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Veal Rib Eye with Grilled Vegetables and Black Garlic Gravy
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.
Ingredients
Garnish Preparation
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Red Bell Pepper 3.0 pc
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Aubergine 1.0 pc
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Small Artichoke 5.0 pc
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Lemon Juice
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Knorr Chicken Powder 1kg
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Shallots 5.0 pc
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Small Potatoes 5.0 pc
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Courgette 1.0 pc
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Honey Tomatoes 15.0 pc
Rib Eye Preparation
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Rib Eye 1.5 kg
Gravy Preparation
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Black Fermented Garlic 10.0 clove
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Water 350.0 ml
Presentation
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Basil Cress 1.0 pack
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Affilla Cress 1.0 pack
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Lemon Cress 1.0 pack
Preparation
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Garnish Preparation
- Lightly brush the bell peppers and aubergine with olive oil.
- Bake the bell peppers in the oven at 200°C for about 20 minutes.
- Bake the aubergine in the oven at 200°C for about 30 minutes.
- Leave the vegetables in a closed container to cool.
- Clean the artichokes and cook them with a little salt and lemon juice.
- Clean the shallots and the potatoes and cut them into slices.
- Blanch the potatoes in salted water.
- Grate the courgette into thin slices and halve the honey tomatoes.
- Cut the cooked artichokes into slices.
- Brush the artichokes, shallots, potatoes and courgette with olive oil.
- Grill the vegetables briefly on both sides and then season with Knorr Chicken Powder.
- Peel the bell peppers and cut them with a round cutter.
- Peel the aubergine, finely chop the flesh and season to taste.
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Rib Eye Preparation
- Cut the rib eye into thin slices.
- Season with coarsely ground pepper and brush with olive oil.
- Prepare them briefly on the grill and then season with some fleur de sel.
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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
- Divide the aubergine caviar in a ring on the plates.
- Lay the rib eye and grilled vegetables on top.
- Finish off with some cress and serve the gravy separately.
