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Seared Aromatic Beef

  • New York Strip Steak, sliced at 200g each 2000.0 g
  • Extra Virgin Olive oil 120.0 ml
  • Pepper 4.0 g
  • Butter 150.0 g
  • Rosemary 10.0 g
  • Garlic 25.0 g
  • Oil 70.0 ml

Peppercorn Gravy

  • Butter 25.0 g
  • Shallots 50.0 g
  • Green Peppercorns (canned) 20.0 g
  • Red Wine, optional 200.0 ml
  • Water 1000.0 ml
  • Cooking Cream 250.0 ml
  1. Seared Aromatic Beef

    25 minutes
    1. In a bowl, mash the Knorr Beef Cubes, then mix in the olive oil.
    2. Make sure to pat the steak dry before seasoning it with pepper. Brush the beef evenly with the beef cubes and oil mixture from the previous step.
    3. Heat a pan with a little oil. Sear the steaks on both sides while consistently flipping every 20 seconds for 2 minutes.
    4. Next, add the butter, garlic and rosemary to the pan. Baste the sliced steaks continuously for another 2 minutes.
    5. Transfer the beef steaks to a serving plate and set it aside to rest.  
  2. Peppercorn Gravy

    30 minutes
    1. In a pan, melt the butter and add the shallots. Let them cook for 1 minute.
    2. Add the peppercorns and sauté for another minute.
    3. Deglaze the pan with red wine. Wait for it to reduce to half or until syrupy.
    4. When it's ready, pour in the water and the Knorr Demi Glace Sauce Mix. Whisk until the Demi Glace mix is well incorporated into the peppercorn sauce.
    5. Let this sauce boil first before adding the cooking cream. Bring it back to a boil then simmer until the texture is thick enough to coat the back of the spoon.
    6. Blend the sauce well and strain to get a smooth peppercorn gravy.
    7. Serve the peppercorn gravy together with the beef steak by drizzling the sauce or serving it as a dip.