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Sherry Jus

Roasted Beef

  • 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

Spring Vegetable

  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

    • Season the 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.