No. of portions 10 Ingredients 50g Knorr Chicken Bouillon Paste 100ml Oil, Olive 1.5kg Steak, rib eye 100g Butter, unsalted 200g Shallots, chopped 20g Green peppercorns 300ml Port 500ml Knorr Garde D'or Red wine Sauce 250ml Knorr Garde D'or Demi Glace Sauce 50ml Cream, double
Advance Preparation Pre-heat oven to 180ºC/375ºF/Gas 4. Make up seasoning paste by combining the Knorr Chicken paste with the olive oil. Method 1. Brush the steaks with the seasoning paste. Place onto a suitable tray, cover, label and refrigerate until required. 2. Melt the butter in a suitable pan over a medium heat add the shallots and peppercorns, cook until shallots have softened but with no colour. Add the Brandy and flame to remove alcohol, decant in the Knorr Garde D'or Peppercorn Sauce and Knorr Demi glace sauce, bring to a simmer. 3. Place the steaks on to a hot BBQ or Griddle and cook to customers required taste. Remove once cooked and allow to rest before serving. 4. Finish the sauce with the cream. 5. Serve the steak centre of plate with the sauce either spooned over or in a sauce boat on the side. Service Hint Serve with a fresh mixed salad, grilled cherry tomatoes and roasted new potatoes. Recipe from Knorr Summer Menu Masterclass with Neil Thornley