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Preparation of Demi Glace Sauce

Preparation of Curry

  • Crushed Peppercorn 3.0 g
  • Potato 200.0 g
  • Carrots 200.0 g
  • Herbs, Bay leaves 2.0 pc
  • English Curry Powder 30.0 g
  • Ginger, blended 20.0 g
  • Garlic, chopped 20.0 g
  • Yellow Onion, chopped 350.0 g
  • Worcestershire sauce 30.0 g
  • Unsalted Butter 120.0 g
  • Tenderloin (cubes) 1200.0 g
  1. Preparation of Demi Glace Sauce

    • Dissolve Knorr Demi Glace in Filtered Water and set Aside.
  2. Preparation of Beef

    • Marinate Beef with Worcestershire Sauce and set aside.
  3. Preparation of Curry

    • In a heated pot, melt Butter and sear marinated Beef with Onion, Garlic, Ginger, Bay Leaf, Carrot, Potato till soft.
    • Add in Worcestershire Sauce, Knorr Pronto Italian Tomato and Curry Powder.
    • Add in Demi Glace Sauce. Bring to boil to tender the beef and thicken the gravy.
    • Add Crushed peppercorn and Knorr Chicken Stock.