Maneet Chauhan, Zac Young
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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 maneet chauhan, zac young. This is a plausible recreation, not the chef’s original recipe.