Rib Eye

  • Beef Ribeye 1500.0 g
  • Black Peppercorn, crushed 5.0 g
  • Knorr Chicken Seasoning Powder 1kg 15.0 g


  • 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

Before Serving

  • Affilla Cress 50.0 g
  • Basil Cress 50.0 g
  • Coriander Cress 50.0 g

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.



  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.
    • Sliced the baby zucchini, grill and season them with salt.
    • 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.