Rib-eye steaks with creamy peppercorn sauce
Indulgent rib eye steaks with a creamy peppercorn sauce made from black peppercorns, cream and Irish whiskey (optional) is perfect for a meaty main.
Per Serving 427kcals, 34.8g fat (12.7g saturated), 3.6g carbs, 1g sugars, 20.7g protein, 0.9g fibre, 0.082g sodium
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Prep: Cook: |
10 minutes 15 minutes |
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| Difficulty: | Easy | |
| Serves: | Serves 2 |
| Ingredients |
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| 1 tbsp olive oil |
| Sea salt and black pepper |
| 2 rib-eye steaks |
| 1 tbsp whiskey or brandy |
| 120ml cream |
| 1 tbsp black peppercorns, roughly crushed |
directions
- Heat the oil in a heavy frying pan over a high heat. Season the steak with salt and pepper.
- Place the steaks in the hot pan leave (without moving) for 2-3 minutes to form a nice crust, then flip and cook for another two minutes (for medium-rare, or to your liking). Remove to a plate, tent loosely with tin foil and rest while you make the sauce.
- Place the same pan over a high heat and add the whiskey. Bring to a boil, then reduce the heat and add the cream and crushed peppercorns. Simmer for five minutes, using a wooden spoon to scrape any sticky bits from the bottom of the pan.
- Stir in any juices that have been released from the steaks.
- Serve the steaks with the creamy peppercorn sauce and chunky chips.
