| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 |
|
Cervena striploins (5-6 ounces per person) |
| 2 |
|
Cloves minced garlic |
| 2 |
md |
Shallots, peeled and sliced |
| 1 |
tb |
Fresh thyme, leaves only |
| 1/4 |
c |
Olive oil |
| 1 |
ts |
Freshly ground black pepper |
| 6 |
md |
Red bliss potatoes, boiled, peeled and dic |
| 3 |
md |
Red beets, boiled, peeled and diced |
| 2 |
md |
Celery roots, diced and boiled |
| 2 |
md |
Parsnips, diced and boiled |
| 2 |
md |
Carrots, diced and boiled |
| 4 |
md |
Red onions, peeled and sliced julienne |
| 3/4 |
c |
Virgin olive oil |
| 1/2 |
c |
Red wine vinegar |
| 2 |
ts |
Dijon mustard |
| 2/3 |
c |
Chicken stock |
| 6 |
|
Scallions, sliced thin |
| 4 |
tb |
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
CERVENA AND MARINADE
ROOT VEGETABLES
SALAD DRESSING AND GARNISH
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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