Ribeye steak with sauce forestière

Clean the mushrooms: cut the end off button mushrooms and rinse briefly; trim the grey chanterelles and rinse quickly.

Ceps absorb water: trim off a large portion, brush off all the dirt over the sink with a pastry brush, then rinse very quickly under running water; never soak.

Melt the butter over medium heat (more medium than high), add the shallots and sweat them a little in still-hot butter; hold off salt and pepper until the end.

Add the ceps first, shake the pan after about two minutes, then add the other mushrooms; cook only until they start to release some water, keeping them a bit moist for the mushroom essence.

Add the cream, bring to a simmer and reduce gently on medium heat about 10 minutes so the mushrooms infuse the cream and the flavour concentrates, until thick but still flowing.

Add the reduced stock (demi-glace) carefully as it can be salty, bring back to a simmer, season with a good grind of black pepper, keep the salt for the end, and reduce a little more until brownish.

In a pan suited to pan sauces, cook the thick ribeye in a mix of butter and oil, turning after about one and a half minutes for colour, three or four minutes each side said, almost five minutes in all, to medium rare.

Reserve the steak on a plate under foil.

Pour the sauce into the steak pan at the last minute over very low heat to take up all the caramelised juices from the bottom, reduce briefly and turn off; taste: the steak's salt makes extra seasoning unnecessary.

Slice the steak, cover it entirely with the sauce, and sprinkle a little parsley.