Master Chef Australia | Asparagus with Onion Puree and Beef Sauce Recipe

This weeks Master Chef Australia 2022 recipe we recreated is Asparagus with Onion Puree and Beef Sauce from Sarah Todd. We did not see the episode before we cooked, so it was quite interesting to why she used these ingredients.

Ingredients

Beef and Onion Gravy
1 tbsp oil
1 meaty beef bone
2 onions, halved
1 tbsp red wine vinegar

Onion Cream
3 onions, finely sliced

Fried and Pickled Onions
200 ml neutral oil
1/2 onion, finely sliced
300 g oil from jar Szechuan preserved chilli bean curd

Seared Asparagus
3 bunches asparagus, trimmed
1 tsp Szechuan preserved chilli bean curd with oil

Method

  1. For the Pickled Onions, pour the liquid from the jar of bean curd into a small saucepan and bring to the boil. Remove from the heat, add onions and set aside to pickle. Drain well to serve.

  2. For the Beef and Onion Gravy, place a frypan over medium heat. Add oil, beef bone and onions and cook until browned and crispy.

  3. Add vinegar to deglaze the pan then add enough water to cover fully. Bring to the boil then reduce the heat and simmer for 30 minutes.

  4. Strain the liquid through a super bag into a small saucepan and simmer until thickened. Remove from the heat, season and set aside.

  5. For the Onion Cream, heat a medium non stick pan over low heat. Add oil, onions and a generous pinch of salt. Cover wit a lid and cook Stir regularly, until caramelised, about 15-20 minutes, adding a little water as needed to avoid burning.

  6. Remove from the heat and transfer to a blender. Process until smooth. Season to taste. Cover and set aside.

  7. For the Pan Seared Asparagus, pour boiling water over the asparagus to blanch. Drain well and pat dry.

  8. Heat a large frypan over high heat. Add a little bean curd with oil and when hot, add asparagus and toss in the pan for 1 minute.

  9. For the Fried Onions, heat oil in a saucepan to 180°C. Add onion and fry until deep golden. Transfer to paper towel to drain.

  10. To serve, spoon onion cream onto plates. Top with asparagus, fried onions and pickled onions. Serve with the beef and onion gravy on the side.

  11. ENJOY!