1 bone-in rib-eye steak (about 2-inches thick)
Salt and freshly ground black pepper
1 sheet puff pastry, thawed
1/2 cup English mustard (recommended: Colman's Mustard)
1 tablespoon olive oil
Sauteed Wild Mushroom Sauce, recipe follows
Preheat oven to 350 degrees F, and preheat grill to medium.
2 tablespoons butter
2 tablespoons olive oil
1 clove garlic, minced
1 sprig fresh thyme, leaves chopped
1 1/2 pounds mushrooms, wiped clean, stems removed and sliced (recommended: shiitake, oyster, cremini)
Kosher salt and freshly ground black pepper
1/2 cup heavy cream
2 teaspoons English mustard (recommended: Colman's Mustard)
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