Prepare to embark on a gastronomic journey that transforms an ordinary dinner into an extraordinary culinary adventure! Our Brandy Peppercorn Steak with Root Vegetable Straw isn't just a meal—it's a symphony of flavors that marries the robust intensity of perfectly seared ribeye with the delicate sweetness of caramelized root vegetables. Imagine a restaurant-quality dish that you can masterfully create in your own kitchen, impressing dinner guests and satisfying your inner gourmet chef.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: French
Serves: 2 servings
Ingredients
- 2 ribeye steaks
- 1 tablespoon brandy
- 1 tablespoon crushed black peppercorns
- 2 carrots, julienned
- 1 parsnip, julienned
- Salt to taste
- Olive oil for frying
Instructions
- Begin by preparing your ingredients. Take the ribeye steaks out of the refrigerator and let them come to room temperature for about 15 minutes. This helps in achieving an even cook.
- While the steaks are resting, prepare the root vegetables. Peel the carrots and parsnip, then julienne them into thin strips. Set aside.
- In a small bowl, combine the crushed black peppercorns with a pinch of salt. Rub this mixture generously over both sides of the ribeye steaks, ensuring they are well-coated.
- Heat a large skillet over medium-high heat and add a drizzle of olive oil. Allow the oil to heat until it shimmers, indicating it’s ready for cooking.
- Carefully place the seasoned ribeye steaks in the hot skillet. Sear them for about 4-5 minutes on one side without moving them, allowing a crust to form.
- Flip the steaks and cook for an additional 3-4 minutes for medium-rare, adjusting the time according to your preferred doneness. Once cooked, remove the steaks from the skillet and let them rest on a plate, tented with foil to keep warm.
- In the same skillet, add a bit more olive oil if necessary, then add the julienned carrots and parsnip. Sauté the vegetables over medium heat for about 5-7 minutes, stirring occasionally, until they are tender and slightly caramelized.
- Once the root vegetables are cooked, remove them from the skillet and set aside. In the same skillet, reduce the heat to low and add the brandy carefully, scraping up any browned bits from the bottom of the pan to enhance the flavor.
- Allow the brandy to simmer for 1-2 minutes, then return the steaks to the skillet, spooning the sauce over them to infuse the flavor.
- To serve, place the sautéed root vegetable straw on the plate, then top with the ribeye steak. Drizzle any remaining brandy sauce over the steak for added flavor.
- Enjoy your Brandy Peppercorn Steak with Root Vegetable Straw, savoring the rich flavors and tender textures.
Tips
- Temperature is Key: Always let your steaks rest at room temperature for 15-20 minutes before cooking to ensure even heat distribution.
- Peppercorn Technique: Crush your black peppercorns just before applying to maximize their aromatic intensity.
- Skillet Selection: Use a heavy-bottomed cast iron or stainless steel skillet for the best sear and flavor development.
- Doneness Mastery: Use a meat thermometer for precision - 130-135°F for medium-rare, 140-145°F for medium.
- Resting Ritual: Always let your steak rest 5-7 minutes after cooking to allow juices to redistribute, ensuring maximum tenderness.
- Vegetable Julienne: Use a sharp knife or mandoline for uniform, thin vegetable strips that cook evenly and look professionally prepared.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 8g
Protein: 35g
Fat: 32g
Saturated Fat: 13g
Cholesterol: 110mg
