Rib of beef with peppercorn sauce recipe

• 4 x 8oz Ribeye steaks
• 1 pinch sea salt and freshly ground pepper
• 3 tbsp olive oil
• 1 small bunch thyme
• 0.5 head garlic
• 1 shallot, minced
• 2 garlic cloves, minced
• 4 tbsp green jar peppercorns
• 50 ml (1.8fl oz) brandy
• 200 ml (7fl oz) beef stock
• 200 ml (7fl oz) cream
• 1 small bunch of tarragon leaves, chopped

1. Take 1 tbsp olive oil and sweat the shallot and garlic with the peppercorns.
2. Cook for a few minutes then add the brandy.
3. Flambe the brandy and reduce by half.
4. Season with salt and some ground black pepper then add the beef stock and leave to reduce on a medium heat.
5. Now get a griddle pan, and place on the stove.
6. Take the beef steaks on a tray, season heavily with salt and pepper and pour on 2 tbsp olive oil, rub the seasoning into the steaks.
7. Add the cream to the peppercorn sauce and leave to reduce until thick and sauce consistency.
8. Place the beef steaks in the griddle pan, leave for 2-3 minutes on one side to colour.
9. Then turn and leave for a further 3 minutes then take the sprigs of thyme and 1/2 head of garlic place on the steaks to infuse and then remove from the heat and rest for a few minutes.
10. To finish the sauce add the tarragon and taste for seasoning, then to plate up, serve the beef steaks with their own juices and the peppercorn sauce in a pot on the side.

ribeye steaks, salt, olive oil, thyme, garlic, shallot, garlic, green, brandy, beef stock, cream, tarragon

Taken from www.lovefood.com/guide/recipes/18916/rib-of-beef-with-peppercorn-sauce-recipe (may not work)