Recipe Beef rib steak with baked potatoes, sour cream & pepper sauce

To prepare this dish

Ingredient list

Baked potatoes

10 large potatoes

Beef rib steak

5 800 g beef rib steaks
25 g oil
50 g Elle & Vire gourmet butter 82% FAT
fleur de sel
ground black pepper

Light sour cream

500 g Cooking Cream Sour Taste
fleur de sel
1 bunch chopped chives
100 g finely chopped shallots
10 g grated horseradish

Pepper sauce

25 g Elle & Vire gourmet butter 82% FAT
50 g shallots
50 g cognac
100 g white wine
3 g cracked black peppercorns
50 g brown veal stock reduction
200 g Cooking Cream Sour Taste
50 g Elle & Vire gourmet butter 82% FAT
QS salt

Plating

fleur de sel
ground black pepper

Elle & Vire products used

Elle & Vire gourmet butter 82% FAT

Cooking Cream Sour Taste

The recipe,
step by step

1. 1

   Baked potatoes

   • Wash the potatoes and wrap in aluminium foil.
   • Bake 210°C for approximately 1 hour, depending on their size.
2. 2

   Beef rib steak

   • Trim the beef if necessary.
   • Season with salt and pepper.
   • Heat the oil in a skillet and sear the beef to give it nice colour.
   • Add the butter and finish cooking in a 220°C oven until the desired doneness is reached.
3. 3

   Light sour cream

   • Combine the cream, fleur de sel, horseradish and shallots.
   • Correct the seasoning.
   • Pour into ramekins, add the chives.
4. 4

   Pepper sauce

   • Peel and thinly slice the shallots.
   • In a saucepan, sweat the shallots in the butter.
   • Add the cracked peppercorns.
   • Flambé with the Cognac.
   • Add the white wine and reduce until almost evaporated.
   • Add the cream, the veal stock reduction and reduce until it has the consistency of a glaze.
   • Mount with the butter.
   • Season to taste.
5. 5

   Plating

   • Remove the beef from the oven, cover with a sheet of aluminium foil and let rest for 10 to 15 min.
   • Arrange on a platter with the potatoes, sour cream and pepper sauce.

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