Beef recipes Archives

Beef recipes

Chilean-spiced beef-and-corn pie

40 minutes

Battered and

Meatballs with radish tzatziki and roast peppers

15 minutes

Beef recipes

Steak au poivre

15 minutes

Steak au poivre

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

400 g mature thick-cut beef rib-eye
Sunflower oil, for rubbing
Sea salt, to taste

For the peppercorn sauce:

2 T butter
2 T olive oil
3 garlic cloves, finely chopped
1 cup cream
50 g green peppercorns in brine, drained and crushed
Sea salt and freshly ground black pepper, to taste

Method

Rub the steak with oil and salt. Heat a griddle pan until extremely hot and sear the meat for 4 minutes on each side. Set aside to rest.
To make the peppercorn sauce, heat the butter and olive oil in a pan over a medium heat. Add the garlic and cream. Cook for a minute, then add the peppercorns and season to taste.
Slice the rib-eye and spoon over the sauce.

Cook's note: It's all about the timing. Don’t forget that steak will continue to cook after you let it rest. Cardinal rule: do not overcook it! Follow these timings for perfect results with thick-cut steak. For a rare steak, two and a half minutes on each side. For a medium-rare steak try four and a half minutes on each side. For well-done steak, try 5 minutes on each side.

Discover more steak recipes here.

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Chilean-spiced beef-and-corn pie

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Meatballs with radish tzatziki and roast peppers

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Steak salad with torn figs

Steak au poivre

Steak au poivre

Ingredients

Method