Ribeye Steak with Creamed Spinach & Truffled Peppercorn Sauce

11 October 2024
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Ribe Eye Steak With Peppercorn SauceRibe Eye Steak With Peppercorn Sauce

This delectable recipe combines the richness of perfectly seared steak with the earthy aroma of truffle and the subtle heat of peppercorns, all accompanied by a comforting creamed spinach on the side. The key to this dish is in the quality of the ingredients and the care of the cooking. It’s a lovely option to enjoy for date night with crispy homemade chips and your favourite fruity red wine.


Serves: 12

Prep Time: 10 minutes

Cooking Time: 10 minutes


Ingredients:

  • 2 x 225g dry aged ribeye steaks
  • 2 cloves garlic, peeled
  • 1 large sprig of rosemary
  • 1 tsp olive oil
  • Sea salt to taste
  • Cracked black pepper to taste

For the creamed spinach:

  • ½ tsp olive oil
  • 250g spinach
  • 25ml double cream
  • 1 clove garlic, finely chopped
  • 1 tbsp parmesan cheese
  • ¼ tsp cracked black pepper

For the truffled peppercorn sauce:

  • 15g butter
  • 50ml double cream
  • 1 tsp cracked black pepper
  • ½ tsp white pepper
  • 1 tsp tomato puree
  • 100ml red wine
  • 150ml beef stock
  • 15g fresh black truffle, finely grated
  • Sea salt flakes to taste

Method:

  1. Begin by rubbing the steaks with olive oil then seasoning with a little salt and pepper, then leave to come up to room temperature allowing the meat to absorb the seasoning.
  2. In a Lidded Saute Pan, add the olive oil and garlic and sweat on a medium heat for 2 minutes. Then, add the spinach. Lower the heat to a light simmer and place the lid on top of the pan for 5 minutes until the spinach has completely wilted, then take off the heat and leave to cool.
  3. Once the spinach has cooled, press it to drain all of the excess liquid (the best way to do this is with a cheese cloth, by wrapping the spinach in the cloth and squeezing all of the liquid out) then place it back into the pan and add the double cream, parmesan cheese and cracked black pepper. Mix together on a medium heat until the spinach becomes thick and creamy.
  4. In a Milk Pan, melt the butter then add the cracked black pepper, white pepper, tomato puree, red wine, beef stock and sea salt flakes to taste. Mix well then bring to the boil, stirring constantly until the sauce has reduced by around half. Then, reduce the heat to a simmer and pour in the cream to thicken the sauce. Stir in the grated black truffle and leave on a gentle simmer.
  5. Place a Grill Pan over a high heat until it is piping hot then add the steaks, 2 cloves of garlic and the sprig of rosemary. Cook on each side over a high heat - 3 minutes for medium rare or 4 minutes for medium – then, take off the heat and leave to rest for around 3 to 4 minutes before plating. Drizzle the truffled peppercorn sauce over the top, add the side of creamed spinach and enjoy!