Recipe and image courtesy of https://www.freshprep.ca/
For 3 Free Fresh Prep meals please visit: www.freshprep.ca/bdlonetree
All character of a Sunday dinner, but easy enough for a Monday! Perfectly cooked oven-roasted beef striploin, served with a side of Yukon gold spuds, and caramelized Brussel sprouts. A luscious sauce of tart cherry preserves and savoury demi-glace is spooned over the plate making this meal one to remember.
Prep Time: 30 Mins.
Ingredients:
Red Onion Diced 3/8"
Demi Glace Seasoning
Salt Spring Kitchen Co. Sour Cherry Rhubarb Preserve
Beef Striploin
Yukon Gold Potatoes
Brussels Sprouts
Garlic
Spice Blend:
Parsley Dried
Roasted Garlic Powder
Nutmeg
Cooking Directions:
Tip: For best results, remove beef from the fridge and allow it to come to room temperature before starting to cook.
1) Prepare Beef
- Turn on oven to 400°F.
- Heat 1 tbsp. olive oil in a large skillet over high.
- Drain striploin and pat dry with paper towel.
- Season well with salt and pepper.
2) Cook Beef
- Add striploin to hot skillet and cook for 1 minute on all sides.
- Line a baking sheet with foil.
- When striploin is seared on all sides, place on baking sheet and put in oven.
3) Prepare Ingredients - Wash Brussels sprouts and potatoes. - Trim ends and cut Brussels sprouts in half. - Cut potatoes into 1 inch cubes.
4) Roast Vegetables
- Add potatoes to skillet and reduce heat to medium.
- Season with salt and pepper.
- Cook for 3-4 minutes or until beginning to brown.
- Stir 2 tsp. garlic into potatoes.
- Remove baking sheet from oven and place potatoes on one side.
- Add Brussels sprouts to opposite side with striploin in the centre.
- Drizzle with 1/2 tbsp. olive oil, sprinkle with nutmeg, and season with salt.
- Place in oven and set timer for 10 minutes.
5) Prepare Cherry Demi-Glace - Heat 1/2 tbsp. olive oil in a small saucepan over medium. - Add red onion and cook for about 2 minutes or until soft. - In a medium bowl, whisk in remaining garlic, cherry preserves, with 1 cup water, and demi-glace seasoning. - Whisk into the saucepan, bring to a simmer and reduce heat to low until ready to serve. - Season to taste with black pepper.
6) Check Beef + Vegetables - When timer goes off, take internal temperature of striploin. If 135°F, put striploin on a plate and allow internal temperature to come to 145°F for medium rare or cook to preference. - Turn vegetables and cook another 4-6 minutes or until tender and golden.
7) Serve - Slice striploin against the grain into 1/2 inch pieces. - Divide beef and roasted vegetables between serving plates. Top with cherry demi-glace. - Enjoy!
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