Steak and Frites with Wild Mushrooms and Oysters Rockefeller

  • prep time30 min
  • total time 60 min
  • serves 2

This delicious marriage of surf and turf flavours features hand-cut fries, rosemary-coated PEI rib-eye steak and sautéed mixed wild mushrooms served with leek and bacon oysters Rockefeller.

18 Ratings
Directions for: Steak and Frites with Wild Mushrooms and Oysters Rockefeller


PEI Rib-Eye Steak

1 bone-in PEI rib-eye steak

1 Tbsp (15 mL) rosemary, chopped

Salt and pepper, to taste

1 clove garlic, crushed

2 Tbsp (30 mL) olive oil

Hand Cut Frites

4 large PEI potatoes, sliced into fries

Canola oil, for frying

Salt, to taste

Sauteed Wild Mushrooms

4 cups (1 L) mixed wild mushrooms, cleaned and roughly chopped

1 Tbsp (15 mL) grapeseed oil

2 Tbsp (30 mL) butter

2 cloves garlic, minced

Salt and pepper, to taste

½ bunch parsley, chopped

Juice of 1/2 a lemon

Oysters Rockefeller

2 pieces bacon, thinly sliced

½ small onion, finely diced

3 wild leeks, sliced thinly

Salt and pepper, to taste

10 oz (284 g) spinach, cooked and drained of water

½ cup 35% whipping cream

6 PEI oysters, shucked and on the half shell

¼ cup 60 mL) breadcrumbs

1 lemon, zested


PEI Rib-Eye Steak

1. Coat rib-eye in all of the ingredients above and marinate at room temperature for 45 minutes.

2. Preheat a grill to medium high heat. Place steak on grill and allow steak to char on both sides, approximately 8 minutes per side.

3. Remove steak from the grill and rest until the internal temperature is 125-131ºF (52-55ºC). This will be served at a medium rare temperature.

Hand Cut Frites

1. Heat oil to 250ºF (121ºC).

2. Blanch frites for 5 minutes, remove and set aside.

3. Just before you’re ready to eat, turn the temperate of the oil to 350ºF (177ºC) and re-fry the frites until crispy and golden, about 3-5 minutes.

4. Remove fries from oil, place in a bowl and season with salt.

Sauteed Wild Mushrooms

1. On medium-high, heat a frying pan. Add grapeseed oil, when the oil is lightly smoking, add the mushrooms.

2. Sauté until golden brown, about 12-15 minutes.

3. Add the butter and garlic. Continue cooking until garlic is cooked, about 2 minutes.

4. Season with salt and pepper to taste.

5. Finish mushrooms with chopped parsley and lemon juice.

Oysters Rockefeller

1. In a cast iron pan on medium heat, render bacon half cooked, about 3-5 minutes.

2. Add onion and wild leeks. Season lightly with salt and pepper.

3. Add spinach and cream. Continue cooking until mixture has thickened.

4. Bring mixture to a food processor and pulse until finely chopped.

5. Spoon a small amount of the mixture on top of the oysters.

6. Top with breadcrumbs lemon zest. Bake at 450ºF (230ºC) for 5 minutes, or until oysters are bubbly and golden brown.

See more: Beef, Comfort Food, Dinner, Herbs, Main, Mushrooms, Potatoes, Seafood, Shellfish, Saute

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