28 days dry aged rib eye steak with rosemary baby potatoes and peppercorn sauce

 

 

 

Steak Ingredients:

28 days dry aged rib-eye Steak

Salt
Pepper
10ml Olive oil

 

Method:
 

Place rib-eye steak on a large platter and rub on with salt and pepper on all sides 
Preheat frying pan to high heat
Add olive
Transfer seasoned steak to the hot frying pan and cook for 4 to 6 minutes on each side for medium-rare, longer if desired.
Remove steaks and let rest for 5 to 10 minutes before serving.

Rosemary baby potatoes Ingredients (serves 4):
 

1kg Baby potatoes
10gr salt
10gr black pepper
20gr dried rosemary
2 cloves garlic
20ml olive oil

Method:


Preheat the oven to 180°c
Wash baby potatoes
Cut potatoes in half
Mix together potatoes, salt,  pepper, rosemary, garlic.
Place the mixed in a roasting tray drizzle with olive oil
Roast for 30-40 minutes until are golden brown and soft inside

Peppercorn sauce Ingredients:

100ml beef stock
2 cloves garlic
40 gr black pepper crushed
10 gr Salt
250 ml double cream
30 ml brandy
10 ml olive oil

Method:


Place a frying pan on high heat
Once the pan is hot add olive oil
Place black pepper, garlic into the pan sauté for 2 minutes
Add brandy, beef stock and double cream, stir and bring it to boil over a high heat.
Season with salt and cook until sauce reach consistency of pouring cream
Keep it in warm place for service