Cook: 40 minutes
4
Ingredients
4 slices of cured prime rib of beef (300g each),
2 cloves of garlic,
3-4 sprigs of thyme,
grapeseed oil for frying,
freshly ground black pepper,
salt
For the sauce:
100ml jus,
100g fresh strawberries,
100ml Macedonian red wine,
1 measuring spoon pink pepper,
300g cubed cold butter
For the garnish:
1 red cabbage,
100ml stock,
100 ml Macedonian red wine,
butter
Method
Heat the grapeseed oil in a frying pan and lay in the steak. Fry for three minutes on one side, then turn over and add the garlic and thyme. Turn again after another three minutes and add the butter. Baste constantly with the hot butter, fry for another minute and then leave in a warm place to rest before serving.
For the sauce, add half the strawberries and the wine to the jus and gradually bring to the boil, then purée and sieve. Cut the remaining strawberries into cubes and add them to the sieved sauce together with the pink pepper. Remove from the heat and stir in the cold butter. Then drizzle the sauce over the steaks.
Reduce the red wine to half, shred the red cabbage and add it, together with the butter and stock. Simmer until tender.
