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Moist, juicy, and melt-in-your-mouth is how you enjoy this cut of beef. Paired with a rich green peppercorn sauce made simple with Knorr Demi Glace, this dish is enough to satisfy any demanding carnivore.


Watch the Roasted Ribeye Steak with Green Peppercorn Sauce recipe video

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While a good-quality, well-seasoned steak is tasty in itself, you can add a whole new dimension of flavour just by using the right sauce. Watch the video below and learn how to make your steak sauce taste even better.


Get a tip on adding extra flavour to your steak sauce!

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Chef’s tips & techniques

  • Finish the sauce by adding fresh thyme and rosemary.
  • Add butter at the finishing stage to enrich the sauce further.
  • Instead of green peppercorn, you can use crushed black peppercorn.
  • Don’t drown the meat with sauce – you should still be able to see steak.
  • Nutritional tip: More lean cuts like a beef fillet or steak can reduce fat intake.

 

FAQs

What other meat could I use instead of ribeye?
Sirloin steak is a good alternative because it’s easy to get a hold of.

 

Ingredients

Ribeye steak

  • 1.2kg ribeye steak


Green peppercorn sauce

  • 30g vegetable oil
  • 80g finely chopped shallots
  • 2 finely chopped garlic cloves
  • 90g canned green peppercorns
  • 100ml red wine
  • 250ml prepared Knorr Demi Glace 
  • Fresh herbs – chopped thyme and rosemary
  • 50g butter cubes


Vegetables

  • 1 bunch carrots
  • 5 Chioggia beetroots
  • 3 yellow beetroots
  • 10 red shallots
  • 10 white shallots
  • 10 pieces yellow beet leaf

 

Preparation

Ribeye steak

  • Slice the ribeye into 5 thick steaks
  • Roast the rib eye steak and bring to the desired doneness
  • Season the meat
  • Allow to rest


Green peppercorn sauce

  • Fry the chopped shallots and garlic in vegetable oil
  • Gently crush the peppercorns for a more intense taste
  • Fry the peppercorns together with the onions and garlic
  • Deglaze with red wine and reduce until 1/3 is left
  • Add Knorr Demi Glace
  • Add the fresh herbs
  • Simmer for 2 minutes
  • Finish the sauce with butter


Vegetables

  • Boil the beetroots, peel then slice them in tranches and roast in the oven at 175°C
  • Clean the carrots and roast them together with the beetroots
  • Clean the shallots and roast them
  • Clean and stew the yellow beet leaves

 

Assembly

  • Plate the vegetables on a warm plate
  • Cut the rib eye and place it in the centre
  • Finish the sauce and pour it over half the steak