Steak with Carrot Purée and Gooseberry Chutney

Main Dishes | Dagestan cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Steak with carrot purée and gooseberry chutney

Ingredients

Carrot - 6 pieces
33% Cream - 7 fl oz
Steaks - 2 pieces
Butter - 1.4 oz
Vegetable Oil - 0 fl oz
Shallot - 1 head
Mild Chili Spice - ½ pieces
Gooseberry - 5.3 oz
Garlic - 2 cloves
Sorrel - 0.2 oz
Cilantro - 5 sprigs
Salt - to taste
Sugar - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Wash the carrots, drizzle with vegetable oil, and place them in an oven preheated to 374°F for 40-60 minutes. Chop coarsely, transfer to a saucepan, add cream, and simmer over low heat for 5 minutes.

Step 2

In a skillet, heat vegetable and butter, then add a whole clove of garlic and sauté for a couple of minutes over medium heat before removing it. Add chopped shallots and chili (not too finely chopped), and sauté, stirring, for one minute. Add the gooseberries, quartered, season with salt and pepper, add sugar, and cook, stirring, for 3-5 minutes.

Step 3

Blend the carrots with the cream until smooth, then strain through a sieve. Transfer to a saucepan, warm it up, and season with salt and pepper.

Step 4

Pat the meat dry with paper towels, season with salt and pepper. Heat a grill pan well, brush with butter, and place the steaks in the pan. Sear for 2 minutes on one side, flip them over, add 2 cloves of garlic, and cook for another 2 minutes. Transfer the steaks to foil, wrap them up, and let them rest for 5 minutes.