Name: Roasted Beef Striploin, Brown Butter Hollandaise, Baby Vegetables and Beef Jus
Prep time: 270 min
Cook time: 120 min
Total time: 390 min
Yield: 4 servings
Ingredients: 1 Tbsp vegetable oil; 2 1 ½ lb(s) striploin steaks, fat and silver skin removed, cut in half length-wise; 1 salt; 1 pepper; ½ cup white wine; ¼ cup red wine vinegar; ½ shallot, sliced; 1 sprig sprig of tarragon, leaves removed and reserved; 2 black peppercorns; 3 egg yolks, room temperature; 7 oz brown butter, warm; 1 tsp vegetable oil; 1 ½ cup beef trimmings, diced (optional); 1 shallot, sliced thick; 6 clove garlic, sliced in half; 1 sprig rosemary; 1 sprig sage; 1 sprig thyme; ½ cup dry red wine; 1 L beef stock; 1 salt; 1 pepper; 2 Tbsp butter; ½ shallot, sliced; 1 heads garlic, sliced in half; 1 sprig thyme; 1 sprig rosemary; 1 sprig sage; 16 small Yukon gold potatoes, rinsed; 1 water

Roasted Beef Striploin, Brown Butter Hollandaise, Baby Vegetables and Beef Jus

Prep Time

4h 30 min

Cook Time

Yields

4 servings

Try Carl’s Roasted Beef Striploin, Brown Butter Hollandaise, Baby Vegetables and Beef Jus

ingredients

Roasted Beef Striploin

Tbsp vegetable oil

2 1 ½

lb(s) striploin steaks, fat and silver skin removed, cut in half length-wise

salt

pepper

Brown Butter Hollandaise

cup white wine

cup red wine vinegar

shallot, sliced

sprig sprig of tarragon, leaves removed and reserved

black peppercorns

egg yolks, room temperature

oz brown butter, warm

Beef Jus

tsp vegetable oil

1 ½

cup beef trimmings, diced (optional)

shallot, sliced thick

clove garlic, sliced in half

sprig rosemary

sprig sage

sprig thyme

cup dry red wine

L beef stock

salt

pepper

Mini Potatoes

Tbsp butter

shallot, sliced

heads garlic, sliced in half

sprig thyme

sprig rosemary

sprig sage

small Yukon gold potatoes, rinsed

water

Tbsp parsley, finely chopped

Tbsp chives, finely chopped

tsp tarragon leaves, reserved from Brown Butter Hollandaise recipe, finely chopped

Glazed Vegetables

white turnips, cleaned, quartered and blanched

red radishes, cleaned, quartered and blanched

stalks celery, peeled, cut in ½ length-wise and sliced on a 1” long bias

Tbsp butter

Tbsp parsley, finely chopped

Tbsp chives, finely chopped

tsp tarragon leaves, reserved from Brown Butter Hollandaise, chopped fine

water

salt

Ingredient Substitution Guide

directions

Step 1

Preheat oven to 375F.

Step 2

Heat vegetable oil in a large cast iron pan over medium high heat.

Step 3

Season steaks and place in pan, sear on all sides for 1-2 minutes.

Step 4

Place in oven and cook until medium rare, approximately 3-5 minutes.

Step 5

Remove from oven. Place on a cutting board, tent with foil and allow to rest until assembly.

Step 6

Place wine, vinegar, shallot, tarragon stem and black peppercorns in a pot over medium high heat.

Step 7

Reduce to approximately 2 tablespoons, cool to room temperature.

Step 8

Place egg yolks and 2 tablespoons of reduced wine and vinegar mixture in a bowl and whisk until frothy.

Step 9

Place bowl over a double boiler on low heat. Whisk until eggs thicken and can coat back of a spoon. Approximately 5 minutes.

Step 10

While whisking, slowly add brown butter to yolk mixture until mixture emulsifies.

Step 11

Heat vegetable oil in a large pot over medium high heat. Season beef trimmings and place in pot, sear until caramelized. Approximately 5 minutes.

Step 12

Add remaining ingredients except for wine and stock, sweat until tender, approximately 2 minutes.

Step 13

Add wine to deglaze.

Step 14

Add stock and reduce heat to a simmer. Simmer for 1 hour, skimming occasionally.

Step 15

Strain through a fine strainer into a medium pot over medium-low heat.

Step 16

Reduce to a thickened consistency, keep warm until assembly.

Step 17

Place butter in a large pot over medium heat. Stir constantly until butter begins to brown and becomes nutty in flavour. Careful not to burn butter.

Step 18

Add, shallot, garlic, thyme, rosemary and sage. Sauté until caramelized.

Step 19

Add potatoes, season with salt. Add enough water to just cover potatoes.

Step 20

Simmer until potatoes are tender, approximately 20 minutes.

Step 21

Toss potatoes with parsley, chives and tarragon. Keep warm until assembly.

Step 22

Place turnips, radishes, and celery in a sauté pan over medium heat.

Step 23

Add butter, herbs and water, cook until el dente.

Step 24

Season with salt and keep warm until assembly.

Step 25

Spoon Brown Butter Hollandaise in a line on a long plate.

Step 26

Place 3 potatoes on top of Brown Butter Hollandaise. Crush lightly.

Step 27

Place equal amounts of Glazed Vegetables on other side of plate.

Step 28

Rest 3-4 slices of Beef Striploin on potatoes.

Step 29

Spoon Beef Jus around plate and serve.

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Roasted Beef Striploin, Brown Butter Hollandaise, Baby Vegetables and Beef Jus

ingredients

Roasted Beef Striploin

Brown Butter Hollandaise

Beef Jus

Mini Potatoes

Glazed Vegetables

directions

Rate Recipe

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