Roasted Beef Striploin Recipe
Smoked Potato & Cheddar Doughnuts, Broccolini, Brown Butter Cauliflower Puree, Pickled Shallot & Parsley Jus
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Ingredients
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Roasted Beef Striploin
Smoked Potato & Cheddar Doughnuts
Broccolini
Brown Butter Cauliflower Puree
Pickled Shallot & Parsley Jus
Method
Roasted Beef Striploin
- 1
Prepare the Beef
Preheat the oven to 400°F (200°C). Rub the beef striploin with olive oil, salt, black pepper, and fresh rosemary. Let it marinate for 30 minutes.
- 2
Roast the Beef
Place the beef in a roasting pan and roast in the preheated oven for about 25-30 minutes or until it reaches your desired doneness. Let it rest for 10 minutes before slicing.
Smoked Potato & Cheddar Doughnuts
- 3
Prepare the Doughnuts
Boil the russet potatoes until tender. Drain and mash. In a mixing bowl, combine mashed potatoes, cheddar cheese, flour, baking powder, salt, eggs, and smoked paprika until a dough forms.
- 4
Fry the Doughnuts
Heat vegetable oil in a deep fryer. Shape the dough into rings and fry until golden brown, about 3-4 minutes on each side. Drain on paper towels.
Broccolini
- 5
Brown Butter Cauliflower Puree
- 6
- 7
Blend the Puree
Combine steamed cauliflower, brown butter, heavy cream, salt, and black pepper in a blender. Blend until smooth and creamy.
Pickled Shallot & Parsley Jus
- 8
Pickle the Shallots
In a pot, combine red wine vinegar, water, and sugar. Bring to a boil, then add shallots. Remove from heat and let sit for at least 30 minutes.
- 9
