| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Import, New, Text |
1 |
Servings |
INGREDIENTS
| 2 |
|
Cervena striploins, 5-6 |
|
|
ounces per person |
| 2 |
|
Cloves minced garlic |
| 2 |
|
Shallots, peeled and sliced |
| 1 |
T |
Fresh thyme, leaves only |
| 1/4 |
c |
Olive oil |
| 1 |
t |
Freshly ground black pepper |
| 6 |
|
Red bliss potatoes, boiled |
|
|
peeled and dic |
| 3 |
|
Red beets, boiled peeled |
|
|
and diced |
| 2 |
|
Celery roots, diced and |
|
|
boiled |
| 2 |
|
Parsnips, diced and boiled |
| 2 |
|
Carrots, diced and boiled |
| 4 |
|
Red onions, peeled and |
|
|
sliced julienne |
| 3/4 |
c |
Virgin olive oil |
| 1/2 |
c |
Red wine vinegar |
| 2 |
t |
Dijon mustard |
| 2/3 |
c |
Chicken stock |
| 6 |
|
Scallions, sliced thin |
| 4 |
T |
Cilantro, chopped |
|
|
Salt and pepper to taste |
| 2/3 |
c |
Chopped arugula |
|
|
Lime juice |
| 1 |
|
Granny Smith apple |
|
|
optional cut into th |
| 2 |
|
Tortillas, optional sliced |
|
|
into thin stri |
INSTRUCTIONS
METHOD Combine all marinade ingredients in a bowl. Rub mixture all
over striploins, wrap in plastic wrap, and refrigerate overnight. Cook
all of the root vegetables individually in salted water until tender
but not soft. Test by tasting. Drain the water and cool off on a sheet
pan. Prepare the dressing for the root vegetables in a medium skillet.
Saute the onions in the olive oil over medium heat for one minute,
stirring with a wooden spoon. Stir in the Dijon mustard, red wine
vinegar, then add the chicken stock. Bring to a boil, then season with
salt and fresh pepper. Toss the root vegetables and the warm dressing
in a stainless bowl (leave out the beets for later). Cover the salad
and let stand at room temperature until needed. Unwrap the striploin,
season with salt and grill over medium heat until medium rare, 3-4
minutes on each side, and let rest. Toss the cilantro, scallions, and
beets into the salad, adjust salt and pepper if necessary. Spoon salad
on plate. Slice meat over salad. Garnish with arugula, apples and
tortillas, if desired. Yield: 8 servings Posted to MC-Recipe Digest V1
#329 Recipe by: CHEF DU JOUR RICK MOONEN SHOW #DJ9325; TVFN From: "Ed
Bauman" <BIRCHCREEK@msn.com> Date: Thu, 5 Dec 96 19:56:03 UT
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