Ribeye steak

Australian beef ribeye steak grilled with cream, meat sauce with green pepper and grilled vegetables


360 gr – Beef ribeye steak
50g – Eggplant
50g – Zucchini
50g – Bulgarian pepper
20 g – Mushrooms
50g – Tomatoes
20 m – Shallot Onions
40 ml – Vegetable oil
200 ml – Cream
Salt and pepper to taste

Cooking method:

Beef Ribeye Steak, rinse thoroughly and dry. Then the steak fry in vegetable oil in a frying pan on both sides until golden brown. Then bring the steak to the desired degree of roasting pan or in the lid or in the oven or in an oven for baking. For best results, it is desirable to use chilled beef from which it will be possible to prepare a great steak with blood.

Eggplant and zucchini thoroughly washed and dried. Then the vegetables cut into circles 2 cm thick.

Mushrooms wash, dry and clean from the top of the skin.

Bulgarian pepper thoroughly washed, cleaned of seeds and other internal and stalk. Then again peppers washed, dried and cut into elongated triangles.

Shallots cut in half.

Tomato rinse thoroughly and dry. Then, remove the tomatoes from the stalk. Tomato cut in half from top to bottom.

Peppers, eggplant, zucchini, shallots, mushrooms and tomatoes a little salt and pepper. It can be a little spice oregano to flavor. For some time to soak vegetables. vegetables then shake or wipe the salt and grease with olive oil.

In a pan put the prepared vegetables. For the beauty of roasted vegetables, it is better to use a corrugated pan to left figure. Fry until golden brown. Then bring vegetables until cooked in the oven for 5 minutes at 180 degrees.

In the center of a large round plate lay ready ribeye steak, lay next to the fried vegetables. On the other edge of the plate to pour a creamy meat sauce.

To prepare the cream and meat sauce in the pan you need to pour the meat sauce and a little Demiglas evaporate on low heat. Once the sauce has evaporated Demiglas 1/3 in a frying pan add the cream. Bring to a boil and add salt. The pan was removed from the plate.

Garnish the dish with a sprig of thyme.


Bon Appetit!

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