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Strip loin Of Beef
Collops of Strip Loin set on a Red cabbage Relish, Whisky Fondant Potato and garnished with glazed baby vegetables, then finished with a Thyme and The Famous Grouse Gold Reserve Jus
Ingredients
Beef -
4 x 8oz Strip-loin
Chopped herbs (Parsley, Tarragon, Chives)
Cracked Black Pepper
Relish -
1/4 Finely Chopped Red Cabbage
2 Diced Apple
1 dessert spoon Toasted Pine Nuts
Half finely Chopped Onion
1 glass red wine
1tsp Grated Ginger
1 Pressed Garlic Clove
Seasoning
1 tsp of honey
2 tbsp balsamic vinegar
100ml chicken stock
Fondant Potato -
4 x Large baking Potatoes
Knob of Butter
Sprig of rosemary
Seasoning
Nip of Whisky
200ml of chicken stock
Baby vegetables -
12 Baby Carrots (blanched)
8 Baby Turnips (blanched)
8 Baby Yellow Patipan
3 tsp Honey
2 knobs of butter
The Famous Grouse Golden Reserve and Thyme Jus -
400ml Beef stock
Butter
1 Tsp Tomato Puree
Bunch of Thyme
2 nips of Golden reserve
1 diced carrot
1 diced onion
1/2 diced leek
3 celery stick diced
1 bay leaf
2 Whole Cloves
Juice of ½ lemon
Method
To begin season strip-loin and set aside
Relish
Sweat off cabbage and onions in pot, add garlic and ginger. Cook for further minute then add apple, red wine, balsamic vinegar, honey and stock. Slowly cook till reduced in liquid and relish consistency. Taste and season, fold through pine nuts just before the meal
Fondant Potato
In oven proof pan heat up and sear potatoes. Top and bottom till they have a bit of colour, deglaze pan with whisky, pour in stock over potatoes. Scatter Rosemary over them and season. Put a touch of butter on top of each potato then cover with foil and cook in oven at 190 Celsius for about 35-40 minutes till tender
.
Sauce
In pan sauté diced vegetables till softened. Deglaze pan with whisky then add beef stock, thyme, tomato puree, bay leaf and clove. Bring to the boil then reduce till sauce consistency then strain. Add a couple knobs of butter to emulsify sauce and glaze.
Baby Vegetables
To Plate Meal
Seal off Strip Loin steaks in pan and finish off in oven for about 4 minutes (med rare). Place fondant potato in centre of plate top with relish then roll strip-loin steaks in herbs, slice into 3 slices and tower on top of relish, garnish around fondant with glazed vegetable then finish with Gold Reserve Jus.
(Optional you can drizzle truffle oil to enhance aromatic flavours)
Collops of Strip Loin set on a Red cabbage Relish, Whisky Fondant Potato and garnished with glazed baby vegetables, then finished with a Thyme and The Famous Grouse Gold Reserve Jus
Ingredients
Beef -
4 x 8oz Strip-loin
Chopped herbs (Parsley, Tarragon, Chives)
Cracked Black Pepper
Relish -
1/4 Finely Chopped Red Cabbage
2 Diced Apple
1 dessert spoon Toasted Pine Nuts
Half finely Chopped Onion
1 glass red wine
1tsp Grated Ginger
1 Pressed Garlic Clove
Seasoning
1 tsp of honey
2 tbsp balsamic vinegar
100ml chicken stock
Fondant Potato -
4 x Large baking Potatoes
Knob of Butter
Sprig of rosemary
Seasoning
Nip of Whisky
200ml of chicken stock
Baby vegetables -
12 Baby Carrots (blanched)
8 Baby Turnips (blanched)
8 Baby Yellow Patipan
3 tsp Honey
2 knobs of butter
The Famous Grouse Golden Reserve and Thyme Jus -
400ml Beef stock
Butter
1 Tsp Tomato Puree
Bunch of Thyme
2 nips of Golden reserve
1 diced carrot
1 diced onion
1/2 diced leek
3 celery stick diced
1 bay leaf
2 Whole Cloves
Juice of ½ lemon
Method
To begin season strip-loin and set aside
Relish
Sweat off cabbage and onions in pot, add garlic and ginger. Cook for further minute then add apple, red wine, balsamic vinegar, honey and stock. Slowly cook till reduced in liquid and relish consistency. Taste and season, fold through pine nuts just before the meal
Fondant Potato
Using cutter cut through potatoes and trim into cylinder shape (1 ½ inch in height and 2 ½ inch in Diameter).
In oven proof pan heat up and sear potatoes. Top and bottom till they have a bit of colour, deglaze pan with whisky, pour in stock over potatoes. Scatter Rosemary over them and season. Put a touch of butter on top of each potato then cover with foil and cook in oven at 190 Celsius for about 35-40 minutes till tender
.
Sauce
In pan sauté diced vegetables till softened. Deglaze pan with whisky then add beef stock, thyme, tomato puree, bay leaf and clove. Bring to the boil then reduce till sauce consistency then strain. Add a couple knobs of butter to emulsify sauce and glaze.
Baby Vegetables
Sauté patipan till aldente, add blanched vegetables glaze with honey and butter and season
To Plate Meal
Seal off Strip Loin steaks in pan and finish off in oven for about 4 minutes (med rare). Place fondant potato in centre of plate top with relish then roll strip-loin steaks in herbs, slice into 3 slices and tower on top of relish, garnish around fondant with glazed vegetable then finish with Gold Reserve Jus.
(Optional you can drizzle truffle oil to enhance aromatic flavours)
