Peppercorn rib-eye steak with béarnaise sauce

1. 1

   To make the peppermix, combine all the ingredients in a spice grinder. Season the steaks on both sides with the peppermix and a pinch of salt. Any excess spice mix can be stored in an air-tight container for future use.

2. 2

   To make the béarnaise sauce, heat the vinegar, tarragon, shallot, pepper and three-quarters of a tablespoon of water in a small saucepan. Boil until the volume of liquid has reduced to a tablespoon.

3. 3

   Set a heatproof bowl over a pan of just-simmering water, ensuring the bowl is not touching the water. Add three-quarters of a tablespoon of water and the egg yolk and whisk with a balloon whisk until the mixture is creamy and increased in volume.

4. 4

   Remove from the heat and gradually whisk in the clarified butter. Stir in the tarragon and shallot reduction. Season with a good pinch of salt.

5. 5

   To cook the steaks, make sure they are at room temperature. Brush a ridged griddle pan with the oil and place over a high heat. When the pan is hot, add the steaks and cook for 1-2 minutes per side for rare, 2-2½ minutes per side for medium or up to 4 minutes per side for well done, depending on the thickness. Remove from the pan, cover with kitchen foil and leave to rest for 5 minutes at room temperature.

6. 6

   Serve the steak with the béarnaise and a side of butterhead lettuce salad or green beans.

1 serving ≈ 300 g

Nutrition values are estimates. - means data is unavailable.