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

Ingredients

Roasted Beef Striploin

• 1 tablespoon vegetable oil
• 1 1/2 pound striploin steaks, fat and silver skin removed, cut in half length-wise
• 1 unit salt
• 1 unit pepper

Brown Butter Hollandaise

• 1/2 cup white wine
• 1/4 cup red wine vinegar
• 1/2 unit shallot, sliced
• 1 sprig sprig of tarragon, leaves removed and reserved
• 2 unit black peppercorns
• 3 unit egg yolks, room temperature
• 7 ounces brown butter, warm

Beef Jus

• 1 teaspoon vegetable oil
• 1 1/2 cups beef trimmings, diced (optional)
• 1 unit shallot, sliced thick
• 6 cloves garlic, sliced in half
• 1 sprig rosemary
• 1 sprig sage
• 1 sprig thyme
• 1/2 cup dry red wine
• 1 litre beef stock
• 1 unit salt
• 1 unit pepper

Mini Potatoes

• 2 tablespoons butter
• 1/2 unit shallot, sliced
• 1 head garlic, sliced in half
• 1 sprig thyme
• 1 sprig rosemary
• 1 sprig sage
• 16 small Yukon gold potatoes, rinsed
• 1 unit water
• 1/2 tablespoon parsley, finely chopped
• 1/2 tablespoon chives, finely chopped
• 1 teaspoon tarragon leaves, reserved from Brown Butter Hollandaise recipe, finely chopped

Glazed Vegetables

• 6 unit white turnips, cleaned, quartered and blanched
• 6 unit red radishes, cleaned, quartered and blanched
• 1 stalk celery, peeled, cut in ½ length-wise and sliced on a 1” long bias
• 2 tablespoons butter
• 1 tablespoon parsley, finely chopped
• 1 tablespoon chives, finely chopped
• 1 teaspoon tarragon leaves, reserved from Brown Butter Hollandaise, chopped fine
• 1 unit water
• 1 unit salt