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Roasting Beef

  • Rib Eye 700 g
  • Black Pepper 4 g
  • Onions 100 g
  • Carrots 100 g
  • Seledri 60 g
  • Fresh oregano leaves 4 g
  • Fresh Thyme 4 g
  • Rosemary segar 4 g
  • Mustard dijon 20 g

Making the Brown Sauce

  • Hot Water 700 ml
  • Curry Powder 5 g
  • Onions 70 g
  • Paprika Powder 6 g
  • Anchovy Fillet 2 g
  • Bay Leaves 2 g
  • Intact blackpepper 10 g
  • Cloves 2 g
  • Raisins 37 g
  • Mustard 8 g
  • Fresh Cream 50 ml

Making the Maitre d Hotel Butter

  • Plain Butter 100 g
  • Green Olives 12 g
  • Onions 10 g
  • Lokio 5 g
  1. Roasting Beef

    • Tie the meat with strings (trussing) to keep its form in roasting process.
    • Marinate the meat with Knorr Beef Powder, black pepper, thyme, oregano, rosemary for 30 minutes while heating up the oven to 250° C.
    • On the baking tray, put the slices of onion, carrots and celery as the base for the meat so it will not get burnt and for additional scent.
    • Put the baking tray into the oven, roast until the surface of the meat browned, then smear it with mustard and Knorr Mashed Potato. Put it back into the oven and turn down the temperature to 180°C. Roast it for 45 mins (well-done) or 30 mins (medium). Every 10 minutes, smear the meat with sauces left in the baking tray or vegetable oil to avoid dryness.
  2. Making the Brown Sauce

    • For the sauce, mix all the ingredients, cook slowly.
  3. Making the Maitre d Hotel Butter

    • For the Maitre d hotel butter, mix and smooths all the ingredients, put it in plastic wrap, then freeze it.
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