60 Day Dry Aged Striploin Recipe
Corte Pavone, Anemone al Sole, Brunello di Montalcino Riserva 2015, Smoked Tendon Jus, Potato something
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Ingredients
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Beef Preparation
Smoked Tendon Jus
Potato Purée
Wine Pairing
Method
Beef Aging
- 1
Aging the Striploin
Coat the striploin with kosher salt and crushed black peppercorns. Wrap it in cheesecloth and place it in a temperature-controlled environment at 2°C (36°F) with high humidity for 60 days.
Jus Preparation
- 2
Making Smoked Tendon Jus
In a large pot, combine the beef tendons, onion, carrots, celery, garlic, beef stock, smoked paprika, and thyme. Simmer on low heat for 4-6 hours until reduced and flavorful. Strain the jus and set aside.
Potato Purée
- 3
Preparing the Potato Purée
Boil the diced potatoes in salted water until tender. Drain and return to the pot. Add heavy cream and butter, and mash until smooth. Season with salt to taste.
