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Ingredients

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Beef Fillet

Sauce

Sesame Nori Tuile

  • Egg whites 60.0 g
  • Flour 60.0 g
  • Butter 40.0 g
  • Sesame seeds, white 40.0 g
  • Sesame seeds, black 20.0 g
  • Nori sheets, 2 pc
  • Salt, 1 pinch
  • Sesame oil 2.5 ml
  • Chinese 7 spice 5.0 g

Garnish

  • Micro herbs

Tender fillet is elevated with bold Asian-inspired accents in this refined take on street food flavours. A crisp nori-sesame tuile adds delicate crunch and umami depth, while a vibrant chilli-ginger jus brings warmth and aromatic spice. The result is a dish that balances elegance with the punchy, layered flavours that define modern street food culture.

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Preparation

  1. Beef Fillet

    1. Season fillet with Knorr Aromat Original, Robertsons Steak & Chops Spice and Robertsons Black Pepper. Sous-vide at 54 °C for 1.5 hours (medium-rare). Allow to rest.
  2. Sauce

    1. In a saucepan, whisk Knorr Professional Jus powder into 1 L water and bring to a gentle simmer. Add the wakame and let it infuse over 15 min on low heat. 
    2. Strain the sauce through a fine sieve to remove the wakame. Finely chop the strained wakame and set aside. 
    3. Return the strained sauce to the pan and add grated ginger, sliced red chilli peppers, spring onions, brown sugar, Knorr Professional Soya Sauce and lime juice. 
    4. Simmer gently for 5–7 min until slightly thickened. Strain and add the finely chopped wakame pieces. 
    5. Cook for 1–2 min, then keep warm.
  3. Sesame Nori Tuile

    1. Toast the nori sheets by dry frying in a pan until crisp, Cool then blitz until fin. 
    2. Lightly whisk egg whites (do not foam), add the melted butter and sesame oil. Mix well. 
    3. Combine the dry ingredients by sifting the flour and salt. Fold into the egg until smooth. 
    4. Add the sesame seeds and nori powder. Mix well. 
    5. Rest, covered for 20 min at room temperature. 
    6. Spread thinly on a silicone mat. Bake at 170 °C for 7-9 min. Once removed from the oven, shape into desired shapes.
  4. Garnish


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