Woolworths Fairview Shiraz Archives

Beans recipes

Grilled sweet chilli chicken with apple, cucumber and peanut salad

25 minutes

Asian recipes

Cabbage leaf wraps with crispy pork

15 minutes

Chilli recipes

Tamarind date chutney and easy home-made rotis

50 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.

Mince curry-stuffed jacket potatoes

Steak sandwich with truffle-horseradish spread

Wonton soup

Cowboy cottage pie

Grilled sweet chilli chicken with apple, cucumber and peanut salad

Cabbage leaf wraps with crispy pork

Tamarind date chutney and easy home-made rotis

Steak au poivre

Steak au poivre

Ingredients

Method