Ingredients for 2 people
- 2 x Prime rib steak
- waxy potatoes
- Brussels sprouts
- 200 g chestnuts
- olive oil
- lemon
- Paprika powder (sweet)
- Green peppercorns
- 2 small shallots
- Garlic
- Sugar
- thyme
- nutmeg
- Salt
The days are getting cooler, autumn is slowly giving way to winter, and with it, it's time for wintery ingredients to make their way onto our plates. One of these delicacies for the cooler season is chestnuts. These sweet chestnuts captivate with their nutty flavor and are extremely healthy. They also pair perfectly with our steaks. Therefore, we'd like to introduce you to our recipe for prime rib steaks with potato wedges and Brussels sprouts in a peppercorn and chestnut sauce.
preparation
The prime rib steaks should be taken out of the refrigerator a few hours before cooking so that they can reach room temperature before preparation.
Wrap the tempered steaks in unseasoned aluminum foil and then place them in the oven at a low temperature (approx. 100°C) until the desired degree of doneness is reached. Check the internal temperature of the steaks regularly with a meat thermometer until it reaches approximately 55 to 58°C. The thicker the cut, the longer it will take to reach the desired degree of doneness, usually several hours. Once the desired temperature is reached, remove the steaks from the oven, remove the aluminum foil, and sear the meat briefly but thoroughly on both sides. Then season with salt and pepper to taste.
While the steaks are in the oven, cut the potatoes lengthwise into eighths and peel if necessary. We recommend using waxy potatoes, as they retain a nice firm bite and also have a lower starch content than floury potatoes. The latter fall apart more quickly when cooked and are therefore better suited for making things like dumplings or mashed potatoes. However, firmer varieties are ideal for wedges.
Briefly boil the sliced potatoes in lightly salted water, then drain and let cool. In a bowl, combine olive oil and paprika powder and toss the wedges until evenly coated. Once the steaks have reached the desired internal temperature and are removed from the oven, place the wedges in a pan and fry them until crispy.
Trim and wash the Brussels sprouts, and let them drain. Cut a cross in the stem. Then boil the florets in salted water for 6 to 8 minutes. After draining, rinse with cold water.
For the sauce, melt about 1 tablespoon of butter in a saucepan. Finely chop the shallots, crush the garlic cloves, sprinkle with a little sugar, and sauté in the butter until translucent. Be careful not to let the mixture get too dark, or the sauce will taste bitter.
Chop the remaining precooked chestnuts and fry them briefly with pepper and a little thyme. Then reduce the heat, add the sauce, cream, and a squeeze of lemon juice, and blend everything with a hand blender until smooth.
Finally, pour the sauce over the Brussels sprouts and sprinkle the remaining chestnuts and a little nutmeg over the sprouts. Serve with the steaks and wedges. Enjoy!
