Seared Ribeye with Mushroom-Filled Crepes

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If you missed this year's virtual KFWE, or if you just wanted another peak at this mouthwatering dish, here's your chance! Chef Gabe Garcia is cooking this incredible seared ribeye, mushroom duxelles, and huckleberry gastrique. Cook along or just watch and enjoy! 

Get the recipe:

 1 large sprig of sage
 4 to 6 tablespoons rendered beef fat (high-smoking point cooking oil is a good substitute)
 1 (12-ounce to 16-ounce) ribeye, well dried and room temp
 2 tablespoons kosher salt
 2 tablespoons black pepper, course ground
 2 each garlic cloves, cracked
 1 large sprig of rosemary, cut in half

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