Ribeye Steak with sauté potatoes and peppercorn sauce

Sometimes you just want to eat a steak but don’t worry, you don’t have to pay restaurant prices every time you want that succulent taste – here’s a recipe so you can enjoy from the comfort of your own home!

Ingredients:

175g fillet steaks
650g potatoes
150g butter
2tsp sunflower oil
4 garlic cloves (3 chopped)
1 cube beef stock
2 tbsp black peppercorns
1 red onion
20g coriander
25g ginger (chopped)
1 tsp turmeric
2 tbsp ground cumin
2 red chillies (chopped)
½ tin chopped tomatoes
A sprinkling of black pepper and sea salt

Grab your meat from one of these producers. You can also get your potatoes and chillies from local producers here. Pick up the rest of your ingredients at one of our farmshops or delis for the most sustainable options.

Method:

Start by making the peppercorn sauce.

Begin by frying the onion in the rapeseed oil on a medium heat until a golden colour. Add 3 chopped garlic cloves, the ginger and chilli and fry for a further minute. Once cooked, add the turmeric, cumin and peppercorns, frying for another 30 seconds.

Add the chopped tomatoes, beef stock cube and 300ml of water and cook until the oil splits. Remove from the heat, season to your taste and then whisk in 100g butter. Chop the coriander and leave to the side.

Prepare the potatoes, peel and cut into chunks, put in a pan and cover with cold water, bring to the boil and then simmer for a further 5 minutes.

Once cooked, drain the potatoes and leave to stand for two minutes, bash up the edges a bit by shaking from side to side.

Melt the butter with the oil in a frying pan, tip in the potatoes and season. Fry over a low heat for 10 minutes, stirring occasionally.

Open the remaining garlic and remove the cloves. Place unpeeled into the pan with the potatoes and cook for 15 minutes until the potatoes are golden and the garlic has softened. Sprinkle the coriander over and cook for 5 minutes. Once this is finished, cook the steak to your liking.

Serve on a warm plate with the golden crispy potatoes and the pepper corn sauce over the top.

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© 2022 Dorset Food and Drink.
All Rights Reserved. Website By MiHi

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