Grilled Cervena Striploin On Mixed Root Veget

* Exported from MasterCook *

GRILLED CERVENA STRIPLOIN ON MIXED ROOT VEGET

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cervena and Marinade:
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 t Freshly ground black pepper
Root Vegetables:
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
Salad Dressing and Garnish:
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

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 #1

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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