Horseradish Crusted Steak with Pale Ale Demi-Glace and Potato Crab Rissole

Horseradish Crusted Steak with Pale Ale Demi-Glace and Potato Crab Rissole
Horseradish Crusted Steak with Pale Ale Demi-Glace and Potato Crab Rissole might be just the main course you are searching for. One serving contains 731 calories, 44g of protein, and 43g of fat. This recipe covers 42% of your daily requirements of vitamins and minerals. This recipe serves 8. Not valentin day will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 3 hours and 10 minutes. Head to the store and pick up onion, salt and pepper, salt and pepper, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

1
Preheat oven to 400 degrees F.
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OvenOven
2
Rinse strip loin to remove residue and season with salt.
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Strip SteakStrip Steak
SaltSalt
3
Combine horseradish and black pepper in a small bowl to make a paste.
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Black PepperBlack Pepper
HorseradishHorseradish
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BowlBowl
4
Place loin in roasting pan and coat entirely with paste. Roast until the meat reaches an internal temperature of 140 to 142 degrees F as measured with an instant-read thermometer, about 30 to 40 minutes, then remove from oven and let rest to carryover cook to about 150 degrees for medium-rare, or cook for whatever length of time is needed (usually specified on your meat thermometer) for your desired level of doneness.
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MeatMeat
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Kitchen ThermometerKitchen Thermometer
Roasting PanRoasting Pan
OvenOven
5
For the sauce, heat grapeseed oil in a large saucepan over medium heat. When it begins to shimmer, add the beef trimmings and cook for about 10 minutes until you see that the fat is rendered from the meat. You should pour off all but 2 tablespoons fat or, if necessary, supplement with grapeseed oil if you do not have 2 tablespoons in the pan.
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Grape Seed OilGrape Seed Oil
SauceSauce
BeefBeef
MeatMeat
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Sauce PanSauce Pan
Frying PanFrying Pan
6
Add garlic and onion and gently saute until the onion turns translucent.
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GarlicGarlic
OnionOnion
7
Pour beer into the pan and cook over medium heat until most of the alcohol has evaporated, then stir in the beef base (which has been diluted in water) and tomato paste. Return to a boil, lower the heat to medium-low and allow to reduce by half. Strain into a bowl and gradually whisk in cubed butter. Nest bowl in another bowl filled with hot water and cover to keep warm.
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Tomato PasteTomato Paste
Beef BaseBeef Base
AlcoholAlcohol
ButterButter
WaterWater
BeerBeer
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WhiskWhisk
BowlBowl
Frying PanFrying Pan
8
For the vegetable medley, blanch carrots and haricots verts for 2 minutes in salted water and drain well.
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Mixed VegetablesMixed Vegetables
Haricots VertsHaricots Verts
CarrotCarrot
WaterWater
9
Heat the grapeseed oil over medium-high heat in a large saute pan. When it begins to shimmer, add shallot, peppers, carrots and green beans and season with salt and pepper.
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Salt And PepperSalt And Pepper
Grape Seed OilGrape Seed Oil
Green BeansGreen Beans
CarrotCarrot
PeppersPeppers
ShallotShallot
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Frying PanFrying Pan
10
Saute until the shallot turns translucent and the peppers begin to soften.
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PeppersPeppers
ShallotShallot
11
Remove to a bowl and cover until needed. Reserve the saute pan.
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BowlBowl
Frying PanFrying Pan
12
For the rissole, boil the potatoes until soft, and drain well.
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PotatoPotato
13
For the onion rings, heat oil in the reserved saute pan over medium-high heat.
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OnionOnion
Cooking OilCooking Oil
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Frying PanFrying Pan
14
Combine flour, cornstarch, baking powder and salt in a small bowl and pour the beer in a stream while whisking constantly. Dip the onion slices into the batter and fry until golden.
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Corn StarchCorn Starch
All Purpose FlourAll Purpose Flour
OnionOnion
BeerBeer
SaltSalt
DipDip
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WhiskWhisk
BowlBowl
15
Drain on paper towels and keep warm. Discard oil and reserve the saute pan.
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Cooking OilCooking Oil
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Paper TowelsPaper Towels
Frying PanFrying Pan
16
Return to the rissole. In the same pan saute pan, heat 1 tablespoon of the grapeseed oil over medium high heat in a large skillet, reserving the other tablespoon. When it begins to shimmer, saute the white onion until tender.
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Grape Seed OilGrape Seed Oil
White OnionWhite Onion
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Frying PanFrying Pan
17
Transfer the onion to the potatoes which have been boiled for the rissole, reserving the saute pan. Season potatoes, to taste, with salt and pepper, and mash together. Fold in the scallions and crab trying to avoid breaking up the crab. Allow to sit until cool enough to handle, then use 3-inch circle cutters as molds and form the potato/crab mixture into circles. In the same pan, heat additional grapeseed oil for the rissole over medium-high heat and sear the potato cakes leaving undisturbed for the first 2 to 3 minutes on each side to let the caramelization process begin and to prevent the cake from breaking apart. When you see the edges of the cake beginning to turn golden brown, flip and sear the other side. Then cook further until the cake is firm.
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Salt And PepperSalt And Pepper
Grape Seed OilGrape Seed Oil
Green OnionsGreen Onions
PotatoPotato
OnionOnion
CrabCrab
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Frying PanFrying Pan
18
Remove from heat and keep warm.
19
Slice roast sirloin.
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Porterhouse SteakPorterhouse Steak
20
Place a rissole circle on serving plate.
21
Place sliced beef on top and spoon demi-glace over. Top with onion rings. Arrange some vegetable medley around.
Ingredients you will need
Mixed VegetablesMixed Vegetables
OnionOnion
BeefBeef
DifficultyExpert
Ready In3 hrs, 10 m.
Servings8
Health Score51
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