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Ribeye beef top roast with creamy green olive and pepper sauce Recipe

A succulent beef cut, roasted to perfection with a tangy olive and pepper sauce. Serve with roast potatoes and a choice of vegetables.

Difficulty

Medium

Prep Time

15 minutes

Cooking Time

1 hour

Serves

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Recipe Ingredients

Sauce

Season the ribeye roast generously with salt and black pepper.
Preheat the oven to 200°C.
Heat a little oil in a pan over very high heat, and brown the beef in the pan, using tongs to turn the meat to brown evenly on all sides. Place the browned beef in a roasting pan and roast in the preheated oven for 45 minutes to 1 hour, depending on your preference of meat temperature.
While the beef roasts, make the sauce by sauteing the chopped onion in a pot over medium heat until soft and translucent, about 10 minutes.
Add the cream to the pot, bring to a gentle simmer for 3 minutes, before adding the chopped green olives and peppercorns. Season well to taste and remove from the heat.
Serve your roast sliced with the sauce alongside and your choice of sides.