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For the Beef Fillet:

For the Mushroom Jus:

  • Water 300.0 ml
  • 45 g Mushrooms (sliced)
  • 2 g Spring onions (chopped)

For the Butter-Fried Broccoli

  • 75 g Broccoli stems
  • Butter 5.0 g
  1. For the Beef Fillet:

    • Rub Robertsons Portuguese spice over beef fillet, seal off on the grill and finish off in the oven for 8 minutes at 200 °C.
  2. For the Mushroom Jus:

    • Bring water to the boil, add in Knorr Jus, stir until dissolved. Add mushrooms and spring onion. Lower heat and cook for 3 minutes while stirring continuously.
  3. For the Butter-Fried Broccoli

    • Rub broccoli stems with RobertsonsVeggie Seasoning. In a pan, melt butter and sauté broccoli stems until tender and fragrant.