Medium Rare Steak with Peppercorn Sauce and Grilled Vegetables
Posted by Tyreese Nelson
Ribeye Steaks, Red Bell Pepper, Heavy Cream, Black Pepper, Shallot, Peppercorns, Yellow Bell Pepper, Dijon Mustard, Salt, Beef Broth, Courgette, Olive Oil
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Medium Rare Steak with Peppercorn Sauce and Grilled Vegetables Recipe
This medium rare steak recipe with peppercorn sauce and grilled vegetables is a delicious and simple way to recreate a classic steakhouse meal at home. The creamy and slightly spicy peppercorn sauce perfectly complements the juicy and flavorful steak, while the grilled vegetables add a fresh and healthy touch to the dish.
Ingredients
- Two ribeye steaks
- 1 red bell pepper
- 1/2 cup heavy cream
- 1 tsp black pepper
- 1 shallot, finely chopped
- 2 tbsp Green peppercorns, drained and crushed
- 1 aubergine
- 1 yellow bell pepper
- 1 tablespoon dijon mustard
- 1 teaspoon salt
- 1 cup beef broth
- 1 courgette
- 2 tbsp olive oil
Time Needed
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Instructions
- Preheat the grill to high.
- Season steaks with salt and black pepper after brushing with olive oil.
- For medium rare, grill steaks for 3-4 minutes per side.
- Remove the steaks from the grill and set aside for 5 minutes to rest.
- Red and yellow peppers, zucchini and eggplant should be cut into 1/4 inch thick slices.
- Season the vegetables with salt and black pepper after brushing them with olive oil.
- Grill the vegetables for 3-4 minutes per side, or until they are tender.
- Melt butter in a small saucepan over medium heat.
- Cook until the shallot is softened, about 3 minutes.
- Bring the beef broth to a boil.
- Reduce the heat to low and continue to simmer until the liquid has been reduced by half.
- Cook until the sauce thickens, about 5 minutes, with the heavy cream and green peppercorns.
- Remove from heat and stir in Dijon mustard.
- Serve the steak with the peppercorn sauce and grilled vegetables.
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