Rib eye steak with peppercorn cream sauce and mint fingerling potatoes
Ingredients
- 1 454 gram bone-in rib eye (about 1 to 1 1/2 inch thick)
- 2 tablespoons peppercorns (mix of black, green and pink)
- 1 shallot, minced
- 1/2 cup beef stock
- 1/4 cup cream
- Salt and pepper to taste
Steamed fingerlings:
- 1 cup fingerling potatoes, halved
- 1 clove garlic, crushed
- 1 tablespoon butter
- 1.5 tablespoon fresh mint, chopped
Directions
Rib eye steak with peppercorn cream sauce:
- Start crushing the peppercorns in the mortar and pestle.
- Season the steak with salt and half of the peppercorns. Reserve the rest of the crushed pepper for the sauce.
- Start the steak in a 275F oven for 30 minutes to render the fat slowly and evenly.
- Remove and sear in a hot grill pan for a minute or two.
- Remove seared steak, then deglaze with stock, shallot, remaining peppercorn, and finish by swirling in cream to make an emulsified sauce.
Steamed fingerlings:
- Steam potatoes until very tender.
- Remove potatoes, then toss in a bowl with the garlic, butter, pinch of salt and mint. No pepper here! The minty potatoes are a nice compliment for the steak and pepper sauce :)
