- 10 x 170g rib eye steaks
- 25ml MAGGI Beef Liquid Concentrated Fonds
- 75ml olive oil
- 15g MAGGI Vegetable Bouillon Powder
- 30g granulated sugar
- 1kg new potatoes, halved with skin on
- 500g baby carrots
- 500g sugar snap peas
- MAGGI Demi-Glace Sauce to serve, as needed
Glazed Rib Eye Steak with Vichy Vegetables
Ingredients
Method
Method
In a small bowl mix together the MAGGI Beef Liquid Concentrated Fonds and olive oil. Coat the steaks in this mix, cover and marinate for at least 2 hours.
In a pan add the MAGGI Vegetable Bouillon Powder to 1.2Ltr of water with the sugar.
Bring to a simmer and add the potatoes, cook for 12 minutes or until tender.
Strain the potatoes but keep the cooking liquid, then cook the vegetables in the liquid for 2 minutes. Note: You will not need to season the vegetables or potatoes and the sugar will give them an attractive gloss.
Whilst the vegetables are cooking heat a frying or griddle pan. Cook the steaks to your liking 3 minutes each side for medium then rest for 5 minutes.
Serve the steak with the potatoes and vegetables and MAGGI Demi Glace Sauce.
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