This is a steak and potatoes served with a Asian twist on the pan sauce. Cook the steak to your liking then remove and make the sauce in the same pan. This ensures that all the tasty, caramelized juices from the cooking go into your sauce, turning it into an umami-bomb flavour sensation!
LEVEL Easy
SERVES 4
INGREDIENTS
1 tablespoon oil
2 8 oz ribeye steaks, at room temperature
SAUCE
1 tablespoon butter
1 garlic clove, crushed
1 tablespoon brandy
2 tablespoons green peppercorns in brine, drained
(or 1 tablespoon black peppercorns crushed with a knife)
1/2 cup heavy cream
1 teaspoon Taste #5 Umami Vegetarian Far Eastern Recipe paste
TO SERVE
French Fries
Watercress
METHOD
- Remove the steaks from the refrigerator and allow them to come to room temperature for at least 30 minutes.
- Rub the steaks on both sides with olive oil and season with kosher salt and freshly ground pepper.
- Place a frying pan or grill pan over high heat until smoking.
- Cook the steaks to you liking, turning only once.
- Remove steaks to a warmed plate.
- Reduce heat to low and add the butter, garlic and brandy – cooking for 1 minute. Whisk in the peppercorns, cream and umami paste.
- Simmer for another minute.
- Plate the steaks with french fries and watercress, pouring the sauce over the steaks.