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Filey Bay Whisky & Black Pepper Aged Ribeye Steak with a Creamy Peppercorn Sauce

Taste the rich and robust flavours of a Filey Bay Whisky & Black Pepper Aged Ribeye Steak, perfectly complemented by a creamy peppercorn sauce. This dish marries the smoky, oaky notes of Filey Bay whisky with the fiery kick of black pepper, creating a steak that’s both tender and intensely flavoured. Serve it with classic sides like creamy mashed potatoes and sautéed green beans for a luxurious dining experience.

INGREDIENTS

For the Steak:

  • 2 aged ribeye steaks
  • 2 tablespoons olive oil
  • 1 tablespoon black peppercorns, coarsely ground
  • 1 teaspoon sea salt
  • 2 sprigs fresh rosemary
  • 2 cloves garlic, crushed

For the Creamy Peppercorn Sauce:

  • 1 tablespoon butter
  • 1 small shallot, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon black peppercorns, coarsely crushed
  • 50ml Filey Bay whisky
  • 200ml double cream
  • 1 teaspoon Dijon mustard
  • Salt, to taste
METHOD

For the Steak:

  • Remove the steaks from the fridge 30 minutes before cooking to bring them to room temperature.
  • Pat the marinated steaks dry with kitchen paper, then coat them generously with the coarsely ground black pepper and sea salt. Press the seasoning into the meat.
  • In a large skillet or frying pan, heat a bit of olive oil over medium-high heat until it's nearly smoking.
  • Add the rosemary and crushed garlic to the pan, then place the steaks in the pan. Cook for 3-4 minutes on each side for medium-rare, adjusting the time to your preferred level of doneness.
  • Remove the steaks from the pan and let them rest under foil for about 5 minutes.

For the Creamy Peppercorn Sauce:

  • In the same pan used for the steaks, reduce the heat to medium and add the butter.
  • Once melted, add the finely chopped shallot and minced garlic. Sauté until softened, about 2-3 minutes.
  • Add the coarsely crushed black peppercorns to the pan and stir for another minute.
  • Pour in the Filey Bay whisky, allowing it to simmer and reduce by half.
  • Lower the heat and stir in the double cream and Dijon mustard. Let the sauce simmer until it thickens, about 5-7 minutes.
  • Season with salt to taste.

Serving:

  • Slice the rested steaks against the grain and arrange them on a serving platter.
  • Pour the creamy peppercorn sauce over the steaks or serve it on the side.

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Sides and Ingredients that Pair with Filey Bay Whisky & Black Pepper Aged Ribeye Steak

Sides:

Creamy Mashed Potatoes

  • Rich and buttery mashed potatoes provide a smooth and comforting contrast to the robust flavours of the steak.

Sautéed Green Beans with Almonds

  • The crunch of toasted almonds and the freshness of green beans add a delightful texture and lightness to the meal.

Garlic Roasted Potatoes

  • Crispy on the outside and fluffy on the inside, these potatoes are a perfect accompaniment to the steak.

Grilled Asparagus with Lemon

  • The slight char and zesty lemon add a bright, fresh element to the plate.

Roasted Root Vegetables

  • A mix of carrots, parsnips, and beetroots roasted until caramelised brings a sweet earthiness that complements the steak.

Creamed Spinach

  • A rich, creamy side that pairs well with the peppercorn sauce.

Ingredients:

Mushrooms

  • Sautéed or grilled mushrooms add a savoury umami boost that pairs excellently with steak.

Caramelised Onions

  • Sweet, caramelised onions enhance the depth of flavour and add a touch of sweetness to the dish.

Horseradish Cream

  • A bit of heat and tang from horseradish cream can cut through the richness of the steak and sauce.

Cherry Tomatoes

  • Roasted or fresh, cherry tomatoes add a pop of acidity and sweetness.

Herb Butter

  • A pat of herb-infused butter (e.g., with thyme, rosemary, or parsley) melted over the steak adds an extra layer of flavour.

Spinach and Rocket Salad

  • A light salad with a simple lemon vinaigrette offers a refreshing balance to the meal.

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Hot Tips

  • Patting the steaks dry before searing helps achieve a better crust.
  • Use a meat thermometer to ensure your steak reaches your desired doneness: 52°C for rare, 60°C for medium, and 70°C for well done.
  • Letting the steak rest is crucial as it allows the juices to redistribute, ensuring a juicy, tender steak.

Pairings

Whiskeys

Filey Bay Whisky

  • Enjoy the same whiskey used in the marinade. Its notes will harmonise beautifully with the steak.

Bourbon

  • A smooth bourbon with caramel and vanilla notes can complement the rich, peppery flavours of the steak.

Red Wines

Cabernet Sauvignon

  • A full-bodied red wine with dark fruit flavours and tannins that can stand up to the bold taste of the steak.

Malbec

  • Known for its deep colour and rich fruit flavours, Malbec pairs well with grilled and peppery meats.

Syrah/Shiraz

  • This wine offers a spicy, fruity profile that matches the black pepper crust of the ribeye.

Merlot

  • A softer, medium-bodied option with plum and cherry notes that won't overpower the steak.

Beer

Stout

  • A rich, dark stout with coffee and chocolate notes can complement the char and pepper of the steak.

Porter

  • Another dark beer with roasted malt flavours that pairs well with grilled meats.

IPA (India Pale Ale)

  • A hoppy IPA provides a bitter contrast that can refresh the palate between bites of rich steak.

Non-Alcoholic Options

Sparkling Water with a Slice of Lemon

  • The effervescence and citrus can cleanse the palate and balance the richness of the steak.

Iced Tea

  • Unsweetened or lightly sweetened iced tea can offer a refreshing contrast.

Pomegranate Juice

  • The tartness of pomegranate juice can cut through the richness of the steak and sauce.

Cocktails

Old Fashioned

  • A classic whiskey cocktail that can enhance the whiskey notes in the dish.

Manhattan

  • A sophisticated choice that combines whiskey with sweet vermouth and bitters, pairing well with the robust flavours of the steak.

Whiskey Sour

  • The balance of sweet and sour in this cocktail can complement the richness of the ribeye.

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