Ebony Mb4 Rib Fillet Steak Recipe

Peel and chop the potatoes into chunks. Boil in salted water until tender, then drain.

While the potatoes are boiling, prepare the pico de gallo by dicing the tomatoes and red onion, chopping the cilantro, and mixing everything in a bowl with lime juice and salt.

For the pepper sauce, finely chop the shallots and crush the black peppercorns.

Heat olive oil in a skillet over high heat. Season the rib fillet steaks with salt and black pepper, then sear for 4-5 minutes on each side for medium-rare.

Remove the steaks from the skillet and let them rest.

In a bowl, mash the boiled potatoes with butter and heavy cream. Drizzle with truffle oil and mix until smooth.

In the same skillet, add olive oil and place the baby cos lettuce cut side down. Char for about 2-3 minutes until slightly wilted.

In the skillet, add butter and shallots, sauté until translucent. Add crushed black peppercorns and beef stock, simmer for about 5 minutes. Stir in heavy cream and cook until thickened.

Plate the truffle mash, place the rib fillet steak on top, add charred baby cos on the side, and drizzle with pepper sauce. Top with pico de gallo.