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Ribeye Steak

  • Ribeye Steak 1.2 kg

Green Pepper Sauce

  • Vegetable Oil 30 g
  • Shallots, finely chopped 80 g
  • Garlic Cloves, finely chopped 2 pc
  • Green Peppercorns (canned) 90 g
  • Red Wine 100 ml
  • Fresh Herbs – Thyme and Rosemary, chopped
  • Butter, cubes 50 g


  • Carrots 1 bunch
  • Chioggia Beetroots 5 pc
  • Yellow Beetroots 3 pc
  • Red Shallots 10 pc
  • White Shallots 10 pc
  • Yellow Beet Leaf 10 pc
  1. 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.
  2. 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.
  3. 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.
  4. 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.

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