- 3 T Woolworths duck fat
- 2 x 500 g thick-cut rib-eye steaks
- Sea salt, to taste
- For the mushroom and green peppercorn sauce:
- 2 T butter
- 2 T olive oil
- 250 g brown mushrooms, torn
- 3 garlic cloves, crushed
- 1 cup cream
- 50 g green peppercorns in brine, drained
- Sea salt and freshly ground black pepper, to taste
Heat the duck fat in a pan over a high heat. Season the steaks with salt to taste, then place in the pan. Cook for 2 minutes undisturbed to ensure the steak is properly sealed.
Turn and cook the other side for 3 minutes for medium rare. If you prefer the steak cooked longer, finish it in the oven at 180°C for 3 minutes. Allow the steak to rest for 5 minutes.
To make the mushroom and green peppercorn sauce, heat the butter and olive oil in a pan over a medium heat. Add the mushrooms and cook undisturbed for 1 minute to ensure they caramelise without sweating. Add the garlic and toss to coat the mushrooms, then add the cream. Cook for a further minute, then add the green peppercorns and season to taste. Serve the sauce alongside the steak.