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Maneet Chauhan and Zac Young

Beef Tenderloin Tikka with Spiced Ghee
S34E4 American · 2023
Where to find them
● @maneetchauhan

Another tag team. Maneet Chauhan runs Chauhan Ale & Masala House and The Mockingbird in Nashville, has been an Iron Chef America competitor, a longtime Chopped judge, and is one of the most decorated Indian-American chefs of her generation. Zac Young is a pastry chef who runs the Craveable Hospitality Group's dessert programs across New York.

Indian-savant plus pastry-savant against Bobby is — even discounting the math of two-on-one — a near-impossible matchup. Bobby's record against Indian cuisine is 3-9. His record against pastry chefs is publicly bad enough that he doesn't talk about it.

He lost both vectors at once. Chauhan and Young brought a layered plate that traded heat for sweet across the bite. Bobby brought one plate that was just savory.

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Beef Tenderloin Tikka with Spiced Ghee

25 min Prep
35 min Cook
4 Serves
Ingredients
  • 1.5 lbs beef tenderloin, cut into 1-inch cubes
  • 3 tbsp ghee, divided
  • 1 large Spanish onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 tbsp ginger, minced
  • 2 tsp garam masala
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 cup heavy cream
  • 2 tbsp tomato paste
  • 1 cup beef stock
  • 1 tsp Dijon mustard
  • 2 tbsp fresh cilantro, chopped
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp crispy fried onions for garnish
Instructions
  1. Pat beef cubes dry with paper towels and season with salt and pepper. Heat 2 tbsp ghee in a large cast-iron skillet over high heat (400°F if using an oven-safe skillet). Working in batches, sear beef for 90 seconds per side until deeply browned, approximately 3-4 minutes total per batch. Transfer to a plate.
  2. Reduce heat to medium and add 1 tbsp ghee to the skillet. Add sliced onions with a pinch of salt and cook for 6-7 minutes, stirring occasionally, until caramelized and golden brown.
  3. Stir in minced garlic and ginger, cooking for 1 minute until fragrant. Add tomato paste and cook for 2 minutes, stirring constantly to deepen the flavor.
  4. Add garam masala, smoked paprika, and cayenne pepper, stirring continuously for 30 seconds to bloom the spices. Pour in beef stock, scraping the pan bottom with a wooden spoon to release browned bits.
  5. Return seared beef to the skillet along with any accumulated juices. Reduce heat to medium-low, cover partially, and simmer for 12-15 minutes until beef reaches medium-rare (internal temperature of 130°F). Stir in heavy cream and Dijon mustard, cooking uncovered for 3-4 minutes until sauce thickens slightly.
  6. Taste and adjust seasoning with additional salt and pepper. Finish with fresh cilantro and garnish with crispy fried onions. Serve immediately over steamed basmati rice or with naan bread.
Inspired by Maneet Chauhan and Zac Young’s winning beef tenderloin tikka with spiced ghee. This is a plausible recreation, not the chef’s original recipe.
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