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

Western

Beef & Lamb

Main courses

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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.