Roasted Rib Eye Steak with Green Pepper Sauce

Moist, juicy, and melt-in-your-mouth is how you enjoy this cut of beef. Paired with a rich green peppercorn sauce made simple with Knorr Demi Glace, this dish is enough to satisfy any demanding carnivore.

Vegetable Oil 30 g
Shallots, finely chopped 80 g
Garlic Cloves, finely chopped 2 pc
Green Peppercorns (canned) 90 g
Red Wine 100 ml
Knorr Demi Glace Sauce Mix 1kg 250 ml

Knorr Demi Glace Sauce Mix 1kg

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Fresh Herbs – Thyme and Rosemary, chopped
Butter, cubes 50 g

Ribeye Steak
- Slice the ribeye into 5 thick steaks.
- Roast the rib eye steak and bring to the desired doneness.
- Season the meat.
- Allow to rest.
Green Pepper Sauce
- Fry the chopped shallots and garlic in vegetable oil.
- Gently crush the peppercorns for a more intense taste.
- Fry the peppercorns together with the onions and garlic.
- Deglaze with red wine and reduce until 1/3th.
- Add the demi-glace.
- Add the fresh herbs.
- Simmer for 2 minutes.
- Finish the sauce with butter.
Vegetables
- Boil the beetroots, peel then slice them in tranches and roast in the oven at 175°C.
- Clean the carrots and roast them together with the beetroots.
- Clean the shallots and roast them.
- Clean and stew the yellow beet leaves.
Plating
- Plate the vegetables on a warm plate.
- Cut the rib eye and place it in the center.
- Finish the sauce and pour it half over the meat.