Imported from the web
Ribeye Steak Sauce (Thermomix)
A rich and savory Thermomix sauce specifically designed for ribeye steak, featuring poultry liver confit, mustard, and a hint of curry for a deep, complex flavor.
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Ingredients
- 300 g liquid cream (heavy cream)
- 20 g mustard (mustard)
- fresh thyme (fresh thyme sprigs)
- 1 tsp curry powder
- 5 g garlic paste (garlic paste)
- 50 g poultry liver confit (poultry liver confit)
- 30 g butter (butter)
- salt (to taste)
- pepper (to taste)
Steps
- 1
Place the cream, mustard, and thyme in the bowl.
- 2
Reduce for 10 minutes at 90° on reverse speed, removing the measuring cup, at speed 1.
- 3
When the timer stops, remove the thyme sprigs.
- 4
Add the curry powder and the garlic paste.
- 5
Set for 2 minutes at 100° at speed 3.
- 6
Set again for 1 minute at 100° at speed 5.
- 7
When the timer stops, add the poultry liver confit.
- 8
Set for 5 minutes at 90° on reverse speed at speed 1.
- 9
When the sauce thickens, add the butter, salt, and pepper.
- 10
Set for 1 minute at 100° at speed 5.
- 11
Coat the ribeye steak with this hot sauce.
Notes
Removing the measuring cup (gobelet) during the first reduction step allows steam to escape, helping the sauce thicken properly.
Nutrition per serving
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