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For the candied butternut:

  • Caster sugar 20 g
  • Water 50 ml
  • Butternut Squash, peeled & diced 50 g

For the puree:

For the fondant:

For the sauce:

For the beef:

  • Beef fillet 500 g
  • Salt 1 g
  • Ground black pepper 2 g
  • Rapeseed oil 40 ml

To serve:

  • Brussel sprouts, blanched leaves 20 g
  • Parsley micro 5 g
  1. For the candied butternut:

    • Heat the water and sugar together until the sugar dissolves then dip the slices of butternut in and then lay on to a tray.
    • Place into a low oven and allow to crisp up.
  2. For the puree:

    • Bring the water to the boil then whisk in the KNORR Jelly Bouillon.
    • Peel and dice the butternut squash then cook in the bouillon until soft.
    • Blend with the MEADOWLAND until smooth then return to the pan and keep warm.
  3. For the fondant:

    • Bring the water to the boil then whisk in the KNORR Jelly Bouillon.
    • Heat the MEADOWLAND then add the butternut and then pour in the bouillon and cook until soft.
  4. For the sauce:

    • Bring the water to the boil then whisk in the KNORR Jelly Bouillon.
    • Sweat the shallots and mushrooms together for 3-4 min. then add the vinegar and deglaze the pan then add the KNORR tomato puree and KNORR garlic puree.
    • Now add the Madeira and reduce by 2/3's then add the beef bouillon and reduce by half.

  5. For the beef:

    • Season the beef the pan fry for 2-3 min. on both sides then remove and allow to rest.

  6. To serve:

    • Peel the sprout leaves and cook for 1 min. in boiling water then drain well.
    • Reheat the puree and place on to the bottom of a serving plate then sit the beef on top then spoon over the fondants, and then pour over the sauce.
    • Garnish with cracked black pepper, parsley and the sprout leaves.
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