Valentine's Day meal ideas: Rib eye steak dinner
‘Ribe eye Steaks’ is the go to choice for chefs.
‘Ribe eye Steaks’ is the go to choice for chefs, the ultimate sauce has to be peppercorn and this recipe is rich and decant, a few crispy spuds and glazed onion and you will have the perfect sharing date night meal. Light some candles, pop the cork on your favourite wine and you will have scenes of a brassiere in Paris right in your home.
This recipe serves 2 people as a main course.
2 Rib eye steaks
400g baby potatoes
40 mls extra virgin olive oil
3 springs rosemary picked
1 tea spoon Sea salt
2 red onions peeled and cut in half
Olive oil and balsamic
1 knob butter
1 tbsp butter
2 large shallots, finely chopped
3 tsp green peppercorns, in brine, drained
3 tbsp brandy
200mls double cream
Salt and cracked black pepper to taste
Give the potatoes a good wash and place in a pot of cold water. Bring to boil. Once water boils take off stove and drain. Place the par boiled potatoes on a baking tray with the olive oil and roast in a pre-heated oven at 200 for 20 minutes. After the 20 minutes, add the picked Rosemary and sea salt, pop back into the oven and roast for a further 20 minutes until potatoes are crispy.
Before cooking steak, make sure to leave out of fridge for 30mins to allow meat to come to room temp. Pre heat your oven to 200 degrees. Choose a medium sized heavy based frying pan or griddle pan, pre-heat on stove until smoking hot. Oil and season the steaks before placing in the pan. Cook steaks on each side for 3 minutes until you have a nice golden crust on each side. Take steaks off the griddle pan and place on a pre heated oven tray and pop into oven. Cooking times in the oven Medium rare 3-4 minutes Medium 4-6 minutes Well done about 12 minutes. Then take the steak from the oven and place on a warm plate and allow to rest for 5 minutes, this is a critical stage as the meat will relax, become more tender and juicy – Chefs top tip.
Cut the cut onions into a small pan or pot with the Olive oil, balsamic, knob butter Salt and pepper, now place into a pre heated oven at 200 and roasted for 15 minutes - checking after 5 to baste with the vinegar and butter glaze.
Put the butter in a large, high-sided frying pan, then fry the shallots and peppercorns over a medium heat for 5 minutes, until the shallots have softened but not browned. Add the brandy and cook until it has reduced away to almost nothing, be careful if cooking on gas as the brandy will flambé if the flame catches it. Now pour the cream into the pan, turn up the heat and boil rapidly until the sauce coats the back of a spoon. Check the sauce is seasoned to your liking before serving with steak. I like this to have a kick so be generous with the cracked black pepper.
