Dinner

Pan-Seared Beef Rib Eye with Peppercorn Jus & Pommes Anna

Name: Pan-Seared Beef Rib Eye with Peppercorn Jus & Pommes Anna
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 servings
Ingredients: STEAK: 2 bone-in rib eye steaks (10 oz each, 1.25 inches thick), room temperature, 1 tbsp fleur de sel, 1/2 tsp cracked black pepper, 2 tbsp neutral oil; JUS: 2 tsp black peppercorns, 1/4 cup beef stock, 2 tbsp dry red wine, 1/2 tsp Dijon mustard, 0.5 oz cold butter, fleur de sel; POMMES ANNA: 12 oz waxy potato (about 2 medium), 2 tbsp unsalted butter, 2 tbsp clarified butter or neutral oil, 1/2 tsp fresh thyme leaves, 1/4 tsp sea salt, Pinch of white pepper

A premium rib eye—marbled and buttery—seared hard until a golden crust forms, finished in the oven, then rested. Sliced against the grain and fanned elegantly on the plate, crowned with a silky peppercorn reduction and accompanied by a golden, crispy potato cake pressed with butter and herbs. A classic French bistro dinner, executed with precision.

132cal 4gprotein 30gcarbs 1gfat 20min prep 35min cook 2serves

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