/ Friday, October 10, 2008 / No comments / , ,

Rib-Eye Steak With Black Peppercorn Sauce

Where is the beef? We love steak with black peppercorn sauce. This is a simple dish, yet elegant and always a winner. Everyone should try making it at home sometimes. My favorite cut of the beef is the rib eye. You can either grill the steak on a griddle pan or like me; I use my trusty gas grill. All you need to do is, heat the grill to a very high heat and cook them for a few minutes on each side. Of course, it all depends on how you like your steak done. I made some black peppercorn sauce for the steak too. The sauce is good for 4 to 6 servings.

Rib-Eye Steak With Black Peppercorn Sauce
(Printable Recipe)


4 Rib-Eye Steak, grilled

Black Peppercorn Sauce
2 Tbsp Extra-Virgin Olive Oil
3 medium Shallots, chopped
3 Tbsp Black Peppercorn, crushed
2 Tbsp Flour
3 Tbsp Unsalted Butter, softened
1/2 cup Red Wine
1 1/2 cup Good Quality Beef Stock
Sea Salt to taste


To make the sauce, in a medium size saucepan, heat the oil and add the chopped shallots. Cook over low heat until the shallots are golden and softened.

Then, turn the heat on medium and add the flour. Stir continuously so that the flour doesn't burn. Add the crushed black peppercorn; follow by the red wine and the beef stock.

 Continue to simmer until the sauce reduce slightly. Add the softened butter and seasoned with sea salt.

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