Ribeye with Red Wine & Peppercorn Sauce

Ingredients

• 2 ribeye steaks, about 350 g each and 3 cm thick
• Flaked sea salt and cracked black pepper
• 1 tbsp sunflower oil
• 40 g butter
• 2 sprigs rosemary
• 2 garlic cloves, lightly crushed
• 1 shallot, finely chopped
• 2 tbsp green peppercorns in brine, drained
• 150 ml dry red wine
• 150 ml beef stock
• 80 ml fresh cream
• 600 g baby potatoes, halved
• 2 tbsp olive oil

Method

1. 1

   Heat the oven to 200 °C. Toss the baby potatoes with olive oil and salt and roast for 35 minutes until crisp.

2. 2

   Take the steaks out of the fridge 30 minutes before cooking and season heavily with salt and pepper.

3. 3

   Heat the sunflower oil in a heavy pan until just smoking and sear the steaks for 3 minutes per side for medium-rare.

4. 4

   Add half the butter, the rosemary and garlic, and baste the steaks for 1 minute.

5. 5

   Move the steaks to a board and rest for 8 minutes — this is not optional.

6. 6

   Pour off the excess fat, add the shallot to the same pan and soften for 2 minutes.

7. 7

   Add the peppercorns and red wine, and reduce by half, scraping up the pan browning.

8. 8

   Add the stock, reduce again, then stir in the cream and remaining butter until the sauce is glossy.

9. 9

   Slice the steaks against the grain, pour over any resting juices and the sauce, and serve with the roast potatoes.