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Ribeye Steak with Sweet Potato Chips and Five Peppercorn Sauce

Ribeye Steak with Sweet Potato Chips and Five Peppercorn Sauce

By Morrisons
Published on 14 May 2021
Enjoy a classic steak with colourful and tasty sweet potato chips - ideal for date night or a special treat.
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Time and servings

55 minsTotal time
2Servings
15 minsPrep time
40 minsCooking time

Ingredients

  • 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

  1. Step 1

    Preheat the oven to 200C fan/220C/gas 7.
  2. Step 2

    Place the sweet potato wedges onto a baking tray. Drizzle with olive oil and season with 5 peppercorn seasoning.
  3. Step 3

    Place into the hot oven for 25-30 minutes or until golden brown and cooked through.
  4. 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.
  5. Step 5

    Add the Madeira wine, bring to the boil and simmer to reduce.
  6. 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.
  7. Step 7

    Finish with the juice of half a lemon. Taste, and season with extra 5 peppercorn sauce to your liking.
  8. 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.
  9. 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.
  10. Step 10

    Allow the steaks to rest for 5 minutes before serving with the 5 peppercorn sauce and the sweet potato chips.
  11. Step 11

    Serve with fine green beans.