Recipe from noobcook.
- 2 ribeye steaks (or other cuts such as sirloin) at least 1-inch thick (about 250g each)
- 100 grams baby carrots peeled
- 100 grams baby fine beans ends trimmed
- olive oil
- 1/2 tsp sea salt
- 2 tbsp black peppercorn pounded using mortar and pestle
- 1/2 glass red wine
- 100 ml beef broth you can cheat by using a small piece of beef cube
- 4 tbsp thickened cream adjust to taste
- 1/2 tsp Worcester sauce (Worcestershire Sauce)
- cornstarch solution 1/2 tsp cornstarch dissolved in 2 tsp water
- Blanch carrots and baby fine beans in a pot of boiling water for 3 minutes. Transfer immediately to an ice water bath for 5 minutes, drain and set aside.
- Brush both sides of steaks with olive oil, season with salt and 1/2 tsp of the crushed pepper.
- Heat saucepan on high heat (without any oil) until very hot. Place the steaks onto the hot pan and reduce the heat to medium high.
- Cook the steaks based on desired doneness. For my steak which is 1-inch thick, I cook each side for about 4 minutes, for somewhere between medium rare and medium. Note: add or subtract for each stage of doneness – e.g. add 1 minute for medium well.
- Place the cooked steaks on a plate and let it rest for a few minutes before serving. Reserve the liquid collected on the plate for making black pepper steak sauce.
- Meanwhile, heat the saucepan used to cook the steak. Add red wine and deglaze the pan by scraping the browned bits with a spatula. Simmer for a few seconds to allow the alcohol to evaporate.
- Add remaining crushed black pepper, beef broth, liquid collected from the cooked steak (step 5), cream and worcester sauce. Simmer for few minutes. Thicken the sauce with cornstarch solution.
- Arrange cooked steak on a plate with blanched carrots and beans. Ladle black pepper sauce over the steak and serve immediately.