A Holiday Treat from MasterChef!

MasterChef Junior Recipes for the Holidays!

The holidays are here and what better way to celebrate than by having delicious meals with your family. And why not impress them while you’re at it! Our MasterChef Juniors have gathered some of their best recipes in the MasterChef Junior Cookbook.

The recipes are so delicious that The Washington Post featured the Lemon Ricotta Buttercream Sandwich Cookies in their 13th annual holiday cookie collection! Go here to check out the recipe and here for the full article.

So now you have a sweet option for your holidays, but you may ask what is a good MasterChef Junior savory option. You’re in luck! The Roast Beef Tenderloin with Root Vegetable Hash is exactly what you’re looking for! Find the recipe below. To purchase the MasterChef Cookbook for yourself or as a gift, go here and enjoy more delicious MasterChef-worthy dishes!

ROAST BEEF TENDERLOIN with ROOT VEGETABLE HASH
serves 4

This roast beef tenderloin, served on a bed of root vegetable hash and topped with a buttery fried egg, would be wonderful for a holiday meal during the winter season. Troy chose to make the root vegetable hash with a mixture of sweet potatoes, parsnips, and turnips, although you could use any combination of root vegetables, including yams, rutabaga, and celery root. Try using different vegetables to see how it changes the dish!

2 sweet potatoes, peeled and finely diced
3 parsnips, peeled and finely diced
2 small turnips, peeled and finely diced
7 garlic cloves, minced
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons finely chopped fresh flat-leaf parsley, plus more for garnish
1½ pounds center-cut beef tenderloin, trussed by your butcher
4 tablespoons (½ stick) unsalted butter, cut into small pieces
1 sprig fresh thyme
1 shallot, minced
1 cup demi-glace (see Tip, page 40)
2 tablespoons grapeseed oil
4 large egg

Preheat the oven to 400°F On a baking sheet, toss together the sweet potatoes, parsnips, turnips, 4 of the garlic cloves, and 3 tablespoons of the olive oil. Spread the vegetables in an even layer and sprinkle with salt and pepper. Roast until nicely caramelized, 30 to 40 minutes. Remove the pan from the oven and scatter the parsley over the top.

In a large sauté pan, heat the remaining 2 tablespoons olive oil over high heat. Generously season the beef with salt and pepper on all sides. Add the beef to the pan and sear, turning to brown evenly, until cooked almost to desired doneness, 7 to 10 minutes for medium-rare. (An instant-read thermometer inserted in the thickest part of the tenderloin should register 135°F for medium-rare.) Remove the pan from the heat. Add 2 tablespoons of the butter, 1 garlic clove, and the thyme to the pan and use a spoon to baste the meat with the butter as it melts. Transfer the beef to a plate and let rest for at least 10 minutes.
Meanwhile, make a pan sauce by returning the pan to the stovetop over medium heat. Add the shallot and the remaining 2 garlic cloves and cook, stirring, until translucent, 2 to 3 minutes. Pour in the demi-glace and bring to a simmer. Remove the pan from the heat, add the remaining 2 tablespoons butter, and stir to incorporate. Season with salt and pepper.
In a large pan, heat the grapeseed oil over medium-high heat. Crack in the eggs, making sure they don’t touch, and fry until the whites are set, about 5 minutes.
To serve, cut the roast beef tenderloin into thick slices. Place the root vegetable hash in the center of each of four large plates. Arrange a few slices of beef on top of the hash, spoon the pan sauce over the meat, and top with a fried egg and parsley