🥩 Ribeye with Peppercorn Sauce and Sautéed Pepper

Ingredients

• •150 g red pepper
• •350 g beef ribeye steak
• •100 ml cooking cream
• •10 g whole black peppercorns
• •60 ml red wine
• •20 g butter
• •to taste salt

• Recipes with red pepper
• Recipes with cooking cream
• Recipes with butter

Method, step by step

1. Take the steak out of the fridge 30 minutes ahead. Season generously with salt and pepper.
2. Cut the red pepper into strips and sauté in a frying pan with oil over medium heat for 8 minutes. Set aside.
3. Sear the steak in very hot butter for 3-4 minutes per side, depending on the doneness you want.
4. Remove the steak and add the crushed peppercorns to the pan juices.
5. Pour in the red wine or cognac, let it cook off, and add the cream. Reduce for 3 minutes.
6. Serve the steak with the peppercorn sauce over it and the sautéed pepper on the side.