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Espresso Crusted Beef Strip With Cumin Parsnip Puree
Filed under: Dinner, Meat - Beef.
Ingredients: Recipe is for 2 Steak 2 10 oz NY Strip Steaks .5 oz of Espresso Ground 1 oz of Shaved Black Truffles or .5 oz of Truffle Oil Puree 3 each cleaned and peeled Parsnips 1 tablespoon of Cumin 1 Bay Leaf 3 cups of Vegetable Stock Swiss Chard 2 Heads Julianne 1/4 Shallot sliced .25 oz of chopped garlic 1 oz of White Wine 0.5 oz of Cold Butter Honey Thyme Glaze 2 oz of Fresh Demi Glaze 2 Sprigs of Thyme Cleaned 1/4 oz of Clover Honey Directions: Dust Beef with Espresso salt and pepper, Pan sear on med high heat and Finish in a 350 D Oven for 10-15 min for medium. Puree: Chop Parsnips and Sauté with Cumin, Shallots, Bay-leaf and garlic. Deglaze with white wine, add veg stock simmer for 10 minute and puree with a hand mixer. Season and finish with butter Sauté Swiss Chard with shallots and garlic season with salt and pepper. Deglaze with white wine and finish with butter. Glaze: Mix Demi, Thyme and honey, warm to a simmer. Lay Puree on Center of the Plate Pile Swiss chard and then the steak on top Add glaze on steak and finish with shaved truffles  Recipe Summary: Yield: 2 Prep Time: 15 minutes Cook Time: 15 minutes Comments: Other recipes by The Historic Afton House Inn: Butternut Squash Soup | |
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