Gordon Ramsay, chef awarded three stars by the British edition of the Michelin Guide, makes a shattering revelation in a recent video: “ Hi guys, it’s Gordon. I have a confession to make to you. After three decades of cooking, hundreds and hundreds and thousands of hours of cooking behind the stove, I’m going vegan“. Anyone who until then had a passion for meat shares his recipe for vegetable steak with eggplant. From the visual aspect, to the texture to the taste, the dish is worthy of a steakhouse-style dinner to be mistaken. Enough to find all the flavor of a seasoned slice of beef. Viewed over twenty-two million times, the video garners over four million likes. Once the recipe is exposed, the chef nevertheless specifies: “ I’m going vegan, but only for lunch. »
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Here’s Gordon Ramsay’s Vegetable Steak Recipe
Ingredients for two steaks (the recipe has been slightly conformed with converted measurements, they are adapted if necessary)
For the seasoned steaks:
- 2 eggplants, stems cut
- 15 gr cumin seeds
- 15 gr of brown mustard seeds
- 15 g of pepper mixture
- 6 gr of dill seeds
- 45 gr of garlic powder
- 25 gr onion powder
- 25 gr of smoked paprika
- 12 gr of mushroom powder
- 15 gr of dried rosemary (thyme or a combination of the two)
- Cayenne pepper or red pepper (optional)
For the juice:
- 750 ml dry red wine
- 240 ml fresh beetroot juice
- 1 vegetable stock cube
- 100 gr of vegetable butter, cut into pieces
- 120 ml soy or tamari sauce
- 15 ml vegan Worcestershire sauce (a very British sauce)
- 2 sprigs of fresh rosemary
For the mushrooms glazed with red wine:
- 115 gr. approx. of Trumpet mushrooms, sliced lengthwise
- 15gr of vegetable butter
- 15 gr minced shallot
- 1 garlic clove, finely chopped
- Red wine
- mushroom broth (approximately 100 gr. in powder form)
- fresh thyme
- crushed black pepper
- extra virgin olive oil
- vegan Worcestershire sauce (optional)
For the creamy garlic puree:
- 6 potatoes, peeled and diced
- 60 gr. vegetable butter
- 80 ml of vegetable cream or vegetable milk
- 2 garlic cloves, crushed
- sliced chives, for serving (optional)
- salt and freshly ground black pepper
For the brown demi-glace sauce with roasted vegetables:
- 220 gr. about button mushrooms
- 1 small eggplant, chopped
- 2 chopped carrots
- 6 tomatoes, halved
- 240 ml tomato paste
- 480 ml red wine
- 2 stalks of celery, chopped
- 6 garlic cloves, crushed
- 2 onions, peeled and cut into quarters
- 1 bay leaf
- 15 gr. peppercorns
- 2 sprigs of rosemary or fresh thyme
- mushroom broth
- olive oil, for cooking
– Prepare the eggplants and seasoning
Grill the whole eggplants over a flame. Using tongs, twist them until they are charred and just tender. Arrange them in a dish while covering them tightly. Let cool.
In a skillet, toast the cumin seeds, mustard, dill and the pepper mixture. When the aromas emerge, remove from the heat and place in a spice mill or pound in a mortar. Mix with the remaining spices.
Peel the skins of the cooled eggplants. Season them with the preparation of spices, salt and pepper. Drizzle with olive oil and wine while lining the bottom of the baking dish. Roast in the oven for 30 to 45 minutes, turning once gently. Roast for another 30 minutes.
– Prepare the juice and baste the eggplants
In a saucepan, bring the wine, beet juice and rosemary to a rapid boil. Simmer over medium-high heat until the mixture is reduced. Stir in the broth and vegetable butter. Remove from heat, stir in soy sauce, Worcestershire sauce.
Reduce the oven temperature to about 148 ° C (300 F), sprinkle the eggplants with this juice and cook for 15 to 20 minutes, turning them once. Brush occasionally with the juice until tender, slightly dehydrated and take on the appearance of a steak.
– Prepare the mushrooms
Sear the mushrooms in a pan with a drizzle of olive oil. When they are golden, add a little butter, shallots, garlic, season with salt and black pepper. Cook until tender and caramelized, sprinkle with thyme. Deglaze with wine, pour in the mushroom broth and simmer until reduced by half. Stir in the remaining butter and season with S&P and Worcestershire sauce. Keep warm.
– Prepare the creamy garlic puree
Place the potatoes in a saucepan, cover with cold salted water, bring to a boil. Simmer until tender with a fork.
Meanwhile, in a small saucepan, prepare the garlic cream. Melt the butter and cream with the garlic cloves, simmer over low heat for 3 to 5 minutes. Pass through a fine sieve, squeezing the garlic to harvest the flavor. Take the potatoes out of the water, peel them and press them. Place the resulting mash in the saucepan. Stir in the cream and season with salt and pepper. Garnish with chives.
– Prepare the roasted vegetable demi-glace brown sauce
Preheat the oven to about 218 ° C (425 F). Place a baking sheet and preheat 1 to 2 minutes. Combine the mushrooms, chopped eggplant, carrots, celery and garlic, coating them with oil. Spread on the baking sheet and roast for 45 to 50 minutes until caramelized and tender. Turn them over from time to time.
Sear the tomatoes in a saucepan with a drizzle of oil. Cook them for a few minutes until they are caramelized and slightly wilted.
Add the onions and cook for another 10 to 20 minutes, until they are tender and golden. Add the tomato paste and cook for 1 to 2 minutes. Deglaze with a little red wine and cook until completely mixed.
Place the roasted vegetables in the pot. Add the rest of the red wine, bay leaf, peppercorns and rosemary. Bring to a boil until the wine has reduced by half. Simmer over medium-low heat for 45 minutes to 1 hour, until the vegetables are almost ragged and the broth is flavorful. Add water if it gets too thick. Strain the broth, discard the pieces until a smooth sauce is obtained. Season with salt and pepper.
– Advice from the Michelin-starred chef
Serve the steak on its bed of mashed potatoes, top with glazed mushrooms and brown sauce of roasted vegetables. For even more flavor, Gordon Ramsay recommends letting the dish sit overnight in the refrigerator.