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Rib Eye with Peppered Sauce

Last updated: 26/10/2011

Rib Eye with Peppered Sauce    



4 Ribe Eye Steaks 180g Each

40ml Brandy

½ Chopped Onion

6 Mushrooms Sliced

150ml Crème Fraiche

Drop Worchester Sauce

12 Green Peppercorns

1 Clove Garlic

Freshly Ground Cracked Black pepper 



Preheat frying pan till very hot ( at least 4 minutes) and then add a litte oil quickly followed by the steak and leave to cook on one side for 3 minutes and repeat on other side. Only when you turn the steak over season it with black pepper.

Transfer pan to oven and continue to cook to whatever degree of cooking is required. While steak is in oven cooking chop onion and slice mushroom.

Remove steak from oven when required cooking degree is reached and remove steak from pan to rest to the side.

Add to the pan the onions, garlic peppercorns, mushrooms and cook for 3 minutes on high heat then add the Brandy and Flame by igniting the brandy with the flame from the gas or a igniter. When the flame dies off it has burnt off the alcohol then add cream & Worchester sauce and reduce until slightly thick.

Serve sauce around the steak not over it or under it as you want to keep the char almost crust you created. 


Brian’s Tips

Heat the pan dry before adding oil.

Weird but effective tip is to turn your extraction fan up full from the start.

Use a thick bottomed frying pan.