Fondant Potatoes

Red Wine Braised Beef

  • Carrots, brunoised 50.0 g
  • Shallots, brunoised 50.0 g
  • Celery, brunoised 50.0 g
  • Leek, brunoised 50.0 g
  • Button Mushroom, diced 100.0 g
  • Garlic, chopped 10.0 g
  • Bay Leaf 2.0 pc
  • Olive Oil 50.0 ml
  • Red Wine 200.0 ml
  • Potato Braising Liquid 300.0 g
  • Minced Angus Topside Beef 200.0 g
  • Dijon Mustard 30.0 g
  • Charred Sour Onions 20.0 g
  • Edibles Flowers 10.0 g
  • Chive Stick, 2 cm length 20.0 g

Treat your diners to tapas that look as good as they taste. This recipe brings together buttery fondant potatoes and succulent braised beef, cooked in red wine for more flavour, then garnished with edible flowers for a touch of elegance.



  1. Fondant Potatoes

    • In a medium pot, roast rosemary, garlic, thyme, peppercorns and bay leaf with olive oil until fragrant.
    • Add water, Knorr Concentrated Chicken Stock and season heavily to taste.
    • Add moulded fondant potatoes and cook until fork tender.
    • Strain and reserve for use.
    • In a medium pan, heat olive oil and butter and sear fondants on all sides for colour and flavour.
    • Season to taste.
  2. Red Wine Braised Beef

    • In a pot, roast garlic until fragrant.
    • Sweat carrots, leeks, shallots, celery and mushrooms.
    • Add bay leaf and thyme and continue roasting.
    • When all ingredients have dried, add minced beef and roast until brown.
    • Deglaze with red wine and potato braising liquid and cook until ragout thickens.
    • Add mustard and butter, then season to taste.
    • Assemble and serve.