Grilled Cervena Striploin On Mixed Root Veget
Yield: 8 Servings
1
cervena and marinade
2
cervena striploins (5-6
-ounces per,person)
2
cloves garlic,Minced
2 md shallots,peeled and sliced
1 T
fresh thyme,leaves only
1/4 c
olive oil
1 t
black pepper,Freshly Ground
1
root vegetables
6 md red bliss potatoes,boiled,
-peeled,and dic
3 md red beets,boiled, peeled
-and,Diced
2 md celery roots,diced and
-boiled
2 md parsnips,diced and boiled
2 md carrots,diced and boiled
1
salad dressing and garnish
4 md red onions,peeled and
-sliced julie,nne
3/4 c
virgin olive oil
1/2 c
red wine vinegar
2 t
dijon
mustard
2/3 c
chicken stock
6
scallions,sliced thin
4 T
cilantro,chopped
1
salt and pepper,To Taste
2/3 c
arugula,Chopped
1
lime juice
1
granny smith apple
-(optional),cut,into th
2
tortillas (optional),Sliced
-into th,in stri
METHOD Combine all marinade ingredients in a bowl. Rub mixture all
over striploins, wrap in plastic wrap, and refrigerate overnight.
Cook all of the root vegetables individually in salted water until
tender but not soft. Test by tasting. Drain the water and cool off on
a sheet pan. Prepare the dressing for the root vegetables in a medium
skillet. Saute the onions in the olive oil over medium heat for one
|