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Bistro Rib Eye steak with garlic croûtes and french fries

Bistro Rib Eye steak with garlic croûtes and french fries

Monday, 14 July 2014 08:17:30 Europe/London


Servings: 4

  • 4 slices white bread
  • 1/2 garlic clove
  • 4 teaspoons olive oil
  • 16 ounces Rib Eye steak
  • 2 tablespoons of green peppercorns, cracked (or 2 tbsp cracked black peppercorns)
  • 1/4 cup red wine
  • 1/4 cup beef stock
  • 1/4 cup sweet red pepper, finely diced
  • 1 shallot, finely diced (or 1 green onion, finely diced)
  • 2 teaspoons butter

French Fries

  • 4 potatoes, peeled and cut into long, thin strips
  • 1 tablespoon vegetable oil
  • 1 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  1. French Fries
  2. Preheat oven to 200oC.
  3. In a bowl, mix potatoes with oil, thyme, salt and pepper.
  4. Arrange on a foil-lined rimmed baking sheet.
  5. Bake, turning once, for 40 minutes or until tender inside and crisp outside.
  6. While the potatoes cook, start the Bistro Steak.
  7. Rub bread all over with cut side of garlic; brush with 2 teaspoons (10 ml) of the oil. Toast on baking sheet for 10 minutes or until golden
  8. Roll edges in peppercorns to coat.
  9. In a frying pan, heat remaining oil over medium-high heat; cook steaks for 4 to 6 minutes until medium-rare inside and browned. Transfer to plate; cover and keep warm.
  10. Add wine and stock to frying pan; bring to the boil. Boil for about 1 minute or until reduced by half. Remove from heat.
  11. Stir in red pepper, shallot, butter and any juices accumulated on the plate.
  12. Cut steaks in half; place on croûtes.
  13. Pour sauce over the top of the meat.
  14. Serve with French Fries.
Posted in Steak Recipes By

george hixson

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