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
Rib Eye
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Beef Ribeye 1500 g
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Black Peppercorn, crushed 5 g
Garnish
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Red Bell Peppers, sliced 200 g
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Aubergine, sliced 400 g
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Olive Oil 100 ml
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Artichokes 150 g
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Shallot 200 g
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New Potatoes 300 g
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Baby Zucchini 100 g
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Cherry Tomatoes 100 g
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Lemon Juice 20 ml
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Water 250 ml
Black Garlic Brown Sauce
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Black Garlic 250 g
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Water 1000 ml
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Red Wine 100 ml
Before Serving
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Affilla Cress 50 g
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Basil Cress 50 g
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Coriander Cress 50 g
Preparation
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Rib Eye
- Portion the rib eyes into 150gm each.
- Season with salt and crush black peppercorn.
- Grill it over a griller to desired doneness.
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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.
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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.
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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.
