Striploin Recipe
roasted fingerling potatoes, black truffle cauliflower purée, wild mushrooms, okanagan summer vegetables, bordelaise sauce
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Ingredients
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For the Striploin
For the Roasted Fingerling Potatoes
For the Black Truffle Cauliflower Purée
For the Wild Mushrooms
For the Okanagan Summer Vegetables
For the Bordelaise Sauce
Method
Cooking the Striploin
- 1
- 2
Finish in the Oven
Transfer the skillet to the preheated oven and roast for an additional 5-7 minutes for medium-rare. Remove from the oven and let rest before slicing.
Roasted Fingerling Potatoes
- 3
Prepare the Potatoes
Toss the fingerling potatoes in olive oil, rosemary, salt, and black pepper. Spread them on a baking sheet.
- 4
Roast the Potatoes
Roast in the oven at 400°F (200°C) for 25-30 minutes or until golden and crispy.
Black Truffle Cauliflower Purée
- 5
Cook the Cauliflower
Steam the cauliflower until tender, about 10 minutes. Drain and transfer to a blender.
- 6
Blend the Purée
Add heavy cream, black truffle oil, and salt to the blender. Blend until smooth and creamy.
Wild Mushrooms
- 7
Okanagan Summer Vegetables
- 8
Sauté the Vegetables
In a separate skillet, heat olive oil over medium heat. Add zucchini, bell pepper, and cherry tomatoes. Sauté for 5-7 minutes until tender. Season with salt and black pepper.
