Roasted Rib Eye Steak with Green Peppercorn Sauce

Name: Roasted Rib Eye Steak with Green Peppercorn Sauce
Yield: 4
Ingredients: 1.2kg Rib Eye Steak; 30.0g Vegetable Oil; 80.0g Shallot, finely chopped; 2.0pc Garlic Cloves, finely chopped; 90.0g Canned Green Peppercorns; 100.0ml Red Wine; 250.0ml Knorr Demi Glace Brown Sauce Mix 1kg; 0.0g Fresh Herbs (Thyme and Rosemary), chopped; 50.0g Butter Cubes; 1.0pc Carrots (bunch); 5.0pc Chioggia Beetroots; 3.0pc Yellow Beetroots; 10.0pc Red Shallots; 10.0pc White Shallots; 10.0pc Yellow Beet Leaf

Beef and green pepper are two main ingredients in Western cuisine. A harmonious combination between rib eye steak and green pepper sauce will definitely impress your guests.

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Rib Eye Steak

Rib Eye Steak 1.2 kg

Green Pepper Sauce

Vegetable Oil 30.0 g
Shallot, finely chopped 80.0 g
Garlic Cloves, finely chopped 2.0 pc
Canned Green Peppercorns 90.0 g
Red Wine 100.0 ml
Knorr Demi Glace Brown Sauce Mix 1kg 250.0 ml

Knorr Demi Glace Brown Sauce Mix 1kg

Buy it now How to order Free sample
Fresh Herbs (Thyme and Rosemary), chopped
Butter Cubes 50.0 g

Vegetables

Carrots (bunch) 1.0 pc
Chioggia Beetroots 5.0 pc
Yellow Beetroots 3.0 pc
Red Shallots 10.0 pc
White Shallots 10.0 pc
Yellow Beet Leaf 10.0 pc

Western

Beef

Main Course

Knorr Demi Glace

Beef and green pepper are two main ingredients in Western cuisine. A harmonious combination between rib eye steak and green pepper sauce will definitely impress your guests.

...

Preparation

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.
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 1/3rd.
- Add the demi-glace.
- Add the fresh herbs.
- Simmer for 2 minutes.
- Finish the sauce with butter.
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 over half the meat.