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Ingredients

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Rib-Eye

Potato Hashbrown Crisp

Sauce

Garnish

  • Micro herbs, for garnish

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 hashbrown crisp adds adds texture, while a lime yoghurt mayo introduces fresh, tangy contrast. Finished with 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, Robertsons Black Pepper and olive oil. Rest for 20 min. 
    2. Mix Hellmann’s Original Mayonnaise, dijon mustard and cumin. Brush on fillet. Pan-fry until medium, rest then slice.
  2. Potato Hashbrown Crisp

    1. Grate potato, rinse then dry. Add the leeks and Robertsons Veggie Seasoning. Spread thinly on silicone mat. Bake at 180 °C until crisp and golden.
  3. 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, Knorr Aromat Original 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.
  4. Garnish

    1. Garnish with micro herbs before serving.
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