Rib eye with homemade black pepper sauce

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Rib eye with homemade black pepper sauce

 

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Main Ingredients : Rib eye & Asparagus

 

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Ingredients for black pepper sauce : Freshly crushed black pepper, beef stock, cream, cognac / brandy, minced garlic, chopped shallots, butter

 

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Season the rib eye with salt and pepper

 

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Heat oil on a non-stick pan, make sure it’s piping hot before placing in meat, add butter to add in flavor

 

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Sear each side for 4 minutes, meanwhile cook peeled asparagus in it for 30 seconds

 

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Rest steak for at least 5 minutes allowing meat to retain it’s juice

 

Preparation for sauce

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Discard the burnt butter and oil used to cook the steak, with the same pan (do not wash it, as the flavor in it act as a base for this sauce), start with heating oil and butter, careful not to burnt it

 

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Pan fry shallots with very low heat, for 1 minute

 

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Add in minced garlic and crushed black pepper, stir fry with very low heat for another 30 seconds

 

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Add in cognac

 

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Flame it to get rid of that bitterness from alcohol, this steps also ensure it evaporates well

 

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Add in beef stock

 

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Reduce it by half over medium-low heat

 

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Once it’s reduced, pour in cream slowly until you get the right consistency, with the sauce beautifully coating the back of spoon, you know you got it right!

 

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Ladle sauce onto steak, serve with favorite chips or fries

 

 

Recipe Rating

  • (4 /5)
  • (1 Rating)

Instructions

  • 1. Season the rib eye with salt and pepper
  • 2. Heat oil on a non-stick pan, make sure it's piping hot before placing in meat, add butter to add in flavor
  • 3. Sear each side for 4 minutes, meanwhile cook peeled asparagus in it for 30 seconds
  • 4. Rest steak for at least 5 minutes allowing meat to retain it's juice. Meanwhile prepare the sauce
  • 5. Discard the burnt butter and oil used to cook the steak, with the same pan (do not wash it, as the flavor in it act as a base for this sauce), start with heating oil and butter, careful not to burnt it
  • 6. Pan fry shallots with very low heat, for 1 minute. Add in minced garlic and crushed black pepper, stir fry with very low heat for another 30 seconds
  • 7. Add in cognac. Flame it to get rid of that bitterness from alcohol, this steps also ensure it evaporates well
  • 8. Add in beef stock. Reduce it by half over medium-low heat
  • 9. Once it's reduced, pour in cream slowly until you get the right consistency, with the sauce beautifully coating the back of spoon, you know you got it right!
  • 10. Ladle sauce onto steak, serve with favorite chips or fries

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About Chef

jcf00dadmin

Full time homemaker with cooking passion to make every simple dish distinctively delicious. Driven by ingredient pairings, marrying the right ingredients, method and crucial steps, in ensuring meals turn ...