Serves: 4
INGREDIENTS
2 x 450 gram rib eye steaks, approx 4 cm thick with bone in
2 tablespoons whole black peppercorns
2 tablespoons olive oil
sea salt
Sauce
2 shallots, finely chopped
1 clove garlic, crushed
2 tablespoons brandy
½ cup good beef stock
½ cup cream
METHOD
Coarsely crush the black peppercorns in a mortar and pestle. Drape a tea towel over the top while doing this to stop them jumping out. Tip onto a large plate.
Brush the steaks with a little olive oil and press both sides onto the peppercorns to coat well. Reserve any remaining crushed peppercorns to use in the sauce.
Heat a heavy-based sauté pan with 1 tablespoon of olive oil until very hot and sear the steaks until a good crust has formed. Reduce the heat to medium and cook for 7-8 minutes each side for medium rare. Cover loosely to rest while you make the sauce. Do not wash the sauté pan.
Return the sauté pan to a medium heat. Add the remaining tablespoon of olive oil, the shallots, garlic and any leftover peppercorns and cook until the shallots are tender.
Add the brandy, increase the heat and when hot, carefully ignite with a match. Let it burn for a few seconds then add the beef stock and boil until reduced by half. Add the cream and boil again until reduced and syrupy. Season with salt only.
To serve: Tip any meat resting juices into the sauce. Carve the steak and place on a serving platter. Spoon over the sauce and serve with shoestring fries and a green salad.
Serves 4 with each steak serving 2 people
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.