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For the Vanilla Exotic:

  • Water 1.0 l
  • Butter 100.0 g
  • Assorted wild mushrooms 720.0 g
  • Vanilla paste 20.0 g
  1. Steak:

    • Cook the steaks to the desired liking.

  2. For the Vanilla Exotic:

    • Heat the butter in a pan, add the mushrooms, and cook until soft.
    • Add the vanilla paste, and cook for 1 minute.
    • Add the hot made-up Knorr Demi-Glace Sauce as per packaging instrctions, and allow the flavours to infuse.
    • Rib eye steaks, serve 10 portions x 300g each.
  3. To Serve

    • Pour the sauce over the steak and top with deep-fried mushrooms. Garnish with fresh thyme.