Beef Purée

How to make Beef Purée

Prep Time: 30 minutes |Cook Time: 4-10 hours |Serves: 4

1 pound (454 g) beef tenderloin steak
1 teaspoon olive oil
1 teaspoon soy sauce
½ teaspoon salt, plus more to taste
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried rosemary, crushed
½ teaspoon dried parsley
¼ teaspoon freshly ground black pepper, plus more to taste
beef stock as needed

1. Pat steak dry with paper towels and coat with olive oil and soy
sauce. Mix the salt, garlic powder, onion powder, rosemary, parsley
and pepper and rub over the steak. Cook the steak in a slow cooker
until it is cooked through and the internal temperature reaches 145ºF
(63ºC), 8 to 10 hours on the low setting or 4 to 5 hours on the high
setting.

2. Remove the steak from the slow cooker, reserving the cooking
juices. Place the steak in a covered container and refrigerate until
completely cooled about 2 hours. Cut the cooled steak into 1-inch
cubes.

3. Place about 1 cup of the steak cubes in a food processor and pulse
until fine and powdered. Add ¼ cup of the reserved cooking juices and the necessary broth and process until smooth. Repeat with the remaining beef cubes.

4. Season the mashed meat with salt and pepper and stir until well combined.

5. Serve immediately.

Per Serving:
Calories: 168, Total Carbs: 1g, Protein: 23.3g, Total Fat: 7.9g, Sugar: 0.3g, Fiber: 0.2g, Sodium: 410mg