in 1 tablespoon butter. Add madiera wine and porcini mushrooms. Simmer until mushrooms are soft and add cream. Reduce cream by 3/4th. Add cheese and season with salt and pepper. Finish with remaining butter and serve with slice ribeye roast.