Recreate the Celebrity Masterchef dry aged beef dish
I’m unashamed to confess my unending love for Celebrity Masterchef. I just enjoy everything about it; the creative recipes; the occasional celeb tantrums; the judges’ hard-to-read reactions, the kitchen disasters, and the glorious wins. The fact that my other half is just as much into it as I am, makes all those evenings spent glued to our TV seem like a perfectly reasonable way to spend a Friday night (okay, every Friday night for the past couple of months. I regret nothing).
One of my favourite moments was when ex Pussycat Doll Kimberley Wyatt won over the judges with her beautiful dry aged beef on a bed of asparagus with morels in cream sauce. It got me thinking about that very distinctive flavour and tender texture of dry aged beef… Something magical happens when beef is aged and those rich flavours develop and mature over time.
So if, like any self-respecting Masterchef fan, you fancy recreating Kimberley’s show-stopper (I know I’ll be giving it a go!) here’s how to do it.
Find the perfect beef steaks
Head down to your local quality butcher and pick up a fillet, some T-bone, salmon cut or rib eye steaks that have been aged anywhere between 20-30 days – that’s when the meat becomes wonderfully tender and the gorgeous beefy and nutty flavours really come through.
Cooking your dry-aged beef
First, take the meat out of the fridge and bring to room temperature, which should take about an hour. Next, season the meat lightly – you don’t want to overpower the beef’s flavours. Sear it in a very hot pan before you place it in the over at 180°C for 12 minutes per 500g. Take a look here for a guide to cooking times for different cuts.
While the meat is cooking, you can recreate Kimberley’s famous dance moves if no-one’s watching, or get on with your morels in cream sauce and asparagus. Or in fact do all of the above, in that order – the asparagus should only take a few minutes so you can make it just before you’re ready to serve.
Cut off the woody ends and boil the asparagus in a large pan of salted water for 3 minutes. Drain and put the spears into ice-cold water. Next, lightly oil the spears. Arrange them on a very hot large cast-iron griddle, reduce the heat to medium and cook for 3-4 minutes on either side, until the spears are tender.
Morel cream sauce
20g dried morel mushrooms, soaked overnight in 500ml whole milk
1 tbsp plain flour
100ml dry white wine
100ml double cream
Add a handful of peas and broad beans for colour, depth and texture.
Line a sieve with muslin to drain the mushrooms and set the liquid aside. Then rinse and dice the morels. In a pan, melt the butter, add the flour and stir. After a minute start adding the wine gradually as you keep stirring, and then add the mushroom liquid very slowly (I mean very slowly, you don’t want the sauce to curdle!). Throw in the mushrooms and cook for 20 minutes. Lastly, add the double cream and heat through gently. Then combine with some cooked peas and broad beans to add colour and depth to the sauce.
When the beef is ready, layer it on top of the asparagus with the morel sauce to the side and take a minute to congratulate yourself – you’re allowed to feel a little smug, you’ve just cooked a Masterchef worthy five star dish! Then tuck into the tender, beefy, melt-in-your-mouth deliciousness!
Oh, and if you’re a Masterchef superfan like me and have tried other recipes that featured on the show, let me know in the comments section and let’s geek out together!