Roasted Rib Eye Steak with Green Peppercorn Sauce
Moist, juicy, and melt-in-your-mouth is how you enjoy this cut of beef. Paired with a rich green peppercorn sauce made simple with Knorr Demi-Glace Sauce Mix, this dish is enough to satisfy any demanding carnivore.
Ingredients
Rib Eye Steak
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Rib Eye Steak 1800 g
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Sea Salt 20 g
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Black Pepper 5 g
Demi-Glace Sauce
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Water 300 g
Green Pepper Sauce
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Oil 30 g
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Shallots, chopped 80 g
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Garlic, chopped 30 g
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Green Peppercorn (canned), strained 90 g
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Red Wine 100 g
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Demi-Glace Sauce 250 g
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Thyme, chopped 2 g
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Rosemary, chopped 1 g
Vegetables
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Baby Carrots, washed and boiled 200 g
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Chioggia Beetroots, washed 150 g
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Yellow Beetroots, washed 150 g
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Shallots, peeled 100 g
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Pearl Onion, peeled 100 g
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Yellow Chard 50 g
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Salt 15 g
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Pepper 5 g
Before Serving
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Parsley, chopped 5 g
Preparation
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Rib Eye Steak
- Portion the steak into 180gm each.
- Sear and roast the steak to desired doneness.
- Season and rest the meat.
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Demi-Glace Sauce
- Mix well Knorr Demi-Glace, water together and bring to boil.
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Green Pepper Sauce
- Caramelized 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 1/3th.
- 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.
- Roast carrots and shallot in the oven.
- Sauté the yellow chard.
- Season the vegetables.
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Before Serving
- Place up beef and vegetables.
- Ready to serve.
