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Garlic Pepper Ribeye with Belgian Fries
Garlic Pepper Ribeye with Belgian Fries – Recipe

It’s a classic done exceptionally well; juicy, deeply savoury and satisfying, paired with crispy, golden fries for contrast in texture and balance. A topping of cashew nuts, coriander and shallots adds unexpected crunch and freshness to the sliced meat. Rich, complex and indulgent, it’s a dish that offers both surprise and delight.

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Ingredients per serve

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What you need

It’s a classic done exceptionally well; juicy, deeply savoury and satisfying, paired with crispy, golden fries for contrast in texture and balance. A topping of cashew nuts, coriander and shallots adds unexpected crunch and freshness to the sliced meat. Rich, complex and indulgent, it’s a dish that offers both surprise and delight.

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Rib eye

    • Season the ribeye with salt and pepper. Grill until medium–rare (internal temperature 54–55°C). Remove from the pan and rest before slicing.

  3. Demi glace

    • In a saucepan, whisk Knorr Demi Glace powder into water (1L per 10 serves) and bring to a gentle simmer. Add oyster sauce, soy sauce, fish sauce and palm sugar.
    • Bring to the boil, then reduce heat and simmer gently for 5 minutes, allowing the flavours to fully develop and the sauce to thicken slightly.

  4. To assemble

    • Place the ribeye onto the plate. Top the steak with a light mound of potato julienne, followed by cashew nuts, fried shallots and coriander.
    • Finish by generously drizzling the demi glace over and around the steak.
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