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Beef Fillet Mignoin:

  • Brandy 30.0 ml
  • Olive oil 15.0 ml
  • Butter 15.0 g
  • Beef Fillet Mignoin:
  • Butter 20.0 g
  • Onions (minced) 20.0 g
  • Garlic clove (finely chopped) 20.0 g
  • Rosemary (fresh, finely chopped) 3.0 g
  • Fresh parsley (chopped) 5.0 g
  • Thyme (chopped) 3.0 g
  • Beef fillet mignon 200.0 g

Seared Prawns

  • Salt and pepper to taste
  • Olive oil 30.0 ml
  • Fresh lemon juice 60.0 ml
  • Lemon zest 5.0 ml
  • Butter 50.0 g
  • Raw prawns (shelled, tails and head left on and deveined) 50.0 g
  • Red chilli (deseeded and sliced) 4.0 g
  • Flat-leaf parsley (chopped) 15.0 g

Winter Vegetables:

  • Salt and ground black pepper to taste
  • Butter 30.0 g
  • Winter Vegetables:
  • Beetroot (cooked al dente, diced or Parisienne) 150.0 g
  • Baby carrot (diced or Parisienne) 15.0 g
  • Parsnip (diced or Parisienne) 115.0 g
  • Butternut (diced or Parisienne) 60.0 g

Knorr Jus:

  • Water (hot) 330.0 ml
  • Cream 15.0 ml
  • Salted butter 50.0 g
  • Truffle oil 5.0 ml
  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 the butter 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 Robertson's Fish Spice, Robertson's 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.