Veal Ribeye with Grilled Vegetables and Black Garlic Sauce
A recipe perfect for that special dinner occasion. Juicy rib eye is served with a delicious and colourful garden medley of zucchini, cherry tomatoes, artichokes, bell peppers and topped with a decadent black garlic sauce.
Ingredients
Veal Ribeye with Grilled Vegetables and Black Garlic Sauce
−
+
$0.0
Rib Eye
Beef Ribeye
/g
1500.0 g
0%
Black Peppercorn, crushed
/g
5.0 g
0%
Knorr Chicken Seasoning Powder 1kg
/g
15.0 g
0%
Points
Garnish
Red Bell Peppers, sliced
/g
200.0 g
0%
Aubergine, sliced
/g
400.0 g
0%
Olive Oil
/ml
100.0 ml
0%
Artichokes
/g
150.0 g
0%
Shallot
/g
200.0 g
0%
New Potatoes
/g
300.0 g
0%
Baby Zucchini
/g
100.0 g
0%
Cherry Tomatoes
/g
100.0 g
0%
Lemon Juice
/ml
20.0 ml
0%
Water
/ml
250.0 ml
0%
Black Garlic Brown Sauce
Black Garlic
/g
250.0 g
0%
Knorr Demi Glace Brown Sauce Mix 1kg
/g
100.0 g
0%
Points
Water
/ml
1000.0 ml
0%
Red Wine
/ml
100.0 ml
0%
Before Serving
Affilla Cress
/g
50.0 g
0%
Basil Cress
/g
50.0 g
0%
Coriander Cress
/g
50.0 g
0%
/
Rib Eye
-
Beef Ribeye 1500.0 g
-
Black Peppercorn, crushed 5.0 g
Garnish
-
Red Bell Peppers, sliced 200.0 g
-
Aubergine, sliced 400.0 g
-
Olive Oil 100.0 ml
-
Artichokes 150.0 g
-
Shallot 200.0 g
-
New Potatoes 300.0 g
-
Baby Zucchini 100.0 g
-
Cherry Tomatoes 100.0 g
-
Lemon Juice 20.0 ml
-
Water 250.0 ml
Black Garlic Brown Sauce
-
Black Garlic 250.0 g
-
Water 1000.0 ml
-
Red Wine 100.0 ml
Before Serving
-
Affilla Cress 50.0 g
-
Basil Cress 50.0 g
-
Coriander Cress 50.0 g
Preparation
-
Rib Eye
- Portion the rib eyes into 150gm each.
- Season with salt and crush black peppercorn.
- Grill it over a griller to desired doneness.
-
Garnish
- Blanch the potato in salt water till cooked and cut them in halves.
- Brush the bell peppers and aubergine with olive oil.
- Bake the bell pepper at 200 degree Celsius for 20 mins.
- Bake the aubergine at 200 degree Celsius for 30 mins.
- Peel off the skin of the red bell peppers and mould them.
- Remove the skin of the eggplant and crush it.
- Peel of off the skin of the aubergine and crush it, season with salt.
- Clean and turn the artichoke. Bring water and lemon juice to boil and season it.
- Cook artichoke in the stock till soft.
- Grill the potato, artichoke and shallot.
- Sliced the baby zucchini, grill and season them with salt.
- Roll the grilled zucchini up.
-
Black Garlic Brown Sauce
- Heat up sauce pot and lightly caramelize the black garlic. Crush or blend the black garlic to form a smooth paste.
- Add in red wine and reduce to half.
- In a mixing bowl, mix well Knorr Demi-Glace Brown Sauce Mix and water before adding into the pot.
- Bring to boil and let it simmer for 5mins.
-
Before Serving
- Place the aubergine caviar onto the centre of the plate.
- Lay the rib eye onto of the aubergine caviar.
- Place grilled vegetables on top of the rib eyes.
- Lastly add in cress, drizzle with olive oil and sea salt.
- Serve sauce on side.
