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.

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.