Grilled cervena striploin on mixed root vegetable salad

1 Servings

Ingredients

Quantity Ingredient
2 Cervena striploins (5-6 ounces per person)
2 Cloves minced garlic
2 mediums Shallots, peeled and sliced
1 tablespoon Fresh thyme, leaves only
¼ cup Olive oil
1 teaspoon Freshly ground black pepper
6 mediums Red bliss potatoes, boiled, peeled and dic
3 mediums Red beets, boiled, peeled and diced
2 mediums Celery roots, diced and boiled
2 mediums Parsnips, diced and boiled
2 mediums Carrots, diced and boiled
4 mediums Red onions, peeled and sliced julienne
¾ cup Virgin olive oil
½ cup Red wine vinegar
2 teaspoons Dijon mustard
⅔ cup Chicken stock
6 Scallions, sliced thin
4 tablespoons Cilantro, chopped
Salt and pepper to taste
⅔ cup Chopped arugula
Lime juice
1 Granny Smith apple (optional), cut into th
2 Tortillas (optional) sliced into thin stri

Directions

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@...> Date: Thu, 5 Dec 96 19:56:03 UT

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