Prime Rib with peppercorn sauce and fried yuca

Enjoy a delicious flavor combination with this recipe for Prime Rib au Poivre with Fried Cassava. The succulent Prime Rib is covered with a black pepper crust and accompanied by the irresistible crunchiness of fried cassava.

Ingredients:

• 1 Estância 92 Prime Rib
• 1 tablespoon finely chopped green pepper
• 4 tablespoons dry white wine
• 1 whole garlic clove, mashed
• Salt to taste
• Freshly ground black pepper to taste
• 400g cooked cassava
• 2 tablespoons butter
• 2 tablespoons olive oil
• Oil for frying
• Fresh oregano to taste

Instructions:

Season the Prime Rib with salt, white wine, black pepper, and green pepper and let it rest for 15 minutes.

In a large non-stick skillet over medium heat, add olive oil and fry the prime rib for about 3 minutes on each side.

Meanwhile, heat a pot with oil and fry the cassava until golden and crispy. Remove from the pot, drain on paper towels, and brush butter over them. Season with salt to taste.

Serve the prime rib with the fried cassava and fresh oregano sprigs.