Meat RECIPE

Beef with Pepper Sauce

This is one of my fav recipes from Meatstock!! I got to cook these beautiful T-Bone steaks from Bass Strait Beef alongside pit-master Diva Q. Promise me you’ll try this dreamy pepper sauce on your friends, they will love you forever. The trick is to use loads of pepper, obvs, and invest in some decent red wine - none of that cheap stuff, hah!

Ingredients

2 steaks (your fave cut such as rib eye)

1 tablespoon of Butter

4 shallots finely diced

4 cloves of garlic finely diced

1 tablespoon of oregano finely chopped 

So much black pepper

2 tablespoons of tomato paste

200ml of red wine

1L of beef stock

3 tablespoons of crème fraîche

Equipment: Traeger Grills

- Feeds 2 -

HOW TO MAKE IT

1. When ready to cook, set the Traeger temperature to 225˚F and preheat with the lid closed for 15 minutes. For optimal flavour, use Super Smoke if available. ( 225 ˚F / 107 ˚C Super Smoke )

2. Insert the probe horizontally into the centre of the steak, avoiding any bones and large pockets of fat, if possible. Place the steaks directly on the grill grates, close the lid, and smoke for 30 minutes. ( 225 ˚F / 107 ˚C Super Smoke )

3. With tongs, transfer the steaks to a platter and increase the Traeger temperature to 450˚F. For optimal results, set to 500˚F if available. ( 500 ˚F / 260 ˚C Super Smoke )

4. Reverse sear, allow to rest.
   

   Make the sauce next while the steak is smoking:

5. Sweat the eschalots garlic, black pepper & thyme for 20 minutes in olive oil.

6. Add tomato paste for 5 minutes.

7. Deglaze with red wine, add beef stock and slowly reduce over 20-30 minutes until it thickens. Slightly whisk in crème fraîche and add a dash of water if need be. Check the seasoning and I always cut with a few drops of lemon juice.