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For Fillet

  • Beef Fillet 1500.0 g
  • Butter 300.0 g
  • Bunch thyme
  • Salt
  • Pepper

For Prunes Doxelle

For Lemon Garlic Asparagus

  • Asparagus
  • Garlic
  • Lemon, juice
  • Lemon Zest
  • Salt and pepper

For Dokka Mixture

  • Hazelnuts 10.0 g
  • Almonds 10.0 g
  • Sesame seeds 10.0 g
  • Pistachios 10.0 g
  • Fennel, seeds 10.0 g
  • Cumin seeds 10.0 g
  • Coriander, seeds 10.0 g
  • Salt 5.0 g

For Sauce

For Potato Dokka

  • potato 700.0 g
  • Smoked paprika 50.0 g



  1. For Fillet

    • Season with salt and pepper 10 minutes before cooking
    • Caramelize the beef with in oil until it becomes caramelized & brown color
    • Use pasting technique with butter, thyme and dried coriander
    • Rest the beef for about 2 min before serving
  2. For Prunes Doxelle

    • In a frying pan over high heat, caramelize the mushrooms in oil, then put the prunes, garlic, onions and butter and cook for about 5 minute on medium heat
    • Then add the Knorr Beef Stock Powder, cooking cream, thyme and season
    • Leave the mixture until all liquid evaporates
  3. For Lemon Garlic Asparagus

    • Blanch the asparagus and sautéed with garlic, lemon and season before serving 
  4. For Dokka Mixture

    • For dokka mixture roast all seeds and blind it then dust the fried potato in dokka
  5. For Sauce

    • Make sugar caramel on sauce pan to get the golden brown color then put the vinegar to get liquid boil then add the Knorr Demi Glace Sauce and reduce it
  6. For Potato Dokka

    • Peel the potatoes, cut them into long cubes and fry it twice, and waste make a puree with smoked paprika to get in your plate the colorful and smoky flavor