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Rib Eye Steak with Green Peppercorn & Mushroom Sauce

BY Sybil Doms

A mouth-watering steak with mushroom sauce served with a side of chunky fries and green salad.

  • Makes : 4 |
  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 60 mins
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Chunky fries
1½ bottles (1.125 litres) cooking oil
6 potatoes, peeled and cut into chunky chips

Green Peppercorn and Mushroom Sauce
4 tsp (20 ml) olive oil
1 onion, chopped
1 x 250 g punnet brown mushrooms
2 cloves garlic, crushed
1 tsp (5 ml) green peppercorns in brine
4 tsp (20 ml) cake flour
1 C (250 ml) Ina Paarman’s Chicken Stock
1 C (250 ml) cream
1 tsp (5 ml) Old Brown Sherry
salt and pepper to taste

Green Salad with Parmesan and Lemon
1 x 100 g packet mixed rocket and watercress
black olives
Parmesan shavings
good-quality olive oil
juice of 1 lemon
salt and pepper to taste

4 rib eye steaks


Light the fire about an hour before you intend to start braaing.

Chunky fries

Meanwhile, heat some cooking oil in a medium pot. Add the potatoes and fry until golden brown. Drain and keep warm in a low oven.

Green Peppercorn and Mushroom Sauce

Fry the onion in olive oil until transparent. Add the mushrooms, garlic and peppercorns and fry for 3 minutes. Add the flour and stir until the mushrooms are covered in flour. Add the chicken stock and stir. Cook the mushrooms in the sauce over a low heat, for about 2 minutes. Slowly add the cream and stir. Add the sherry, stir and keep to one side. Heat when needed.

Weekend ‘Cheat’s Version’ Mushroom Sauce

Heat 2 packets of Ina Paarman’s Mushroom Sauce and add 1 tsp (5 ml) Old Brown Sherry or brandy (optional).

Green Salad with Parmesan and Lemon

Place some rocket and watercress, olives and Parmesan shavings onto each plate. Drizzle with some olive oil and lemon juice and add some seasoning at the last minute.


When the coals are ready, braai the rib eye steaks for about 10 minutes or until medium-rare. Leave to rest for 5 minutes.

Serve the steaks with the chunky fries, mushroom sauce and salad.


Only season steak after it has rested.