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Classic Rib Eye Steak With A Creamy Red Wine Pepper Sauce

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There has been a resurgence of late of classic recipes from the 1970’s, what you might call retro-cuisine. The likes of prawn cocktail, black forest gateaux and coq-au-vin have become fashionable again. For some they probably never went away. I’m not the greatest fan of this trend, mainly because of poor execution and a final result that is a pale imitation of the original intent. The one dish that stands out, however, is the classic peppered steak served with a rich, winey, creamy sauce. This is a perfect meal for two on a cold winter weekend night in front of a log fire, washed down with a bottle or two of your favourite Barossa Shiraz. Say no more.

Serves 4

4 x 250g rib eye steaks

Salt

2 tablespoons  plus 2 teaspoons Big 5 Pepper Rub            

6 tablespoons light olive oil

500g button mushrooms, washed and thinly sliced

2 shallots minced

2 medium cloves garlic, minced

250ml red wine (e.g shiraz or merlot)

250ml beef stock

125 ml sour cream

 

Season steaks with salt and 2 tablespoons Big 5 Pepper Rub. In 2 large stainless steel or cast iron frying pans, heat 2 tablespoons oil in each over high heat until lightly smoking. Divide steaks between pans and sear, turning frequently, until well browned on both sides about 7 minutes. Transfer steaks to a plate and keep warm.

Divide remaining 2 tablespoons oil between the pans and heat until shimmering. Add half the mushrooms to each pan and cook, stirring frequently and scraping up any browned bits from bottom of pan, until mushrooms have released their liquid and it has cooked off, about 6 minutes. Add half the shallots, and garlic to each pan and continue cooking, stirring, until mushrooms are browned and shallots are softened and lightly golden, about 7 minutes longer. Season with salt and a ½ teaspoon of Big 5 Pepper Rub in each pan.

Add half the wine to each pan and bring to a boil. Scrape the contents of 1 pan into the other and continue cooking until wine has evaporated, about 6 minutes. Add stock and reduce by half, about 4 minutes. Add cream, bring to a boil, and reduce to a simmer. Simmer until lightly reduced and the sauce has thickened slightly.

Return steaks to pan, coat with the sauce to rewarm and serve right away. Serve with thick cut chips and a salad of baby spinach leaves.




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