Espresso Crusted Beef Strip
Total preparation time: 25 minutes
Serves: 2Ingredients:
- 10 oz New York Strip Steaks
- 1/2 oz Ground Espresso
- 1 oz Black Truffles Shaved
- pinch Salt
- Pinch Pepper
- 6 each Parsnips - Cleaned and Peeled
- 1 tablespoons Cumin - powdered
- 1 Bayleaf
- 3 cups Vegetable stock
- 2 heads Swiss Chard - Julienned
- each Shallots - sliced
- 1/4 oz Garlic chopped
- 1 oz White Wine
- 1/2 oz Butter - cold
- 2 oz Demi-glace - fresh
- 2 sprigs Thyme - cleaned
- 1/4 oz Clover Honey
Steps:
- Steak: Dust beef with espresso, salt, and pepper. Pan-sear on medium-high heat and finish in a 350 degree oven for 10-15 minutes (for medium).
- Puree: Chop parsnips and saute with cumin, shallots, bay leaf, and garlic. Deglaze with vegetable stock, simmer for 10 minutes, and puree with a hand mixer. Season and finish with butter.
- Swiss Chard: Saute swiss chard with shallots and garlic and season with salt and pepper. Deglaze with white wine and finish with butter.
- Glaze: Mix demi-glace, thyme, and honey. Warm to simmer.