Coffee Base

  • Coffee Powder, used 100.0 g
  • Sugar 25.0 g
  • Butter 25.0 g

Coffee Crust

Pipmento Smoked Chilli Jus

Roasted Vegetables

  • Oil 20.0 ml
  • Kailan, peeled and blanched 200.0 g
  • Cherry Tomatoes 100.0 g
  • Sea Salt 5.0 g
  • Butter 10.0 g


  • Rib Eye, trimmed 600.0 g
  • Sea Salt 10.0 g
  • Black Pepper 5.0 g
  • Butter 50.0 g
  • Garlic 10.0 g
  • Thyme 5.0 g


  • Watercress, blanched 50.0 g
  • Extra Virgin Olive Oil 10.0 ml
  • Sea Salt 2.0 g
  • Almond, flakes 5.0 g
  • Chervil 5.0 g
  • Chives 5.0 g


  1. Coffee Base

    • In a pan, roast coffee powder till semi dry. Fold in sugar and butter.
    • Once mixture is mixed well, lay onto tray and bake at 68°C for 2 hours, or till dry.
    • Once dried, loosen the base and set aside.      
  2. Coffee Crust

    • In a mixing bowl, mix all the ingredients together till it becomes a paste.
    • Transfer into a vacuum bag and flatten it till desired thickness is achieved.
    • Freeze and set aside.  
  3. Pipmento Smoked Chilli Jus

    • In a pot, brown shallots and red capsicums.
    • Deglaze port wine and reduce mixture till halved.
    • In a mixing bowl, mix water and Knorr Demi Glace Brown Sauce Mix together. Pour mixture into pot.
    • Bring mixture to boil and let it simmer for 5 mins.
    • Fold in Hellmann's Smoked Chilli Dressing and butter. Mix well and set aside.  
  4. Roasted Vegetables

    • Heat up pan, sear kailan and cherry tomato. Season with salt.
    • Add butter and bake in oven at 160°C for 4 mins.  
  5. Beef

    • Portion beef to 120gm each.
    • Heat up pan, and season beef with pepper and sea salt.
    • Sear beef till it turns golden brown. Add in butter, thyme, garlic and baste beef.
    • Lay coffee crust over beef and bake it at 160°C till desired doneness. Rest the beef before cutting it.   
  6. Garnish

    • Prepare garnish as mentioned. Toss the watercress with olive oil and salt.
  7. Plating and Assembly

    • Plate and assemble.