Ribeye Steak with Black Garlic Sauce and Sweet & Sour Mushrooms

3-4 persons

Difficulty

Ingredients

BLACK GARLIC SAUCE
120g	Grilled garlic
10g	Black garlic
10ml	Olive oil
20g	Butter
50ml	Fresh milk
300ml	Blue Band Multipurpose Cream
200ml	Concentrated beef broth
0.1g	Xanthan gum
0.01g	Bamboo charcoal essence
	Salt, pepper
RIBEYE BEEF
~200g/serving	U.S beef ribeye
	Olive oil
	Salt, pepper
SWEET AND SOUR MUSHROOMS
600g	Button mushrooms
300ml	Honey
300ml	Vinegar
600ml	Water
	Thyme leaves
	Salt, pepper

Instructions

STEP 1 | MAKE BLACK GARLIC SAUCE

Heat the pan with olive oil and butter, add roasted garlic and black garlic and saute until fragrant.
Add fresh milk, Blue Band multi-purpose cream, demi-glace, xanthan gum, bamboo charcoal.
Season with salt and pepper and cook until the sauce is thick and flavorful.

STEP 2 | PAN-FRIED BEEF RIBEYE

Season beef with salt and pepper.
Heat a pan with olive oil and sear Ribeye to desired doneness.
Let meat rest for 5 minutes before slicing.

STEP 3 | MAKING SWEET AND SOUR MUSHROOMS

Add the mushrooms to a pot with the honey, vinegar, water, thyme, salt and pepper.
Bring to a gentle boil then transfer to the oven and bake at 110°C for 1 hour and 45 minutes.
Then refrigerate overnight to let the flavours infuse.

STEP 4 | PRESENTING THE DISH

Serve the Ribeye on a plate, add black garlic sauce on top.
Serve with sweet and sour mushrooms to balance the fatty taste of the meat with a little sweet and sour from the mushrooms.

Ribeye Steak with Black Garlic Sauce and Sweet & Sour Mushrooms

Ingredients

BLACK GARLIC SAUCE

120g

Grilled garlic

10g

Black garlic

10ml

Olive oil

20g

Butter

50ml

Fresh milk

300ml

Blue Band Multipurpose Cream

200ml

Concentrated beef broth

0.1g

Xanthan gum

0.01g

Bamboo charcoal essence

Salt, pepper

RIBEYE BEEF

~200g/serving

U.S beef ribeye

Olive oil

Salt, pepper

SWEET AND SOUR MUSHROOMS

600g

Button mushrooms

300ml

Honey

300ml

Vinegar

600ml

Water

Thyme leaves

Salt, pepper

Instructions

Step 1

Heat the pan with olive oil and butter, add roasted garlic and black garlic and saute until fragrant.
Add fresh milk, Blue Band multi-purpose cream, demi-glace, xanthan gum, bamboo charcoal.
Season with salt and pepper and cook until the sauce is thick and flavorful.

Step 2

Season beef with salt and pepper.
Heat a pan with olive oil and sear Ribeye to desired doneness.
Let meat rest for 5 minutes before slicing.

Step 3

Add the mushrooms to a pot with the honey, vinegar, water, thyme, salt and pepper.
Bring to a gentle boil then transfer to the oven and bake at 110°C for 1 hour and 45 minutes.
Then refrigerate overnight to let the flavours infuse.

Step 4

Serve the Ribeye on a plate, add black garlic sauce on top.
Serve with sweet and sour mushrooms to balance the fatty taste of the meat with a little sweet and sour from the mushrooms.

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Ribeye Steak with Black Garlic Sauce and Sweet & Sour Mushrooms

Ingredients

Instructions