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Roast Rib of Beef with Black Pepper Sauce and Potato Dauphinoise

Main menu at Angelica

Roast rib of beef and black pepper sauce with potato dauphinoise for two

Ingredients (serves 2)

Potato dauphinoise:
2 large potatoes
1 onion
2 cloves of garlic
knob of butter
150ml cream

Black pepper sauce:
1 onion
1 tbsp cracked black pepper
150ml brandy
250ml meat stock
150ml cream

1kg rib of beef
Knob of butter
sprig of thyme
sprig of rosemary
150g green beans
100g mixed wild mushrooms


Start by slicing the potatoes and onion as thinly as possible and crush the garlic.

Layer a small casserole dish with butter, potato, then onion and garlic and season with salt. Repeat the process until the dish is filled and pour over the cream.

Place tin foil over the dish then bake at 150°C for around 1 hour.

While the potatoes are cooking make the black pepper sauce by dicing the onion finely and sweating down in a pan. Add the pepper and then the brandy and reduce to a syrup.

Add the meat stock and reduce by half. Then add the cream and reduce by half again. Taste and adjust the seasoning if needed. Leave to cool, then chill and reheat when needed.

To cook the beef, place a large frying pan on a high heat. When hot add a little oil, season the beef with salt and pepper.

Colour the beef evenly on both sides, then take out and keep the pan, with the juices, to one side to make the pepper sauce.

Place the beef on a baking tray. Add a spoon of butter to the beef as well as the thyme and rosemary and cook in the oven at 180°C for around 20 minutes.

Take out to rest: the beef will be pink throughout. If you prefer it to be more/less well done adjust the time by about five minutes either way.

Cook the green beans in boiling water for three minutes, then refresh in ice water. Dry off. Fry the mushrooms in a hot pan with a little butter. Throw in the green beans, season and toss together.

The potato dauphinoise should now be cooked. Place under a grill to give a golden brown finish.

To serve, place beef on a large board or platter with the vegetables and leave the potatoes in their dish.