Ribeye Steak, Peppercorn Sauce, Rosemary Fries & Parmesan Salad.

Updated at: Thu, 17 Aug 2023 11:35:51 GMT

Step 1

Begin with peeling and slicing your potatoes into fries. Put onto boil in salted water and leave to simmer for 6-8 minutes.

Step 2

Meanwhile heat the oven to 200c/390f and add a baking tray with 1/2cm of neutral oil.

Step 3

Drain the fries and leave to steam.

Step 4

Add to the hot oil and leave in the oven turning once for 45 minutes.

Step 5

Crush the peppercorns, finely chop the shallots and garlic.

Step 6

Add the butter to a pan on a medium-high heat. Once melted add the shallots and garlic. Sweat down for 1-2 minutes and add the peppecorns. Stir well and add the beef stock, Worcestershire sauce and double/heavy cream. Leave to simmer, until reduced and thickened.

Step 7

Mix the salad with the parmesan, season with salt and pepper and pour over olive oil. Mix well.

Step 8

Get the steak out of the fridge at least half an hour before cooking. Season generously on both sides with salt and pepper.

Step 9

In a ripping hot pan, sear the steak on one side for 2 minutes. Then flip, add butter, garlic and rosemary, baste for a further 2 minutes. Leave to rest for 5 minutes. This is for medium rare.

Step 10

Finely chop rosemary and toss over the fries along with salt. Shake well to evenly coat.

Step 11

Serve and enjoy!

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