Ribeye Steak with Green Peppercorn Sauce
Ingredients
- 4 ribeye steaks. about 180 grams each and 1 to 1½ -inches thick
- 1 tablespoon Butter
- 1 tablespoon olive oil
- 6 tablespoons brandy. warmed
- ½ cup minced shallots
- 2 tablespoons canned green peppercorns. rinsed and drained, or 1 to 2 tablespoons dried green peppercorns
- ¾ cup whipping cream or crème fraîche
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh tarragon leaves. chopped
- salt and freshly ground black pepper to taste
Accompaniment
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Description
The tangy flavour of green peppercorns makes the creamy sauce for this tender steak.
Method
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1
Melt the butter and oil in a large frying pan over a medium to high heat add the steaks and cook, turning once, until well browned on both sides and done to your liking, cut to test (6 to 8 minutes for rare).
Add the warmed brandy and ignite shake or tilt the pan until the flame dies down and then transfer the steaks to a serving dish and keep warm.
Add the shallots to the pan and cook over a high heat, stirring, until the shallots are soft, about 2 to 3 minutes.
Add the peppercorns, cream, mustard, and tarragon, bring to a boil and cook stirring, until large, shiny bubbles form and the sauce is slightly thickened, it will take about 3 to 4 minutes. Stir in any accumulated meat juices from the serving dish.
Season with sea salt and freshly ground black pepper and pour over the steaks.
Serve and Enjoy!
Chef's Tips
You can buy the peppercorns canned (packed in salt water or vinegar) or dried, the recipe works well with either kind, though the canned type will be slightly softer.
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