Rib Eye with Three Sauces Recipe

Preparation

Boil the rib eye. Let it sit in the broth. Cut in fillets and dip in the jell-O mix. Place in a pan over lettuces. Sprinkle with sesame seeds. Serve with the sauces and small butter cubes.

Bell Pepper Sauce: Sauté the bell peppers onions and mushrooms in olive oil. Add the shitake and season with salt, pepper and soy sauce.

Anchovy Sauce: Mix all the ingredients and season with salt and pepper.

Gooseberry Sauce: In a pot mix the onions, gooseberry jam, grated lemon and orange peel, mustard, port, salt, pepper and ginger. Wait until it boils and mix until the sauce thickens. Let it cool. Mix in some milk cream to form a smooth sauce.

Ingredients

1 rib eye steak

Hot broth

3 tbspn natural jell-O dissolved in warm water

Lettuce

Sesame seeds

Bell Pepper Sauce

3 sliced peppers, (red, green & yellow)

2 sliced onions

100 gr sliced mushrooms

4 tbspn olive oil

100 gr shitake mushrooms soaked in hot water

Salt, pepper & soy sauce

Anchovy Sauce

1 cup mustard

2 tbspn capers

1 tspn paprika

1 minced pickle

1 minced boiled egg

1 larg tbspn minced parsley

2 minced anchovy fillets

˝ cup milk cream

Gooseberry Sauce

1 minced onion

1 cup gooseberry sauce

2 tbspn grated orange & lemon peel

1 tbspn mustard

1 cup port wine

1 pinch powder ginger

˝ cup lightly whipped milk cream