Roasted Rib-Eye Steak

Name: Roasted Rib-Eye Steak
Yield: 10
Ingredients: 1.2kg Rib - Eye Steak; 30.0g Vegetable Oil; 80.0g Shallots, finely chopped; 2.0clove Garlic cloves, finely chopped; 90.0g Canned Green Peppercorns; 100.0ml Red Wine; 250.0ml KNORR Demi Glace 1 kg; 0.0g Fresh Herbs Thyme & Rosemary, chopped; 50.0g Butter Cubes; 1.0bunch Carrot; 5.0chunk Chioggia Beetroots; 3.0chunk Yellow Beetroots; 10.0chunk Red Shallot; 10.0chunk White Shallot; 10.0side Yellow Beet Leaf

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.

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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
KNORR Demi Glace 1 kg 250.0 ml
KNORR Demi Glace 1 kg

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(Special Price) 1 piece 450.00฿

(Special Price) Pack x6 2,600.00฿

Added to cart: KNORR Demi Glace 1 kg

Product not available.

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Fresh Herbs Thyme & Rosemary, chopped
Butter Cubes 50.0 g

Vegetables

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

Western

Knorr Demi Glace

Grilling

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Method

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.
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