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Lovely beef dish for those cold winter months

Rev-head Dec 17, 2007

  1. Rev-head

    Rev-head Active Member

    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


    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
    1 tsp of honey
    2 tbsp balsamic vinegar
    100ml chicken stock

    Fondant Potato -
    4 x Large baking Potatoes
    Knob of Butter
    Sprig of rosemary
    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
    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


    To begin season strip-loin and set aside


    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

    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)
  2. joost

    joost Active Member

    That sounds delicious Steve - one of your own recipes?
  3. Rev-head

    Rev-head Active Member

    Yes... i do this dish for cooking demos and easy to remember if you are watching
  4. jojo

    jojo Looking for Boost! Staff Member Moderator Team Daytona Audi S3 quattro Audi A6 Audi Avant Owner Group

    I'm hungry! :)

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