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Fondant Potatoes

  • Russet Potatoes, moulded 4 pc
  • Water 700 ml
  • Olive Oil 100 ml
  • Rosemary sprigs 5 pc
  • Garlic Cloves 5 pc
  • Thyme 5 pc
  • Peppercorns 2 g
  • Bay Leaf 8 pc
  • Salt and Pepper to taste
  • Butter 30 g

Red Wine Braised Beef

  • Carrots, brunoised 50 g
  • Shallots, brunoised 50 g
  • Celery, brunoised 50 g
  • Leek, brunoised 50 g
  • Button Mushroom, diced 100 g
  • Garlic, chopped 10 g
  • Bay Leaf 2 pc
  • Thyme 5 pc
  • Olive Oil 50 ml
  • Red Wine 200 ml
  • Potato Braising Liquid 300 g
  • Minced Angus Topside Beef 200 g
  • Dijon Mustard 30 g
  • Charred Sour Onions 20 g
  • Edibles Flowers 10 g
  • Chive Stick, 2 cm length 20 g
  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.