How to Prepare

Main Sauce, Fixed Formula


  • Carrot (bunch) 1 pc
  • Beetroots 5 pc
  • Yellow Beetroots 3 pc
  • Red Shallot 10 pc
  • White Shallot 10 pc
  • Yellow Beet Leaf 10 pc
  1. 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.
  2. 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.
  3. 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.
  4. 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.