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Rib Eye

Garnish

  • Red Bell Peppers, sliced 200 g
  • Aubergine, sliced 400 g
  • Olive Oil 100 ml
  • Artichokes 150 g
  • Shallot 200 g
  • New Potatoes 300 g
  • Baby Zucchini 100 g
  • Cherry Tomatoes 100 g
  • Lemon Juice 20 ml
  • Water 250 ml

Black Garlic Brown Sauce

Before Serving

  • Affilla Cress 50 g
  • Basil Cress 50 g
  • Coriander Cress 50 g
  1. Rib Eye

    • Portion the rib eyes into 150gm each.
    • Season with salt and crush black peppercorn.
    • Grill it over a griller to desired doneness.
  2. 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.
    • Grate the baby zucchini and season them with salt.
    • Grilled the new potato, zucchini and shallots.
    • Roll the grilled zucchini up.
  3. 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.
  4. 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.
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