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Ingredients

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Rib-Eye

Glue Layer

Potato Tuile

  • Potatoes 500.0 g

Sauce

Lime Yoghurt Mayo


Succulent rib-eye is seasoned and paired with a rich tomato demi-glace infused with garlic, smoked paprika and a touch of apple cider vinegar for depth and balance. A crisp potato tuile adds texture, while a lime yoghurt mayo introduces fresh, tangy contrast. Finished with leeks and micro herbs, the dish blends familiar ingredients with international flavour influences for a plate that feels both refined and globally inspired.

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Preparation

  1. Rib-Eye

    1. Season with Knorr Aromat Original, Robertsons Steak & Chops Spice and Robertsons Black Pepper. Sous-vide at 54 °C for 1.5 hours (medium-rare). Pat dry.
  2. Glue Layer

    1. Mix the Hellmann’s Original Mayonnaise, dijon and cumin. Brush on fillet. Sear on a hot pan for caramelisation.
  3. Potato Tuile

    1. Grate potato, rinse then dry and spread thinly on silicone mat. Bake at 180 °C until crisp and golden.
  4. Sauce

    1. In a saucepan, whisk Knorr Professional Demi-Glace into water and bring to a gentle simmer. 
    2. Add tomato paste, Robertsons Smoked Paprika, garlic, Knorr Professional Tomato Pronto and apple cider vinegar. 
    3. Simmer for 10–15 min until the sauce thickens slightly and develops a glossy finish. Strain if desired and keep warm for plating.
  5. Lime Yoghurt Mayo

    1. Whisk the Hellmann’s Original Mayonnaise, yoghurt, lime zest and lime juice.
  6. Plating

    1. Sauce swoosh on plate, arrange rib-eye slices elegantly, potato tuile standing upright for height, lime mayo dots and finish with micro herbs.
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