Roasted Beef Striploin, Brown Butter Hollandaise, Baby Vegetables and Beef Jus

Try Carl's Roasted Beef Striploin, Brown Butter Hollandaise, Baby Vegetables and Beef Jus
Directions for: Roasted Beef Striploin, Brown Butter Hollandaise, Baby Vegetables and Beef Jus

Ingredients

Roasted Beef Striploin

1 Tbsp vegetable oil

2 1 lb(s) striploin steaks, fat and silver skin removed, cut in half length-wise

1 salt

1 pepper

Brown Butter Hollandaise

cup white wine

cup red wine vinegar

shallot, sliced

1 sprig sprig of tarragon, leaves removed and reserved

2 black peppercorns

3 egg yolks, room temperature

7 oz brown butter, warm

Beef Jus

1 tsp vegetable oil

1 cup beef trimmings, diced (optional)

1 shallot, sliced thick

6 clove garlic, sliced in half

1 sprig rosemary

1 sprig sage

1 sprig thyme

cup dry red wine

1 L beef stock

1 salt

1 pepper

Mini Potatoes

2 Tbsp butter

shallot, sliced

1 heads garlic, sliced in half

1 sprig thyme

1 sprig rosemary

1 sprig sage

16 small Yukon gold potatoes, rinsed

1 water

Tbsp parsley, finely chopped

Tbsp chives, finely chopped

1 tsp tarragon leaves, reserved from Brown Butter Hollandaise recipe, finely chopped

Glazed Vegetables

6 white turnips, cleaned, quartered and blanched

6 red radishes, cleaned, quartered and blanched

1 stalks celery, peeled, cut in length-wise and sliced on a 1 long bias

2 Tbsp butter

1 Tbsp parsley, finely chopped

1 Tbsp chives, finely chopped

1 tsp tarragon leaves, reserved from Brown Butter Hollandaise, chopped fine

1 water

1 salt

Assembly

Directions

Roasted Beef Striploin

1. Preheat oven to 375F.

2. Heat vegetable oil in a large cast iron pan over medium high heat.

3. Season steaks and place in pan, sear on all sides for 1-2 minutes.

4. Place in oven and cook until medium rare, approximately 3-5 minutes.

5. Remove from oven. Place on a cutting board, tent with foil and allow to rest until assembly.

Brown Butter Hollandaise

1. Place wine, vinegar, shallot, tarragon stem and black peppercorns in a pot over medium high heat.

2. Reduce to approximately 2 tablespoons, cool to room temperature.

3. Place egg yolks and 2 tablespoons of reduced wine and vinegar mixture in a bowl and whisk until frothy.

4. Place bowl over a double boiler on low heat. Whisk until eggs thicken and can coat back of a spoon. Approximately 5 minutes.

5. While whisking, slowly add brown butter to yolk mixture until mixture emulsifies.

Beef Jus

1. Heat vegetable oil in a large pot over medium high heat. Season beef trimmings and place in pot, sear until caramelized. Approximately 5 minutes.

2. Add remaining ingredients except for wine and stock, sweat until tender, approximately 2 minutes.

3. Add wine to deglaze.

4. Add stock and reduce heat to a simmer. Simmer for 1 hour, skimming occasionally.

5. Strain through a fine strainer into a medium pot over medium-low heat.

6. Reduce to a thickened consistency, keep warm until assembly.

Mini Potatoes

1. Place butter in a large pot over medium heat. Stir constantly until butter begins to brown and becomes nutty in flavour. Careful not to burn butter.

2. Add, shallot, garlic, thyme, rosemary and sage. Saut until caramelized.

3. Add potatoes, season with salt. Add enough water to just cover potatoes.

4. Simmer until potatoes are tender, approximately 20 minutes.

5. Toss potatoes with parsley, chives and tarragon. Keep warm until assembly.

Glazed Vegetables

1. Place turnips, radishes, and celery in a saut pan over medium heat.

2. Add butter, herbs and water, cook until el dente.

3. Season with salt and keep warm until assembly.

Assembly

1. Spoon Brown Butter Hollandaise in a line on a long plate.

2. Place 3 potatoes on top of Brown Butter Hollandaise. Crush lightly.

3. Place equal amounts of Glazed Vegetables on other side of plate.