Veal Rib Eye with Grilled Vegetables and Black Garlic Gravy

Name: Veal Rib Eye with Grilled Vegetables and Black Garlic Gravy
Yield: 10
Ingredients: 3.0pc Red Bell Pepper; 1.0pc Aubergine; 5.0pc Small Artichoke; 0.0ml Lemon Juice; 0.0cu Royco Bumbu Pelezat Rasa Ayam 1kg; 5.0pc Shallots; 5.0pc Small Potatoes; 1.0pc Courgette; 15.0pc Honey Tomatoes; 1.5kg Rib Eye; 10.0clove Black Fermented Garlic; 35.0g Knorr Saus Demi Glace 1kg; 350.0ml Water; 1.0pack Basil Cress; 1.0pack Affilla Cress; 1.0pack Lemon Cress

Veal Rib Eye with Grilled Vegetables and Black Garlic Gravy – - Recipe

The black fermented garlic not only gives this dish a mild garlic taste but also gives it a light touch of soy flavour. The garlic also blends nicely with the delicate young veal.

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Garnish Preparation

Red Bell Pepper 3.0 pc
Aubergine 1.0 pc
Small Artichoke 5.0 pc
Lemon Juice
Royco Bumbu Pelezat Rasa Ayam 1kg
Royco Bumbu Pelezat Rasa Ayam 1kg
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Blibli

Tokopedia

Lazada

Shopee

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Shallots 5.0 pc
Small Potatoes 5.0 pc
Courgette 1.0 pc
Honey Tomatoes 15.0 pc

Rib Eye Preparation

Rib Eye 1.5 kg

Gravy Preparation

Black Fermented Garlic 10.0 clove
Knorr Saus Demi Glace 1kg 35.0 g
Knorr Saus Demi Glace 1kg
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Blibli

Tokopedia

Lazada

Shopee

TikTok Shop

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Water 350.0 ml

Presentation

Basil Cress 1.0 pack
Affilla Cress 1.0 pack
Lemon Cress 1.0 pack

Western

Beef & Lamb

Vegetables

Main courses

The black fermented garlic not only gives this dish a mild garlic taste but also gives it a light touch of soy flavour. The garlic also blends nicely with the delicate young veal.

...

Preparation

Garnish Preparation
1. Lightly brush the bell peppers and aubergine with olive oil.
2. Bake the bell peppers in the oven at 200°C for about 20 minutes.
3. Bake the aubergine in the oven at 200°C for about 30 minutes.
4. Leave the vegetables in a closed container to cool.
5. Clean the artichokes and cook them with a little salt and lemon juice.
6. Clean the shallots and the potatoes and cut them into slices.
7. Blanch the potatoes in salted water.
8. Grate the courgette into thin slices and halve the honey tomatoes.
9. Cut the cooked artichokes into slices.
10. Brush the artichokes, shallots, potatoes and courgette with olive oil.
11. Grill the vegetables briefly on both sides and then season with Knorr Chicken Powder.
12. Peel the bell peppers and cut them with a round cutter.
13. Peel the aubergine, finely chop the flesh and season to taste.
Rib Eye Preparation
1. Cut the rib eye into thin slices.
2. Season with coarsely ground pepper and brush with olive oil.
3. Prepare them briefly on the grill and then season with some fleur de sel.
Gravy Preparation
Dilute Knorr Demi-Glace with water, heat up in sauce pan, finely cut the black garlic and add it to the sauce, simmer until thick.
Presentation
1. Divide the aubergine caviar in a ring on the plates.
2. Lay the rib eye and grilled vegetables on top.
3. Finish off with some cress and serve the gravy separately.