By Harry Heal
Ribeye Steak, Peppercorn Sauce, Rosemary Fries & Parmesan Salad.
11 steps
Prep:20minCook:1h
The perfect steak dinner.
Updated at: Thu, 17 Aug 2023 11:35:51 GMT
Nutrition balance score
Good
Glycemic Index
59
Moderate
Glycemic Load
75
High
Nutrition per serving
Calories2009.8 kcal (100%)
Total Fat135 g (193%)
Carbs126 g (48%)
Sugars17.4 g (19%)
Protein81.8 g (164%)
Sodium1262.2 mg (63%)
Fiber19.3 g (69%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
The Main
Peppercorn Sauce
Instructions
Step 1
Begin with peeling and slicing your potatoes into fries. Put onto boil in salted water and leave to simmer for 6-8 minutes.
Step 2
Meanwhile heat the oven to 200c/390f and add a baking tray with 1/2cm of neutral oil.
Step 3
Drain the fries and leave to steam.
Step 4
Add to the hot oil and leave in the oven turning once for 45 minutes.
Step 5
Crush the peppercorns, finely chop the shallots and garlic.
Step 6
Add the butter to a pan on a medium-high heat. Once melted add the shallots and garlic. Sweat down for 1-2 minutes and add the peppecorns. Stir well and add the beef stock, Worcestershire sauce and double/heavy cream. Leave to simmer, until reduced and thickened.
Step 7
Mix the salad with the parmesan, season with salt and pepper and pour over olive oil. Mix well.
Step 8
Get the steak out of the fridge at least half an hour before cooking. Season generously on both sides with salt and pepper.
Step 9
In a ripping hot pan, sear the steak on one side for 2 minutes. Then flip, add butter, garlic and rosemary, baste for a further 2 minutes. Leave to rest for 5 minutes. This is for medium rare.
Step 10
Finely chop rosemary and toss over the fries along with salt. Shake well to evenly coat.
Step 11
Serve and enjoy!
Notes
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