Ingredients
Rib-eye Steak
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Rib - Eye Steak 1.2 kg
Green Pepper Sauce
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Vegetable Oil 30.0 g
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Shallots, finely chopped 80.0 g
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Garlic cloves, finely chopped 2.0 clove
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Canned Green Peppercorns 90.0 g
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Red Wine 100.0 ml
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Fresh Herbs Thyme & Rosemary, chopped
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Butter Cubes 50.0 g
Vegetables
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Carrot 1.0 bunch
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Chioggia Beetroots 5.0 chunk
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Yellow Beetroots 3.0 chunk
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Red Shallot 10.0 chunk
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White Shallot 10.0 chunk
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Yellow Beet Leaf 10.0 side
Method
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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.
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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.
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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.
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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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