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Rib Eye Steak

  • Rib Eye Steak 1800 g
  • Sea Salt 20 g
  • Black Pepper 5 g

Demi-Glace Sauce

Green Pepper Sauce

  • Oil 30 g
  • Shallots, chopped 80 g
  • Garlic, chopped 30 g
  • Green Peppercorn (canned), strained 90 g
  • Red Wine 100 g
  • Demi-Glace Sauce 250 g
  • Thyme, chopped 2 g
  • Rosemary, chopped 1 g

Vegetables

  • Baby Carrots, washed and boiled 200 g
  • Chioggia Beetroots, washed 150 g
  • Yellow Beetroots, washed 150 g
  • Shallots, peeled 100 g
  • Pearl Onion, peeled 100 g
  • Yellow Chard 50 g
  • Salt 15 g
  • Pepper 5 g

Before Serving

  • Parsley, chopped 5 g
  1. Rib Eye Steak

    • Portion the steak into 180gm each.
    • Sear and roast the steak to desired doneness.
    • Season and rest the meat.
  2. Demi-Glace Sauce

    • Mix well Knorr Demi-Glace, water together and bring to boil.

  3. 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.
  4. 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.
  5. Before Serving

    • Place up beef and vegetables.
    • Ready to serve.
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