🥩 Ribeye with Peppercorn Sauce and Sautéed Bell Pepper

Ingredients

• •about 5 oz (150 g), 1 large red bell pepper
• •12 oz (350 g) beef ribeye steak
• •scant 1/2 cup (100 ml) cooking cream
• •1 tbsp whole black peppercorns
• •1/4 cup (60 ml) red wine
• •1.5 tbsp (20 g) butter
• •to taste salt

• Recipes with red bell pepper
• Recipes with heavy cream
• Recipes with butter

How to make it, step by step

1. Take the steak out of the refrigerator 30 minutes ahead. Season generously with salt and pepper.
2. Cut the red bell pepper into strips and sauté in a skillet 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 bell pepper on the side.