Roasted Rib-Eye Steak

Sophisticated but oh so comforting, this French dish is a classic for good reason. High quality ingredients are the key. Get the best rib-eye you can, and give it the respect it deserves – simply delicious.

How to Prepare
- Slice the rib-eye in 5 thick steaks.
- Roast the rib-eye steak and bring to the desired doneness.
- Season the meat withKnorr Rostip All-In-One Chicken Seasoning Powder and black pepper.
- Allow to rest.
Main Sauce, Fixed Formula
- Fry the chopped shallots and garlic in vegetable oil.
- Fry the peppercorns together with the onions and garlic.
- Gently crush the peppercorns for a more intense taste.
- Deglaze with red wine and reduce until 1/3th.
- Add Knorr Demi Glace.
- Add the fresh herbs.
- Simmer for 2 minutes.
- Finish the sauce with butter.
Vegetables
- Boil the beetroots, peel them, slice them in tranches and roast in the oven on 175 degrees Celsius.
- Clean the carrots and roast them together with the beetroots.
- Clean the shallots and roast them.
- Clean and stew the yellow beet leaf.
Plating
- Plate the vegetables on a warm plate.
- Cut the rib eye and place it in the centre.
- Finish the sauce and pour it half over the meat.