Roasted Rib-Eye Steak

Vegetable Oil 30 g
Shallots, finely chopped 80 g
Garlic cloves, finely chopped 2 clove
Canned Green Peppercorns 90 g
Red Wine 100 ml
KNORR Demi Glace 1 kg 250 ml

KNORR Demi Glace 1 kg

Where to buy How to order More information
Fresh Herbs Thyme & Rosemary, chopped
Butter Cubes 50 g

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.
- Fry the peppercorns together with the onions and garlic.
- Gently crush the peppercorns for a more intense taste.
- 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.
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 poor it half over the meat.

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.