Menu
Loyalty points

Glazed Meat and Potatoes
Glazed Meat and Potatoes – Recipes

This beef and potato dish is an ideal warm starter for a la carte menus or as a live cooking station in a buffet line. The Knorr Professional Demiglace, used as a base sauce, greatly helps in ensuring consistency aside from providing a depth of flavor. 

...

Ingredients

−
+

The sauce

The Potatoes and Meat

  • Potatoes cube 400.0 g
  • Beef tenderloin small cubes 600.0 g
  • Olive oil 30.0 g
  • Butter 10.0 g
  • Black pepper 3.0 g
  • Smoked paprika 2.0 g
  • Fresh thyme and rosemary 5.0 g
  • Garlic, minced 15.0 g
  • Cream, fresh 25.0 g

This beef and potato dish is an ideal warm starter for a la carte menus or as a live cooking station in a buffet line. The Knorr Professional Demiglace, used as a base sauce, greatly helps in ensuring consistency aside from providing a depth of flavor. 

...

Preparation

  1. The sauce

    • In a saucepan add the butter, the beef bacon, the garlic and sauteed until golden colour
    • Then add the pomegranate molasses and stir for 1 min
    • And the ready Knorr Professional Demiglace in water and boil for 3 to 4 min
    • And set aside

  2. The Potatoes and Meat

    • Boil the potato cubes in water half cooked
    • In a saucepan heated very well add the olive oil, butter, and saute the beef cube
    • Add the potatoes, the spices and the minced garlic and stir for 3 to 4 min
    • When is cooked add the ready sauce to glaze then all together and finish it with the fresh cream (optional)
    • Garnish with any green oil (pesto, dill oil, coriander oil…) and fried pine seeds