Ribeye Au Poivre Recipe
Recipe information
Make Ribeye Au Poivre in just 1h . Crushed peppercorn crust, brandy cream sauce, truffle fries.
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Ingredients
Ribeye Steak
Brandy Cream Sauce
Truffle Fries
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. Add Brandy
Carefully add brandy to the skillet, scraping up any browned bits from the steak. Allow to simmer until reduced by half, about 5 minutes.
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.
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