Ingredients

IngredientsMEAT:

• 1 (3-pound) whole beef strip loin, trimmed of fat and trimmings reserved
• Salt

• 1/4 cup prepared horseradish
• 2 tablespoons freshly ground black pepper

DEMI-GLACE:

• 1 teaspoon grapeseed oil
• Fat and trimmings from the beef
• 2 large cloves garlic, lightly crushed with the side of a knife blade and minced
• 1 large red onion, diced

• 12 ounces dry hopped pale ale
• 2 teaspoons beef base stirred into 2 cups water
• 1 tablespoon tomato paste
• 2 tablespoons butter, cubed

VEGETABLE MEDLEY:

• 4 large carrots, peeled and cut julienne and blanched for 2 minutes in salted water
• 1 pound haricots verts, trimmed
• 2 teaspoons grapeseed oil
• 2 shallots, thinly sliced

• 1 large yellow bell pepper, stem and seeds removed and cut julienne
• 1 large green bell pepper, stem and seeds removed and cut julienne
• Salt and freshly ground black pepper

RISSOLE:

• 3 large potatoes, peeled and cut into 1-inch chunks
• 2 tablespoons grapeseed oil (as needed to saute the onion and rissole cakes, respectively)
• 1 medium white onion, diced small

• Salt and freshly ground black pepper
• 3 scallions, white and tender green parts only, sliced on the diagonal into 1/4-inch thick slices
• 1/2 pound cooked backfin or lump crabmeat (avoid canned)

TEMPURA ONION RINGS:

• 1 to 2 cups canola oil, as needed, for frying the onion rings
• 3/4 cup all-purpose flour
• 3 tablespoons cornstarch
• 2 1/4 teaspoons baking powder

• Pinch salt
• 3/4 cup dry hopped pale ale
• 1 large white onion, sliced into 1/2-inch slices

Description

Cooking Channel Serves Up This Horseradish Crusted Steak With Pale Ale Demi-Glace And Potato Crab Rissole Recipe Recipe From Robert Irvine Plus Many Other Recipes At CookingChannelTV.com.

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