@56kilo on Rouxbarb

Ribeye with Peppercorn Sauce and Gruyère Broccoli Salad

A delicious weekend dinner with juicy grilled ribeye, a rich and creamy peppercorn sauce and a fresh broccoli salad with Gruyère and toasted hazelnuts. Full of flavor, yet surprisingly simple to make.

Ingredients

21 items · serves 2

Ribeye

Ribeye steaksabout 250 g each 2

Olive oil 1 tbsp

Salt 1 tsp

Freshly ground black pepper ½ tsp

Peppercorn Sauce

Shallotsfinely chopped 2

Whole peppercornsmixed pink, green and/or black 1 ½ tbsp

Butter 1 tbsp

Heavy cream 300 ml

Crème fraîche 200 ml

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Directions

Prepare Steaks

Remove the ribeye steaks from the refrigerator about 1 hour before cooking. About 15 minutes before grilling, season with salt and black pepper and rub with the olive oil.

Make Peppercorn Sauce

Lightly crush the peppercorns in a mortar. Melt the butter in a saucepan and sauté the shallots and crushed peppercorns until the shallots have softened.

Simmer Sauce

Add the heavy cream, crème fraîche, Dijon mustard, tomato paste, tamari, beef stock and red wine or cognac/whisky. Let the sauce simmer gently until slightly reduced and creamy. Season with the salt.

Prepare Broccoli Salad

Cut the broccoli into florets. Toss with 1 tbsp of the olive oil and ¼ tsp salt.

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Nutrition(per serving)

1682kcal

Protein91.5 g21%

Carbs40 g9%

Fat131.1 g69%

Fiber 11.2 gSugar 13.9 gSat. fat 67.2 gSodium 3776.9 mg

Nutrition information is automatically estimated using established food composition databases and should be considered an estimate, not a guarantee. Values vary by brand, measurement and preparation. Not medical or dietetic advice.

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Step 1

Prepare Steaks

Remove the ribeye steaks from the refrigerator about 1 hour before cooking. About 15 minutes before grilling, season with salt and black pepper and rub with the olive oil.

Step 2

Make Peppercorn Sauce

Lightly crush the peppercorns in a mortar. Melt the butter in a saucepan and sauté the shallots and crushed peppercorns until the shallots have softened.

Step 3

Simmer Sauce

Step 4

Prepare Broccoli Salad

Cut the broccoli into florets. Toss with 1 tbsp of the olive oil and ¼ tsp salt.

Step 5

Make Dressing

Mix the remaining 1 tbsp olive oil, balsamic vinegar, hazelnuts and remaining ¼ tsp salt to make the dressing.

Keep cooking in the full app

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