Roasted Rib-Eye Steak

Name: Roasted Rib-Eye Steak
Yield: 10
Ingredients: 1.2kg Rib Eye Steak; 30.0g Vegetable Oil; 80.0g Shallot, finely chopped; 2.0clove Garlic, finely chopped; 90.0g Green Peppercorns (canned); 100.0ml Red Wine; 250.0ml Knorr Saus Demi Glace 1kg; 0.0g Fresh Herbs (Thyme and Rosemary), chopped; 50.0g Butter Cubes; 1.0pc Carrots (bunch); 5.0pc Chioggia Beetroot; 3.0pc Yellow Beetroot; 10.0pc Red Shallot; 10.0pc White Shallot; 10.0pc Yellow Beet Leaf

Sophisticated but oh so comforting, this French dish is a classic for good reason. High quality ingredients are the key. Get the best rib-eye you can, and give it the respect it deserves – simply delicious.

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Preparing Rib Eye Steak

Rib Eye Steak 1.2 kg

Preparing Green Pepper Sauce

Vegetable Oil 30.0 g
Shallot, finely chopped 80.0 g
Garlic, finely chopped 2.0 clove
Green Peppercorns (canned) 90.0 g
Red Wine 100.0 ml
Knorr Saus Demi Glace 1kg 250.0 ml
Knorr Saus Demi Glace 1kg
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More information
Fresh Herbs (Thyme and Rosemary), chopped
Butter Cubes 50.0 g

Preparing Vegetables

Carrots (bunch) 1.0 pc
Chioggia Beetroot 5.0 pc
Yellow Beetroot 3.0 pc
Red Shallot 10.0 pc
White Shallot 10.0 pc
Yellow Beet Leaf 10.0 pc

Main courses

Western

Beef & Lamb

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Preparation

Preparing Rib Eye Steak
- Slice the rib eye in 5 thick steaks.
- Roast the rib eye steak and bring to the desired doneness.
- Season the meat.
- Allow to rest.
Preparing Green Pepper 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 1/3th.
- Add the demi-glace.
- Add the fresh herbs.
- Simmer for 2 minutes.
- Finish the sauce with butter.
Preparing Vegetables
- Boil the beetroots, peel them, slice them in tranches and roast in the oven on 175 degrees Celsius.
- Clean the carrots and roast them together with the beetroots.
- Clean the shallots and roast them.
- Clean and stew the yellow beet leaf.
Plating
- Plate the vegetables on a warm plate.
- Cut the rib eye and place it in the center.
- Finish the sauce and pour it half over the meat.