Carrot puree steak
I re-created the carrot change-up that came out of the naengbu. I also made Chef Oh Se-deuk's carrot change-up at this Christmas party by asking for the refrigerator I made last time. I love the taste of carrot puree. The sweetness of the carrot and the savory taste of nurungji were so attractive. The taste of eating it with sour red wine sauce!!! I used various sauces when making steak, and I liked this carrot puree the best. It's the best sauce for Koreans.
4 serving
Within 60 minutes
강철새잎
Ingredients
  • Beef
  • Rosemary
  • bay leaf
  • onion
  • a pod of kidney beans
  • Carrot
  • crispy rice crust
  • red wine
  • Salt
  • ground pepper
  • Butter
Cooking Steps
STEP 1/10
The beef was in the freezer, and I defrosted it to make soup, but it was so good and marbling was good that I thought it was a waste to eat it as soup, so I'm going to cut the soup separately and cut it thickly into 2cm thick pieces and marinate it with red wine, salt, and pepper.
STEP 2/10
Add bay leaves and a little rosemary to this and marinate in the refrigerator. It's even better if you let it sleep for a day. The meat gets lighter, so it gets rid of the smell and cuts the wine scent.
STEP 3/10
Prepare a garnish. Garnish is to grill the inside of green beans and onions. Cook it to a slightly charred state. Put olive oil in a heated pan and cook it slightly back and forth.
STEP 4/10
The garnish has been baked and prepared. You can make carrot puree and red wine sauce. For carrot puree, stir-fry carrot, butter, and soaked nurungji, grind them with a blender, and strain them through a sieve to use fine carrot puree. For the red wine sauce, chop the onion, stir-fry it with butter, and then boil it with red wine to complete the red wine sauce. You can also use the isos by sifting sieve
STEP 5/10
I'm going to grill the steak that I marinated in red wine. This time, I'm going to grill it on a direct fire pan, not a frying pan. After the back is fully cooked, turn it upside down and pat it
STEP 6/10
I'd like rosemary baked with me, too
STEP 7/10
If one side is completely charred, turn it over and bake.
STEP 8/10
Prepare the plating while it's being baked. Put the carrot puree on the plate and pat the bottom of the plate with your palm to spread the puree naturally
STEP 9/10
Slice the well-cooked steak diagonally to make it easy to eat and place it in the middle. Place grilled onions and green beans lightly on top of steak. Green Bean can be a prettier plating if it is placed diagonally like a tower. Lastly, I put a bit of apple mint and finished plating the carrot puree steak. Oh! There's something missing. It's red wine sauce. You can sprinkle the sauce on top at the end. Scoop the red wine sauce with a spoon and sprinkle it as if you're dripping it all over.
STEP 10/10
The last main dish, steak, is done. I just need to enjoy it and eat it~~~~~~~~~~ As expected, carrot puree has a taste that doesn't betray you. Is there another puree like this~~~~~ It's a taste that I really want foreigners to try.
If you want to see more details on making savory carrot puree and red wine sauce, please refer to the address below. Chef Oh Se-deuk's Carrot Change Up by asking for a refrigerator: http://www.10000recipe.com/recipe/6839427
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