Ribeye Au Poivre Recipe
Crushed peppercorn crust, brandy cream sauce, truffle fries.
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Ingredients
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Ribeye Steak
Brandy Cream Sauce
Truffle Fries
Method
Preparing the Ribeye Steak
- 1
Season the Steak
Generously season both sides of the ribeye steaks with crushed black peppercorns and salt.
- 2
Sear the Steak
In a large skillet, heat olive oil over medium-high heat. Once hot, add the seasoned ribeye steaks and sear for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from skillet and let rest.
Making the Brandy Cream Sauce
- 3
Sauté Shallots
In the same skillet used for the steak, melt unsalted butter over medium heat. Add finely chopped shallots and sauté until translucent, about 2-3 minutes.
- 4
- 5
Finish the Sauce
Stir in heavy cream and Dijon mustard. Cook for an additional 5 minutes until the sauce thickens slightly. Stir in chopped parsley before serving.
Preparing Truffle Fries
- 6
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 7
Toss the Fries
In a large bowl, toss the cut russet potatoes with olive oil and salt until evenly coated.
- 8
Bake the Fries
Spread the fries in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes, turning halfway through, until golden brown and crispy.
- 9
Finish with Truffle Oil and Parmesan
Once baked, drizzle with truffle oil and sprinkle with freshly grated Parmesan cheese. Toss to combine.