Ribeye Steak with Sweet Potato Chips and Five Peppercorn Sauce
By MorrisonsEnjoy a classic steak with colourful and tasty sweet potato chips - ideal for date night or a special treat.Time and servings
Ingredients
10 total- 1 shallot, finely chopped
- 1 five peppercorn seasoning
- 2 ribeye steaks
- 1 tbsp of madeira wine
- 10 g of butter
- 2 sweet potatoes, skin on, scrubbed and cut into 8 wedges
- 1 drizzle of olive oil
- 100 ml of beef stock
- 100 ml of double cream
- 0.5 lemon, juice only
Method
11 stepsStep 1
Preheat the oven to 200C fan/220C/gas 7.
Step 2
Place the sweet potato wedges onto a baking tray. Drizzle with olive oil and season with 5 peppercorn seasoning.
Step 3
Place into the hot oven for 25-30 minutes or until golden brown and cooked through.
Step 4
Melt the butter in a frying pan. Add the finely chopped shallot and sauté gently over a low heat until softened and golden in colour.
Step 5
Add the Madeira wine, bring to the boil and simmer to reduce.
Step 6
Add the cream, stock and 5 peppercorn seasoning. Bring to the boil for 3-4 minutes, stirring occasionally until a sauce consistency is reached.
Step 7
Finish with the juice of half a lemon. Taste, and season with extra 5 peppercorn sauce to your liking.
Step 8
Heat a griddle pan or frying pan over a high heat. Drizzle a little olive oil over the steaks and season with 5 peppercorn seasoning and salt.
Step 9
Once seasoned, pan fry the steaks for approximately 3-4 minutes on each side for a medium/rare steak. If you prefer your steak well done, increase the cooking time as desired.
Step 10
Allow the steaks to rest for 5 minutes before serving with the 5 peppercorn sauce and the sweet potato chips.
Step 11
Serve with fine green beans.