subject: Cervena Striploin On Mixed Root Vegetables [print this page] Cervena Striploin On Mixed Root Vegetables
Ingredients
1 cervena and marinade
2 cervena striploins (5 to 6 ounces per person)
2 minced cloves garlic
2 md shallots, peeled and sliced
1 T fresh thyme, leaves only
1/4 c olive oil
1 t freshly ground black pepper
1 root vegetables
6 md red bliss potatoes,boiled, peeled and diced
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
1 salad dressing and garnish
4 md red onions,peeled and sliced julienne style
3/4 c virgin olive oil
1/2 c red wine vinegar
2 t dijon mustard
2/3 c chicken stock
6 scallions,sliced thinly
4 T cilantro,chopped
1 salt and pepper,To Taste
2/3 c arugula, chopped
1 lime juice
1 granny smith apple (optional, cut into thin slices)
2 tortillas (optional), sliced into thin strips
Preparation
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
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