Beef steaks, onion chutney and pumpkin purée

Beef steaks, onion chutney and pumpkin purée

Today, I suggest you cook quickly and well, with a delicious recipe for beef steaks, onion chutney with maple syrup and mashed pumpkin. This is a recipe made by The Beef Cooking Show, a web series of 8 programs devoted to culinary trends, and dedicated to beef. In the episodes already broadcast, we were able to discover the aperitif dinner, batch cooking, world cuisine. Here is a fourth episode on the theme “cooking quickly and well”. You can find all the episodes on the YouTube channel here.

In this new episode, to find herethe challenge is to cook roast beef without an oven. Camille Maurywinner of Objectif Top Chef 2018, prepared tataki-style beef, wok with crunchy sesame vegetables. Marie Testud, chef for Quitoque, meanwhile cooked beef steaks, onion chutney with maple syrup and pumpkin purée.
This is the recipe that I had the pleasure of making. Ready in less than 30 minutes, this dish is delicious. Roast beef cooked in this way is very quick to cook and tender. It’s quickly done, well done as I like it. We enjoyed ourselves.

I’ll give you the recipe, but don’t hesitate to go to the You Tube channel to find all of Marie’s tips. And of course, Camille’s recipe that I’m going to hasten to try very soon…

Beef steaks, onion chutney and pumpkin purée:


2 potatoes
200g pumpkin
milk
butter
1 yellow onion
20ml maple syrup
1 tbsp old-fashioned mustard
1 tbsp cider vinegar
400 g roast beef (topside), cut into 2 steaks

olive oil
salt, pepper

Mashed pumpkins:

Peel and cut the potatoes and pumpkin into pieces.
Place them in a saucepan and cover very generously with water. Salt.

Bake for around 15 to 20 minutes.

Once cooked, puree. Season and add a little milk and a knob of butter for a creamier purée.

While cooking the pumpkin and potatoes, make the onion chutney.

Onion chutney:

Mince the onion.

In a small saucepan, heat a drizzle of olive oil on medium/high.
Sauté the onion for about 5 minutes.
Deglaze with the cider vinegar and then add the mustard and maple syrup.

Continue cooking for an additional 1 to 2 minutes.

At the same time, cook the cobbles beef.

Beef steaks:

Take the steaks out of the fridge 30 minutes before cooking. This will make the meat more tender.

In a pan, heat a drizzle of olive oil on high.
Seize the cobblestones of beef 30 sec on each side to brown them well. Continue cooking over medium heat 1 to 2 minutes on each side depending on the desired doneness. Salt and pepper.

Remove the meat to a plate and let it rest for a few minutes.

Pour a trickle of water into the pan and boil for 1 minute, scraping with a spatula to loosen the juices.

Serve the cobbles beef Charolais sliced ​​with the onion chutney and drizzled with the cooking juices. Accompany them with the pumpkin purée.

Beef steaks, onion chutney and pumpkin purée

To finish: This recipe will be perfect for hassle-free parties. Cooking beef changes poultry!

The recipe I am giving you is for 2 people.

I give you the links to the videos:
To the YouTube channel, it’s here.
Towards episode 4, Cooking quickly and well, it’s by here.

//Sponsored article//

Leave a Comment