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
Roasted Rib Eye Steak with Green Peppercorn Sauce
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$0.0
Rib Eye Steak
Rib Eye Steak
/g
1800.0 g
0%
Sea Salt
/g
20.0 g
0%
Black Pepper
/g
5.0 g
0%
Demi-Glace Sauce
Water
/g
300.0 g
0%
Knorr Demi Glace Brown Sauce Mix 1kg
/g
30.0 g
0%
Green Pepper Sauce
Oil
/g
30.0 g
0%
Shallots, chopped
/g
80.0 g
0%
Garlic, chopped
/g
30.0 g
0%
Green Peppercorn (canned), strained
/g
90.0 g
0%
Red Wine
/g
100.0 g
0%
Demi-Glace Sauce
/g
250.0 g
0%
Thyme, chopped
/g
2.0 g
0%
Rosemary, chopped
/g
1.0 g
0%
Vegetables
Baby Carrots, washed and boiled
/g
200.0 g
0%
Chioggia Beetroots, washed
/g
150.0 g
0%
Yellow Beetroots, washed
/g
150.0 g
0%
Shallots, peeled
/g
100.0 g
0%
Pearl Onion, peeled
/g
100.0 g
0%
Yellow Chard
/g
50.0 g
0%
Salt
/g
15.0 g
0%
Pepper
/g
5.0 g
0%
Before Serving
Parsley, chopped
/g
5.0 g
0%
/
Rib Eye Steak
-
Rib Eye Steak 1800.0 g
-
Sea Salt 20.0 g
-
Black Pepper 5.0 g
Demi-Glace Sauce
-
Water 300.0 g
Green Pepper Sauce
-
Oil 30.0 g
-
Shallots, chopped 80.0 g
-
Garlic, chopped 30.0 g
-
Green Peppercorn (canned), strained 90.0 g
-
Red Wine 100.0 g
-
Demi-Glace Sauce 250.0 g
-
Thyme, chopped 2.0 g
-
Rosemary, chopped 1.0 g
Vegetables
-
Baby Carrots, washed and boiled 200.0 g
-
Chioggia Beetroots, washed 150.0 g
-
Yellow Beetroots, washed 150.0 g
-
Shallots, peeled 100.0 g
-
Pearl Onion, peeled 100.0 g
-
Yellow Chard 50.0 g
-
Salt 15.0 g
-
Pepper 5.0 g
Before Serving
-
Parsley, chopped 5.0 g
Preparation
-
Rib Eye Steak
- Portion the steak into 180gm each.
- Sear and roast the steak to desired doneness.
- Season and rest the meat.
-
Demi-Glace Sauce
- Mix well Knorr Demi-Glace, water together and bring to boil.
-
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.
-
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.
-
Before Serving
- Place up beef and vegetables.
- Ready to serve.
