Roasted Rib Eye Steak with Green Peppercorn Sauce

Name: Roasted Rib Eye Steak with Green Peppercorn Sauce
Yield: 10
Ingredients: 1800.0g Rib Eye Steak; 20.0g Sea Salt; 5.0g Black Pepper; 300.0g Water; 30.0g Knorr Demi Glace Brown Sauce Mix 1kg; 30.0g Oil; 80.0g Shallots, chopped; 30.0g Garlic, chopped; 90.0g Green Peppercorn (canned), strained; 100.0g Red Wine; 250.0g Demi-Glace Sauce; 2.0g Thyme, chopped; 1.0g Rosemary, chopped; 200.0g Baby Carrots, washed and boiled; 150.0g Chioggia Beetroots, washed; 150.0g Yellow Beetroots, washed; 100.0g Shallots, peeled; 100.0g Pearl Onion, peeled; 50.0g Yellow Chard; 15.0g Salt; 5.0g Pepper; 5.0g Parsley, chopped

Roasted Rib Eye Steak with Green Peppercorn Sauce – - Recipe

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.

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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
Knorr Demi Glace Brown Sauce Mix 1kg 30.0 g
Knorr Demi Glace Brown Sauce Mix 1kg
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Lim Siang Huat

Teo Soon Seng

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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

Western

Beef

Main course

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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.

Western

Beef

Main course

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Roasted Rib Eye Steak with Green Peppercorn Sauce

Ingredients