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Ingredients

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Ribeye Steak

  • Ribeye Steak 1.2 kg

Green Pepper Sauce

Roasted 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

  1. Ribeye Steak

    1. Slice the ribeye into 5 thick steaks.
    2. Roast the rib eye steak and bring to the desired doneness.
    3. Season the meat. Allow to rest.
  2. Green Pepper Sauce

    1. Fry the chopped shallots and garlic in vegetable oil.
    2. Gently crush the peppercorns for a more intense taste.
    3. Fry the peppercorns together with the onions and garlic.
    4. Deglaze with red wine and reduce until 1/3th.
    5. Add the demi-glace.
    6. Add the fresh herbs.
    7. Simmer for 2 minutes.
    8. Finish the sauce with butter.
  3. Roasted Vegetables

    1. Boil the beetroots, peel then slice them in tranches and roast in the oven at 175°C.
    2. Clean the carrots and roast them together with the beetroots.
    3. Clean the shallots and roast them.
    4. Clean and stew the yellow beet leaves.
  4. Ribeye Steak with Peppercorn Sauce

    1. Plate the vegetables on a warm plate.
    2. Cut the rib eye and place it in the center.
    3. Finish the sauce and pour it half over the meat.


    Notes:
    1. Finish the sauce by adding fresh thyme and rosemary.
    2. Add butter at the finishing stage to enrich the sauce further.
    3. Instead of green peppercorn, you can use crushed black peppercorn.
    4.  Don’t drown the meat with sauce – you should still be able to see steak.
    5. Nutritional tip: More lean cuts like a beef fillet or steak can reduce fat intake.

    Addicional Notes:
    What other meat could I use instead of ribeye?
    Sirloin steak is a good alternative because it’s easy to get a hold of.
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