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Rib-eye Steak

  • Rib - Eye Steak 1.2 kg

Green Pepper Sauce

  • Vegetable Oil 30.0 g
  • Shallots, finely chopped 80.0 g
  • Garlic cloves, finely chopped 2.0 clove
  • Canned Green Peppercorns 90.0 g
  • Red Wine 100.0 ml
  • Fresh Herbs Thyme & Rosemary, chopped
  • Butter Cubes 50.0 g


  • Carrot 1.0 bunch
  • Chioggia Beetroots 5.0 chunk
  • Yellow Beetroots 3.0 chunk
  • Red Shallot 10.0 chunk
  • White Shallot 10.0 chunk
  • Yellow Beet Leaf 10.0 side
  1. 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.
  2. 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.
  3. 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.
  4. 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.

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