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Rib eye steak with peppercorn cream sauce and mint fingerling potatoes


  • 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


Rib eye steak with peppercorn cream sauce:

  1. Start crushing the peppercorns in the mortar and pestle.
  2. Season the steak with salt and half of the peppercorns.  Reserve the rest of the crushed pepper for the sauce. 
  3. Start the steak in a 275F oven for 30 minutes to render the fat slowly and evenly. 
  4. Remove and sear in a hot grill pan for a minute or two. 
  5. Remove seared steak, then deglaze with stock, shallot, remaining peppercorn, and finish by swirling in cream to make an emulsified sauce.

Steamed fingerlings:

  1. Steam potatoes until very tender. 
  2. 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 :)