For 4 - 6 servings:
300 to 400g dry aged beef ribeye
20g butter
2 cloves garlic, crushed
Fresh thyme
Extra virgin olive oil
Sea salt and freshly cracked black pepper
For the mushroom salad
2l Freshstock chicken stock, defrosted
1l dry white wine
180g mixed wild mushrooms
160g parmigiano reggiano, grated
60ml sherry vinegar
40g unsalted butter
30g shallots, finely chopped
16g garlic, thinly sliced
1 yellow lemon for the zest and juice
Fresh thyme, picked
Fresh Italian parsley, roughly chopped