Jul 09 2026
Restaurants›Richmond Station›Organic Grass Fed Striploin Recipe

Organic Grass Fed Striploin Recipe

Inspired by Richmond Station
Time1h
Serves2

roasted acorn squash, mushroom and red wine beef reduction this dish is gluten and nut free + (dairy free versions are available)

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Ingredients

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Meat

Vegetables

Liquids

Oils and Seasonings

Method

Preparation

  1. 1

    Prepare the Acorn Squash

    Preheat the oven to 400°F (200°C). Cut the acorn squash in half, scoop out the seeds, and brush the flesh with olive oil. Sprinkle with salt and pepper. Place cut-side down on a baking sheet and roast for 25-30 minutes until tender.

  2. 2

    Cook the Mushrooms

    While the squash is roasting, heat 1 tablespoon of olive oil in a skillet over medium heat. Add chopped mushrooms and minced garlic, sautéing until the mushrooms are browned and tender, about 5-7 minutes. Season with salt and pepper to taste. Set aside.

Cooking the Striploin

  1. 3

    Sear the Striploin

    Season the striploin with salt and black pepper. In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat. Sear the striploin for 4-5 minutes on each side until browned. Remove from the skillet and let rest.

  2. 4

    Make the Red Wine Reduction

    In the same skillet, add red wine and scrape up the browned bits. Allow it to simmer for 5 minutes. Add beef broth and fresh thyme, simmering until reduced by half, about 10 minutes.

Plating

  1. 5

    Serve

    Slice the rested striploin and serve alongside the roasted acorn squash and sautéed mushrooms. Drizzle the red wine reduction over the beef and enjoy.

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