Peppered rib eye cutlet with beaujolais pan sauce

Serves 4 people

A giant brontosaurus steak that hangs over the edge of the plate is pure indulgence.

  • 4 x 450g rib eye cutlet
  • 2 Tbsp cracked black pepper
  • sea salt
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp unsalted butter
  • 2 eschalots, finely minced
  • 1 tsp plain flour
  • 2 sprigs rosemary leaves
  • 1 garlic clove, minced
  • 4 anchovy fillets
  • 500ml Beaujolais wine
  • green beans and radish salad, to serve

1 Coat each rib eye cutlet with cracked pepper and season lightly with salt. Pour the olive oil into a heavy-based frypan and set over a medium heat. Sear the steaks for 4 minutes on each side, until cooked medium rare, then set aside in a warm place to rest.

2 Add the butter to the pan and sauté the eschalots for 2 minutes. Add the flour, rosemary, garlic and anchovies and cook for 2 minutes. Pour in the Beaujolais and simmer for 5 minutes to reduce to sauce consistency.

3 Grill the steaks lightly to re-warm and serve with the pan sauce, beans and radish salad.

Professional Tip: Beaujolais is a light French red wine made form Gamay grapes. Pinot Noir is a good alternative.