Sherry Jus

Roasted Beef Tenderloin Steak pieces

  • Beef Tenderloin, trimmed to 6cm round 600.0 g
  • Salt 10.0 g
  • Black Pepper 6.0 g
  • Garlic (whole cloves) 10.0 g
  • Fresh thyme 4.0 g

Potato Puree

  • Water 150.0 ml
  • Milk 250.0 ml
  • Cooking Cream 50.0 ml
  • Salt 3.0 g
  • Knorr Potato Flakes 2kg 80.0 g
  • Unsalted Butter 20.0 g

Spring Vegetable

Perfectly-seared beef tenderloin steak pieces paired with spring vegetables and brown sauce splashed with sherry for the best beef tenderloin experience.



  1. Sherry Jus

    • In a pot, caramelize shallots and morel mushrooms.
    • Deglazed with red wine and sherry wine.
    • In a mixing bowl mix well water and Knorr Demi Glace Sauce Mix.
    • Pour into pot and bring to boil.
    • Let it simmer for 5mins.
    • Fold in butter.
  2. Roasted Beef Tenderloin Steak pieces

    • Season the beef tenderloin with salt and black pepper.
    • Sear both side, blast with butter and thyme.
    • Roast at 170 degree Celsius for 3 mins till core temperature is 57 degree Celsius.
    • Let it rest before slicing or serving. 
  3. Potato Puree

    • Bring water to boil. Fold in cream and milk.
    • Season with salt and mix in potato flakes.
    • Mix well and fold in butter.
    • Set aside.
  4. Spring Vegetable

    • Sautéed and season vegetables to taste. 
    • Set aside.
    • Plate and serve mouthwatering Roasted Beef Tenderloin with Spring Vegetables and Sherry Jus.