- Home
- Basics
- How To make Roast Beef Puree Master Chefs
How To make Roast Beef Puree Master Chefs
4 md Beets, with greens, stems
-- trimmed, (save greens) 1/2 ts Oregano, dried
1/2 ts Thyme, dried
1/4 ts Fennel seed
1/4 ts Coriander, ground
1/4 ts Rosemary, dried
4 Bay leaves
10 Peppercorns
2 tb Oil, olive, extra-virgin
2 tb Butter, unsalted, cut
-- into pieces Salt Preheat the oven to 450 F. Mix the oregano, thyme, fennel seed, coriander, rosemary, bay leaves and peppercorns together. Place the beets in a roasting pan, and sprinkle with the the mixture of dried spices and herbs and drizzle with olive oil to coat. Bake, uncovered, until tender when pierced with a fork (about 1 hour.) When cool enough to handle, slip off the skins.
Quarter the beets and transfer them to a processor. Process the beets until coarsely chopped. Transfer them again to a small saucepan and stir over medium heat until heated through. Add the butter and stir until glossy. Season to taste with salt, and serve immediately. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Leslie Revsin, One Fifth Avenue Restaurant, New York
How To make Roast Beef Puree Master Chefs's Videos
Cooking A Delicious Sauce To Match A Medium Rare Steak | MasterChef Asia | MasterChef World
The chefs are challenged to create their own sauce that will match a perfect medium rare steak within 15 minutes!
Subscribe and never miss a Masterchef moment -
Welcome to MasterChef World!
The best MasterChef moments from the history of the world's favourite Cooking TV show from across the globe.
Challenges, recipes, how-to's and of course the biggest cooking fails and meltdowns.
Whether you are a fan of Masterchef, Junior Masterchef, Masterchef the Professionals or Celebrity Masterchef, you're in the right place.
Perfecting Steak Frites | MasterChef Canada | MasterChef World
Home cooks face off in a high-stakes competition to create the classic bistro dish, steak frites with béarnaise sauce. With just minutes to spare, they must master the art of cooking the perfect steak, crispy fries, and velvety béarnaise sauce to impress the judges. Who will conquer this iconic French cuisine?
#steakfrites #bearnaisesauce #frenchfood
???? *MasterChef Canada Videos Straight From the Oven* ????
MasterChef Canada showcases a fusion of flavours and unmatched culinary talents! Venture into Canada's prestigious kitchen where rising home cooks are honed by the renowned trio: Claudio Aprile, Michael Bonacini, and Alvin Leung. Witness intense challenges, breathtaking dishes, and moments that define Canadian culinary prowess.
???? *MasterChef Canada Fan Favourites* ????
Welcome to MasterChef World, the premier hub for global culinary excellence. Dive into the best from regions including Australia, Canada, the UK, New Zealand, and South Africa. Experience riveting Mystery Box challenges, ingenious Invention Tests, and intense Pressure Tests that promise to captivate. Plus, don't miss out on exclusive recipes and Masterclasses from renowned chefs, unveiling their culinary artistry and expertise. Join us on this gourmet journey!
If you’re a fan of cooking shows, MasterChef World is the perfect channel for you. Subscribe now to be the first to watch our latest MasterChef content from around the world! Click the link to subscribe
???? *Travel the Culinary World with MasterChef* Explore our regional collections and relish every moment from your favourite MasterChef editions! ????
All content is distributed via Banijay Rights.
#masterchef #masterchefworld #food
The Mother Of All Steak Sauces (Other Meats Too)- Classic Demi Glace
The most versatile classic sauce base, the uses for Demi glace are endless. I use it in my steak au poivre recipe but you can use it on chicken, pork or lamb too. Traditionally made with veal bones I opt for beef bones.
Make a beef broth from scratch and freeze it in quart containers. I have a great recipe in my French onion soup video
Once you have beef broth you can make this Demi glace quickly and easily. This sauce will freeze in cup containers for months.
Recipe:
4oz small pieces of beef (optional)
1/2 bottle red wine ( a bottle good enough to drink)
1 onion
2 carrots
2 stalks celery
3 garlic cloves smashed
2 tablespoons tomato paste
1 quart heavy duty beef broth
yield: 1 cup demi glace
Notes:
-Make sure your beef stock is full of gelatin. That will make for a thick sauce
-Roast your meat and vegetables well to add flavor and color to final sauce
-Skim your sauce as much as possible
CHRISTMAS RECIPE: Christmas Beef Wellington
A Christmas take on a classic dish.
Order Ramsay in 10 Now to get the Full Recipe:
Follow Gordon:
TikTok:
Instagram:
Twitter:
Facebook:
#GordonRamsay #Food #Cooking
6 Braising Mistakes Most Beginners Make
Thank you to Porter Road for sponsoring today's video. Visit to get 15% off your first Porter Road order for high quality (and unique cuts!).
???? BRAISING RECIPES
- Venison Shoulder:
- Red Wine Short Ribs:
???? Join our Cooking Community:
???? Videos & Sources mentioned:
▪ On Food and Cooking by Harold McGee:
▪ Meathead: The Science of Great Barbecue and Grilling:
▪ ThermoBlog:
▪ Fruits that run Gelatin:
???? Music by Epidemic Sound (free 30-day trial - Affiliate):
---
CONNECT WITH ME ON SOCIAL
???? Instagram:
???? TikTok:
???? Twitter:
---
USEFUL KITCHEN GEAR
????Thermapen Thermometer:
???? Budget Whetstone for sharpening:
???? Salt Pig:
⚖ Scale:
???? Budget 8-inch Chef's knife:
???? Nicer 8-inch Chef Knife:
???? Magnetic Knife Rack:
???? Cast iron griddle:
???? Baking Sheet:
???? Wire Rack:
???? Saucepan:
???? Woodcutting board:
---
0:00 Episode premise
0:41 Why do we braise? (Technique Breakdown)
5:21 1 - Choosing the wrong cut of meat
8:36 2 - Not braising long enough
9:55 3 - Braising and eating on the same day
11:18 4 - Not using enough braising liquid
12:04 5 - Undersalting the braise
12:45 6 - Experiment with flavors
---
MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sony 30mm f3.5 & 18-105mm F4
Voice recorded on Shure MV7
Edited in: Premiere Pro
Affiliate Disclosure:
Ethan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to [Amazon.com]( and affiliated sites.
How to Cook Creamy Pepper Sauce for a Scotch Fillet Steak (Sauce au Poivre)
In this episode, we are going to cook a Creamy Pepper Sauce for your choice of steak.
Equipment I use to film these videos:
Canon 5D mk II:
Rode microphone:
Zoom H5:
Weber BBQ:
This episode is proudly supported by Clean Heat BBQ:
Also proudly supported by G-Fresh spices:
Follow us for more at:
Patreon:
Website: freetocook.net
Facebook:
Instagram:
Please Like, Comment and Subscribe!