JustCook logo
Plated meal

Pan-Seared Ribeye Steak with Pepper Sauce, Asparagus and Mashed Potatoes

  • Gluten Free
  • High Protein
  • Premium
  • Meat
  • Contains Dairy

Classic steaks served with black peppercorn cream sauce, velvety mashed aligot and seared asparagus, wrapped in bresola. Need we say more?

Nutrition Per Portion

  • Calories

    1355

  • Carbs

    46.4g

  • Fat

    100.7g

  • Fibre

    8.4g

  • Protein

    66.3g

  • Sugar

    9.5g

  • 0.0 min

    Peel and finely chop the shallots and garlic.

  • 2.0 min

    Peel and chop the potato into 2 cm pieces.

  • 3.5 min

    Place the potato in a saucepan, cover with salted water and bring to the boil. Allow to cook until tender and easily pierced with a fork. (15mins)

  • 4.5 min

    In another saucepan, heat half of the olive oil over medium heat.

  • 5.5 min

    Add the shallots and garlic and saute until the shallots have softened.

  • 7.5 min

    Add the pepper sauce and 3/4 of the cream and stir until well combined.

  • 8.5 min

    Lower the heat of the sauce and allow to gently simmer.

  • 9.0 min

    Season the steak well with salt and pepper. Rub with olive oil and set aside.

  • 10.0 min

    Heat a frying pan over medium-high heat.

  • 12.0 min

    Add the steak to the pan and cook to your liking, ensuring to cook both sides for an equal amount of time. (roughly 5-6 mins rare, 7-8 mins medium)

  • 13.0 min

    Finely grate the parmesan.

  • 18.5 min

    Drain the potato and return to the saucepan it was cooked in.

  • 19.0 min

    Mash the potato, adding the cream, parmesan and butter until smooth. Season with salt and pepper and cover with aluminium foil.

  • 20.0 min

    Remove the steak from the pan and transfer to a chopping board to rest for a few minutes.

  • 20.5 min

    Add the asparagus to the pan used to cook the steaks and cook until tender and the skin is slightly blistered.

  • 22.5 min

    Remove the asparagus from the pan and transfer to the chopping board.

  • 23.0 min

    Separate the asparagus into bundles and use the bresola to wrap the bundles.

  • 24.0 min

    Distribute the mashed potato among serving plates.

  • 25.0 min

    Distribute the steak and asparagus bundles among serving plates.

  • 26.0 min

    Serve the steak, potato and asparagus drizzled with the pepper sauce.

  • Ingredients

    Rib Eye

    Black Pepper Sauce

    Cream

    Shallots

    finely chopped

    Garlic

    finely chopped

    Giant Asparagus

    Potatoes

    chopped

    Butter

    Parmesan Cheese

    grated

    Olive Oil

    1 tablespoon per person

    Bresola

  • 2 of 11 failed / iids:,52,728/ rid: 531