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Grilled Steak with Potato Puree Recipe – Cooking with Bosch

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[youtube https://www.youtube.com/watch?v=cgCNrTeq3yA&w=560&h=315]

Cooking with Bosch Grilled Steak with Potato Puree, Seasonal Vegetables and Red Wine Jus Part 1: Red Wine Jus Cut up 1 White Onion Chop 1 Carrot into chunks Chop 1 Stalk of Celery into pieces Add 20ml of Cooking Oil to a highly heated pot Sear 1kg of Beef Trimmings/Oxtail Bones until nicely caramelised Remove the Beef Trimmings/Oxtail Bones from the pot In the same pot, add in Chopped Onions, Carrots and Celery Fry with 2 Tablespoons of Tomato Paste Deglaze the pot with 200ml of Red Wine Add in the Seared Beef Trimmings/Oxtail Bones 2 Bay Leaves 5 Sprigs of Fresh Thyme 500ml of Beef/Chicken Stock 1 Tablespoon of Butter Bring the mixture to a boil until it reduces to a sauce-like consistency Strain the vegetables from the Stock Pre-heat the oven to 180 degree celsius with the "4D Hot Air" mode Part 2: Potato Puree Peel and slice 1kg of Idaho Potatoes Add a Pinch of Salt to a Pot of Boiling Water Slow-boil the Sliced Potatoes till they soften Strain the Potatoes Mash them through a drum sieve Heat up 200ml of Fresh Milk/Cream In another pot, heat up the Sieved Potatoes Add 1 Tablespoon of Butter Stir in the Heated Milk/Cream till the mash potatoes turn smooth Part 3: Vegetables and Grilled Steak Chop 5 Pieces of Baby Carrots into halves Chop 6 Pieces of Baby Corn into halves Add a Pinch of Salt to a Pot of Boiling Water Add 5 Pieces of Baby Carrots 6 Pieces of Baby Turnips 6 Pieces of Baby Corn 8 Pieces of Asparagus Remove the Vegetables from the pot after 8 Minutes In a heated grill pan, sear 800g of Bone in Ribeye Brush the Beef with Butter Season with Rock Salt and Fresh Crushed Black Pepper Sear both sides of the Beef till golden brown Roast the Seared Beef in the oven for 15 – 20 Minutes with the "4D Hot Air" mode Flip the Beef occassionally, brushing it with more Butter Melt 1 Tablespoon of Softened Butter in a pan Fry 1 Teaspoon of Chopped Garlic Saute 8 Pieces of Cherry Tomatoes on the Vine Boiled Baby Turnips, Corn, Carrots and Asparagus Season with Salt and White Pepper Powder Serve with Potato Puree Sliced Beef Sauteed Vegetables Red Wine Jus

Source: Youtube

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