This delicious Mary Berry Rib-eye Steak with Green Peppercorn Sauce is a quick and easy meal perfect for any occasion. With a creamy, rich sauce and tender steaks, it’s a simple yet impressive dish. You can adjust the ingredients to your taste, making it a flexible and satisfying option for a weeknight dinner or special meal.
This Rib-eye Steak With Green Peppercorn Sauce Recipe Is From Absolute Favourites Cookbook by Mary Berry
Ingredients Needed
For the Steaks:
- 6 × 200g (7oz) rib-eye steaks
- Oil, for frying
For the Sauce:
- A knob of butter
- 2 shallots, finely diced
- 75ml (3fl oz) brandy
- 300ml (10fl oz) double cream
- 1 rounded tsp Dijon mustard
- 1½ tsp green peppercorns, in brine, drained and chopped
- A pinch of sugar
- Salt and freshly ground black pepper
- Watercress, to garnish
How To Make Rib-eye Steak With Green Peppercorn Sauce
- Make the Sauce: Melt the butter in a frying pan over medium-high heat. Add the shallots and fry for about 5 minutes until soft. Pour in the brandy and let it boil for 30 seconds to reduce slightly. Stir in the cream, mustard, chopped peppercorns, and sugar. Season with salt and pepper, then let the mixture bubble gently, stirring constantly, until slightly thickened. Set aside and keep warm.
- Cook the Steaks: Preheat a ridged cast-iron chargrill pan or a heavy-based frying pan over high heat for 5–10 minutes until very hot. Brush the steaks with oil on both sides and season with pepper. Place the steaks in the hot pan and cook: 2–3 minutes on each side for rare to medium-rare, or 4 minutes on the first side and 2–3 minutes on the second side for medium to well done. Remove the steaks from the pan, season with salt and more pepper if needed, and let them rest.
- Serve: Serve the steaks hot, topped with the green peppercorn sauce. Garnish with fresh watercress.
Recipe Tips
- Use a Hot Pan: Ensure the pan is preheated for 5–10 minutes to get the perfect sear on the steaks. A hot pan helps seal in the juices and gives a nice crust.
- Rest the Steaks: After cooking, let the steaks rest for a few minutes. This allows the juices to redistribute, making the meat tender and juicy.
- Adjust Sauce Consistency: If the sauce thickens too much while cooling, add a little cream or stock to get it to the right consistency when reheating.
- Choose Quality Steaks: For the best flavour and tenderness, choose good-quality rib-eye steaks with marbling. The fat helps keep the meat juicy while cooking.
- Don’t Overcook: Be careful not to overcook the steaks. Cooking them for just the right time (2–3 minutes per side) will ensure they stay tender and juicy, whether you prefer them rare or well done.
How To Store & Reheat Leftovers
- Refrigerate: Store leftover rib-eye steak with green peppercorn sauce in a sealed container in the fridge for up to 2 days.
- Freeze: leftover rib-eye steak with green peppercorn sauce can be frozen for up to 1 month. To thaw, place them in the fridge overnight, then reheat gently.
- Reheating: Reheat leftover rib-eye steak with green peppercorn sauce in a pan over low heat for 5-7 minutes, adding cream or stock to thin the sauce. Alternatively, microwave on low for 2-3 minutes, stirring occasionally, until heated through.
Nutrition Facts
- Calories: 330 kcal
- Total Fat: 9g
- Saturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 90mg
- Sodium: 480mg
- Total Carbohydrate: 25g
- Dietary Fiber: 5g
- Sugars: 9g
- Protein: 32g
- Calcium: 104mg
- Iron: 5mg
Try More Mary Berry Recipes:
Mary Berry Rib-eye Steak With Green Peppercorn Sauce
Description
This delicious Mary Berry Rib-eye Steak with Green Peppercorn Sauce is a quick and easy meal perfect for any occasion. With a creamy, rich sauce and tender steaks, it’s a simple yet impressive dish. You can adjust the ingredients to your taste, making it a flexible and satisfying option for a weeknight dinner or special meal.
Ingredients
For the Steaks:
For the Sauce:
Instructions
- Make the Sauce: Melt the butter in a frying pan over medium-high heat. Add the shallots and fry for about 5 minutes until soft. Pour in the brandy and let it boil for 30 seconds to reduce slightly. Stir in the cream, mustard, chopped peppercorns, and sugar. Season with salt and pepper, then let the mixture bubble gently, stirring constantly, until slightly thickened. Set aside and keep warm.
- Cook the Steaks: Preheat a ridged cast-iron chargrill pan or a heavy-based frying pan over high heat for 5–10 minutes until very hot. Brush the steaks with oil on both sides and season with pepper. Place the steaks in the hot pan and cook: 2–3 minutes on each side for rare to medium-rare, or 4 minutes on the first side and 2–3 minutes on the second side for medium to well done. Remove the steaks from the pan, season with salt and more pepper if needed, and let them rest.
- Serve: Serve the steaks hot, topped with the green peppercorn sauce. Garnish with fresh watercress.
Notes
- Use a Hot Pan: Ensure the pan is preheated for 5–10 minutes to get the perfect sear on the steaks. A hot pan helps seal in the juices and gives a nice crust.
- Rest the Steaks: After cooking, let the steaks rest for a few minutes. This allows the juices to redistribute, making the meat tender and juicy.
- Adjust Sauce Consistency: If the sauce thickens too much while cooling, add a little cream or stock to get it to the right consistency when reheating.
- Choose Quality Steaks: For the best flavour and tenderness, choose good-quality rib-eye steaks with marbling. The fat helps keep the meat juicy while cooking.
- Don’t Overcook: Be careful not to overcook the steaks. Cooking them for just the right time (2–3 minutes per side) will ensure they stay tender and juicy, whether you prefer them rare or well done.
Mary Berry Rib-eye Steak With Green Peppercorn Sauce