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.
Main course
Ingredients
Roasted Rib Eye Steak with Green Pepper Sauce
Calculate the cost of this dish here:
Number of servings
−
+
Price of the dish on the menu
Total cost of the ingredients
₱17920.7
Cost of one serving
Cost of ingredients (%)
Ingredient label
Name
Price in ... (use your local currency)
Quantity
% Food cost of the part
Total costs
Ribeye Steak
Ribeye Steak
/kg
1.2 kg
0%
Green Pepper Sauce
Vegetable Oil
/g
30.0 g
0%
Shallots, finely chopped
/g
80.0 g
0%
Garlic Cloves, finely chopped
/pc
2.0 pc
0%
Green Peppercorns (canned)
/g
90.0 g
0%
Red Wine
/ml
100.0 ml
0%
Knorr Demi Glace Sauce Mix 1kg
/ml
250.0 ml
0%
686
Fresh Herbs – Thyme and Rosemary, chopped
/g
0.0 g
0%
Butter, cubes
/g
50.0 g
0%
Vegetables
Carrots
/bunch
1.0 bunch
0%
Chioggia Beetroots
/pc
5.0 pc
0%
Yellow Beetroots
/pc
3.0 pc
0%
Red Shallots
/pc
10.0 pc
0%
White Shallots
/pc
10.0 pc
0%
Yellow Beet Leaf
/pc
10.0 pc
0%
Ingredient name
/
Disclaimer: The prices shown are an indication, based on wholesalers in the market. These are subject to fluctuation due to seasonal change and supply. UFS can in no way be held responsible for any deviations from reality.
Ribeye Steak
-
Ribeye Steak 1.2 kg
Green Pepper Sauce
-
Vegetable Oil 30.0 g
-
Shallots, finely chopped 80.0 g
-
Garlic Cloves, finely chopped 2.0 pc
-
Green Peppercorns (canned) 90.0 g
-
Red Wine 100.0 ml
-
Fresh Herbs – Thyme and Rosemary, chopped
-
Butter, cubes 50.0 g
Vegetables
-
Carrots 1.0 bunch
-
Chioggia Beetroots 5.0 pc
-
Yellow Beetroots 3.0 pc
-
Red Shallots 10.0 pc
-
White Shallots 10.0 pc
-
Yellow Beet Leaf 10.0 pc
Preparation
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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.
