Name: The Five Fishermens Canadian AAA Reserve 10oz Striploin Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Canadian
Ingredients: 10 oz AAA Striploin; 2 cups Chef's assorted vegetables (e.g., carrots, zucchini, bell peppers); 2 large Russet potatoes; 4 tbs Butter; 1 cup Heavy cream; null to taste Salt; null to taste Pepper; 1 cup Veal jus; 1 cup Béarnaise sauce

Gevrey-Chambertin, Antonin Rodet 2020

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Served with Chef's vegetables, whipped potato and choice of veal jus or béarnaise

Peel and chop the russet potatoes into quarters. Boil in salted water until tender, about 15-20 minutes. Drain and return to the pot.

Prepare the Potatoes

Add butter and heavy cream to the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste. Keep warm.

Whip the Potatoes

Preheat a skillet over medium-high heat. Season the AAA striploin with salt and pepper. Add a bit of oil to the skillet and sear the striploin for about 4-5 minutes on each side for medium-rare, or until your desired doneness.

Sear the Striploin

Remove the steak from the skillet and let it rest for 5 minutes before slicing.

Rest the Steak

In the same skillet, add the assorted vegetables and sauté for about 5-7 minutes until tender but still crisp. Season with salt and pepper.

Sauté the Vegetables

On a plate, place a generous scoop of whipped potatoes, top with the sliced striploin, and arrange the sautéed vegetables on the side. Serve with a choice of veal jus or béarnaise sauce.

Plate the Dish

AAA Striploin

Chef's assorted vegetables (e.g., carrots, zucchini, bell peppers)

Russet potatoes

Butter

Heavy cream

Salt

Pepper

Veal jus

Béarnaise sauce

Canadian AAA Reserve 10oz Striploin

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Make Canadian AAA Reserve 10oz Striploin Recipe in just 45m. Served with Chef's vegetables, whipped potato and choice of veal jus or béarnaise

Canadian Aaa Reserve 10oz Striploin Recipe

Ingredients

Meat

Vegetables

Potato

Sauce

Method

Preparation

Prepare the Potatoes

Whip the Potatoes

Cooking the Striploin

Sear the Striploin

Rest the Steak

Cooking the Vegetables

Sauté the Vegetables

Serving

Plate the Dish

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