Peppered Rib-eye

Ingredients:
1 rib-eye (5-6 lbs)
½ cups black pepper corns - coarsely cracked
½ small tin ground cardamoms
1 cup soy sauce
¾ cup white vinegar
1 garlic - minced
1 big tin tomato paste
1 small tin paprika
2 cups beefstock
1 big tin corns starch

Method:

1. Combine pepper & cardamoms & sprinkle over steak.
2. Combine soy, vinegar, garlic, tomato paste, paprika to make marinade. Place steak in shallow dish & cover with marinade. Cover dish & chill for 24 hourrs, basting occasionally.
3. Remove from fridge, drain, & reserve marinade. Stand at room temperature for 1 hour.
4. Wrap meat securely in foil, place in roasting pan & roast at 160°C for 1 hour.
5. Remove from oven. Open foil, drain & reserve liquid. Raise oven temperature to 200°C & brown ribeye uncovered for 10 minutes. Remove, place on serving platter to keep warm.
6. Combine pan juices with ¼ cup of the marinade & add the beef stock. Heat. Mix the corn starch with a small amount of water & add to simmering stock. Simmer 2 minutes until clear. Serve.