Peppered rib eye cutlet with beaujolais pan sauce
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.