Ribeye with spicy pepper sauce
1 serving
30 minutes
Ribeye with spicy pepper sauce is a true delight of Australian cuisine, where the tenderness of the meat harmoniously combines with spicy accents. Historically, ribeye became a popular choice among gourmets due to its rich flavor and marbled texture. It is prepared with light salt and then covered with pepper sauce that adds sharpness and depth. The dish is complemented by shimeji mushrooms cooked in spinach style and mini potatoes fried in clarified butter, giving it a tender texture and slight sweetness. The finishing touch is watercress salad and fried onions that add freshness and crunch. This dish pairs perfectly with a glass of red wine, enhancing its rich flavor nuances and creating an atmosphere of true gastronomic pleasure.
1
Cook ribeye in the 'Egg', lightly salt it.
- Beef ribeye: 280 g
2
The ready ribeye should be brushed with a spicy pepper sauce, but only on one side.
- Pepper sauce (sauce au poivre): 30 ml
3
We prepare shimeji mushrooms using spinach technology (salt, garlic, olive oil, wine).
- Shimeji mushrooms: 10 g
- Spinach: 10 g
4
Mix the prepared mushrooms with the liquid and spinach, then place them on the ribeye.
- Shimeji mushrooms: 10 g
- Spinach: 10 g
5
Cut the baby potatoes in half, fry in melted butter until cooked, then place on a plate with the steak.
- Baby potatoes: 30 g