Beef Steak with Peppercorn Gravy

Name: Beef Steak with Peppercorn Gravy
Yield: 10
Ingredients: 2000.0g New York Strip Steak, sliced at 200g each; 3.0pc Knorr Beef Cubes Professional Pack 600g; 120.0ml Extra Virgin Olive Oil; 4.0g Pepper; 150.0g Butter; 10.0g Rosemary; 25.0g Garlic; 70.0ml Oil; 25.0g Butter; 50.0g Shallots; 20.0g Green Peppercorns (canned); 200.0ml Red Wine, optional; 80.0ml Knorr Demi Glace Sauce Mix 1kg; 1000.0ml Water; 250.0ml Cooking Cream

Tender cuts of beef are topped with a creamy gravy seasoned with a dash of red wine for some subtle sweetness and green peppercorns for a spicy kick. This luscious rich sauce of concentrated meaty flavor is easily made possible with Knorr Demi Glace Mix!

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Seared Aromatic Beef

New York Strip Steak, sliced at 200g each 2 kg
Knorr Beef Cubes Professional Pack 600g 3 pc
Knorr Beef Cubes Professional Pack 600g
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Extra Virgin Olive Oil 120 ml
Pepper 4 g
Butter 150 g
Rosemary 10 g
Garlic 25 g
Oil 70 ml

Peppercorn Gravy

Butter 25 g
Shallots 50 g
Green Peppercorns (canned) 20 g
Red Wine, optional 200 ml
Knorr Demi Glace Sauce Mix 1kg 80 ml
Knorr Demi Glace Sauce Mix 1kg
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Water 1 l
Cooking Cream 250 ml

Main course

Western

Beef

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Preparation

Seared Aromatic Beef
25 minutes
1. In a bowl, mash the Knorr Beef Cubes, then mix in the olive oil.
2. Make sure to pat the steak dry before seasoning it with pepper. Brush the beef evenly with the beef cubes and oil mixture from the previous step.
3. Heat a pan with a little oil. Sear the steaks on both sides while consistently flipping every 20 seconds for 2 minutes.
4. Next, add the butter, garlic and rosemary to the pan. Baste the sliced steaks continuously for another 2 minutes.
5. Transfer the beef steaks to a serving plate and set it aside to rest.
Peppercorn Gravy
30 minutes
1. In a pan, melt the butter and add the shallots. Let them cook for 1 minute.
2. Add the peppercorns and sauté for another minute.
3. Deglaze the pan with red wine. Wait for it to reduce to half or until syrupy.
4. When it's ready, pour in the water and the Knorr Demi Glace Sauce Mix. Whisk until the Demi Glace mix is well incorporated into the peppercorn sauce.
5. Let this sauce boil first before adding the cooking cream. Bring it back to a boil then simmer until the texture is thick enough to coat the back of the spoon.
6. Blend the sauce well and strain to get a smooth peppercorn gravy.
7. Serve the peppercorn gravy together with the beef steak by drizzling the sauce or serving it as a dip.