Ingredients
Meat:
- 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
Food Network Invites You To Try This Horseradish Crusted Steak With Pale Ale Demi-Glace And Potato Crab Rissole Recipe From Robert Irvine.
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