Roast beef puree - master chefs

4 servings

Ingredients

Quantity Ingredient
4 mediums Beets, with greens, stems trimmed, (save greens)
½ teaspoon Oregano, dried
½ teaspoon Thyme, dried
¼ teaspoon Fennel seed
¼ teaspoon Coriander, ground
¼ teaspoon Rosemary, dried
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985
4 eaches Bay leaves
10 eaches Peppercorns
2 tablespoons Oil, olive, extra-virgin
2 tablespoons Butter, unsalted, cut into pieces
Salt

Directions

Preheat the oven to 450 F.

Mix the oregano, thyme, fennel seed, coriander, rosemary, bay leaves and peppercorns together.

Place the beets in a roasting pan, and sprinkle with the the mixture of dried spices and herbs and drizzle with olive oil to coat.

Bake, uncovered, until tender when pierced with a fork (about 1 hour.) When cool enough to handle, slip off the skins.

Quarter the beets and transfer them to a processor. Process the beets until coarsely chopped. Transfer them again to a small saucepan and stir over medium heat until heated through. Add the butter and stir until glossy. Season to taste with salt, and serve immediately.

Source: New York's Master Chefs, Bon Appetit Magazine Chef: Leslie Revsin, One Fifth Avenue Restaurant, New York

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