Ribeye Steak with Creamed Spinach Truffled Peppercorn Sauce
Ingredients
- 2 x 225g dry aged ribeye steaks
- 2 cloves garlic, peeled
- 1 large sprig of rosemary
- 1 tsp olive oil
- Sea salt to taste
- Cracked black pepper to taste
- ½ tsp olive oil
- 250g spinach
- 25ml double cream
- 1 clove garlic, finely chopped
- 1 tbsp parmesan cheese
- ¼ tsp cracked black pepper
- 15g butter
- 50ml double cream
- 1 tsp cracked black pepper
- ½ tsp white pepper
- 1 tsp tomato puree
- 100ml red wine
- 150ml beef stock
- 15g fresh black truffle, finely grated
- Sea salt flakes to taste
Instructions
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