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Ingredients

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Beef Fillet Mignoin:

  • 20g onions(minced)
  • 1 Garlic Clove (minced)
  • 1/2 tbsp fresh rosemary (chopped)
  • 1/2 tbsp Italian parsley (chopped)
  • 1/2 tbsp thyme (chopped)
  • Knorr Jus
    Knorr Jus
    40 g
    Added to cart: Knorr Jus
  • Knorr Vegetable Stock Granules
    Knorr Vegetable Stock Granules
    175 g
    Added to cart: Knorr Vegetable Stock Granules
  • Brandy 30 ml
  • Olive oil 15 ml
  • 1 x 200 g Beef filet mignon
  • Butter 15 g

Seared Prawns

  • Robertsons Spice for Fish
    Robertsons Spice for Fish
    5 g
    Added to cart: Robertsons Spice for Fish
  • Robertsons Cajun Spice
    Robertsons Cajun Spice
    5 g
    Added to cart: Robertsons Cajun Spice
  • Salt and pepper to taste
  • 2 Large raw prawns (shelled, tails and head left on and deveined)
  • Olive oil 30 ml
  • Fresh lemon juice 60 ml
  • Lemon zest 5 ml
  • 1 Small fresh red chilli (deseeded and sliced)
  • 15 g flat-leaf parsley (chopped)
  • Butter 50 g

Winter Vegetables:

  • Olive oil 15 ml
  • 1 Beetroot (cooked al dente, diced or Parisienne)
  • 1 Baby carrot (diced or Parisienne)
  • 1 Parsnip (diced or Parisienne)
  • 60 g Butternut (diced or Parisienne)
  • Salt and ground black pepper to taste
  • 1 Sprig fresh parsley (finely chopped)
  • Butter 30 g

Knorr Jus:

  • Knorr Jus
    Knorr Jus
    50 g
    Added to cart: Knorr Jus
  • Water (hot) 330 ml
  • 50 Salted butter
  • 5 ml Truffle oil
  • Cream 15 ml

Preparation

  1. Beef Fillet Mignoin:

    • Melt the butter in a frying pan over medium heat. Add the onions, rosemary, parsley and thyme. Cook, stirring constantly, until the onions are tender.
    • Stir in the Knorr Jus and Knorr Vegetable Stock Granules, scraping any onion bits from the bottom of the pan, then stir in the brandy. Bring to the boil, and cook until the mixture has reduced to about 125 ml, then set aside. This may also be made ahead of time, and reheated.
    • Heat the olive oil in a frying pan over high heat. Sear the steak quickly on both sides until brown, add thebutter and cook till medium rare – with an internal temperature of 65oC.
    • Remove from the pan and place on a grill to get the griddle lines. Allow to stand for at least 8 minutes before serving. Serve with the warm jus.
    • Set aside.
  2. Seared Prawns

    • Place the Robertsons Fish Spice, Robertsons Cajun Spice, salt and pepper in a freezer bag, then toss in each prawn to lightly season. Set aside.
    • Heat the oil and half of the butter in a frying pan. Cook the prawns for 2 minutes, then turn. Once pink and slightly golden, remove and keep warm.
    • Add the remaining butter to the pan, Then add the lemon juice, lemon zest and chilli. Cook until fragrant. Add the parsley and toss.
    • Set aside to assemble
  3. Winter Vegetables:

    1. Place the oil and butter in a large frying pan over medium heat. Melt the butter, and mix in the blanched beetroot, baby carrot, parsnip and butternut.
    2. Season with the salt, pepper and parsley. Cook for 5 minutes, stirring occasionally, until all the vegetables are tender.
    3. Remove from the hot pan and place onto a tray for the final presentation.
  4. Knorr Jus:

    • Whisk the Knorr Jus into the hot water.
    • Place on the stove and bring to the boil, stirring continuously.
    • Reduce the heat and simmer for a further 2 minutes.
    • Add the salted butter, truffle oil and cream. Whisk, season and set aside for the final presentation.
  5. Assemble:

    • Place the sautéed winter vegetables in the centre of the plate.
    • Place the fillet steak on top.
    • Place 2 seared prawns on top of the beef fillet.
    • Drizzle the jus over the beef fillet.
    • Garnish with fresh micro greens and edible flowers.

Ingredients

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Preparation