St. A Strip Recipe
14oz of prime beef, roasted hot honey carrots, pesto cream gnocchi, green peppercorn demi-glace GF
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Ingredients
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Main Ingredients
Method
Preparation of Carrots
- 1
Roast the Carrots
Preheat the oven to 400°F (200°C). Peel and slice the carrots into sticks. In a mixing bowl, toss the carrot sticks with honey, olive oil, salt, and black pepper until evenly coated. Spread them on a baking sheet in a single layer and roast for 20-25 minutes or until tender and slightly caramelized.
Cooking the Beef
- 2
Prepare the Beef
Take the prime beef out of the refrigerator and let it rest at room temperature for about 30 minutes before cooking. Season the beef generously with salt and black pepper on all sides.
- 3
Sear the Beef
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the beef to the skillet. Sear the beef for about 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness. Remove from the skillet and let it rest for 10 minutes before slicing.
Cooking the Gnocchi
- 4
Boil the Gnocchi
Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions, usually about 2-3 minutes or until they float to the surface. Drain and set aside.
- 5
Make the Pesto Cream Sauce
In the same skillet used for the beef, lower the heat to medium and add the heavy cream. Stir in the fresh basil pesto and cook for 3-4 minutes until heated through. Add the cooked gnocchi to the sauce, tossing gently to coat.
Making the Green Peppercorn Demi-Glace
- 6
Prepare the Demi-Glace
In a small saucepan, combine the beef broth and green peppercorns. Bring to a simmer and reduce the sauce by half, about 10 minutes. Adjust seasoning with salt if necessary.
