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.
Equipment you will use
Oven
2
Rinse strip loin to remove residue and season with salt.
Ingredients you will need
Strip Steak
Salt
3
Combine horseradish and black pepper in a small bowl to make a paste.
Ingredients you will need
Black Pepper
Horseradish
Equipment you will use
Bowl
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.
Ingredients you will need
Meat
Equipment you will use
Kitchen Thermometer
Roasting Pan
Oven
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.
Ingredients you will need
Grape Seed Oil
Sauce
Beef
Meat
Equipment you will use
Sauce Pan
Frying Pan
6
Add garlic and onion and gently saute until the onion turns translucent.
Ingredients you will need
Garlic
Onion
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.
Ingredients you will need
Tomato Paste
Beef Base
Alcohol
Butter
Water
Beer
Equipment you will use
Whisk
Bowl
Frying Pan
8
For the vegetable medley, blanch carrots and haricots verts for 2 minutes in salted water and drain well.
Ingredients you will need
Mixed Vegetables
Haricots Verts
Carrot
Water
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.
Ingredients you will need
Salt And Pepper
Grape Seed Oil
Green Beans
Carrot
Peppers
Shallot
Equipment you will use
Frying Pan
10
Saute until the shallot turns translucent and the peppers begin to soften.
Ingredients you will need
Peppers
Shallot
11
Remove to a bowl and cover until needed. Reserve the saute pan.
Equipment you will use
Bowl
Frying Pan
12
For the rissole, boil the potatoes until soft, and drain well.
Ingredients you will need
Potato
13
For the onion rings, heat oil in the reserved saute pan over medium-high heat.
Ingredients you will need
Onion
Cooking Oil
Equipment you will use
Frying 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.
Ingredients you will need
Corn Starch
All Purpose Flour
Onion
Beer
Salt
Dip
Equipment you will use
Whisk
Bowl
15
Drain on paper towels and keep warm. Discard oil and reserve the saute pan.
Ingredients you will need
Cooking Oil
Equipment you will use
Paper Towels
Frying 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.
Ingredients you will need
Grape Seed Oil
White Onion
Equipment you will use
Frying 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.
Ingredients you will need
Salt And Pepper
Grape Seed Oil
Green Onions
Potato
Onion
Crab
Equipment you will use
Frying Pan
18
Remove from heat and keep warm.
19
Slice roast sirloin.
Ingredients you will need
Porterhouse 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.