Seared Strip Loin, Celeriac Puree, Roasted Purple Cauliflower, Butter Braised Radishes

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Seared Strip Loin, Celeriac Puree, Roasted Purple Cauliflower, Butter Braised Radishes



Yield: 2 People
Prep Time: 20 Minutes Cook Time: 1 hour

Ingredients:

1 Strip Loin Steak

Celery Root:
1 Head of Celery Root - Peeled, cut into small dice and steam for 15 minutes
1 1/2 cup 35% Cream
3 tbsp Unsalted Butter
Juice of 1/2 a Lemon
Salt

1/2 Head Purple Cauliflower - Cut into florets


Butter Braised Radishes
1 Bunch Red Radishes - Remove greens, washed and cut into quarters
1/2 cup Apple Cider Vinegar
¼ Cup of Butter
1 cup Sugar
Salt

Method:

Preheat Oven to 375 degree farenhiet.

Celery Root Puree:
In a medium size pot add the cream and butter, place over medium low heat. Cook until the butter is melted. Add the steamed celery root and cook for 15-20 minutes. Remove and add to a blend, puree till smooth. Place mixture back into a clean pot and season with salt and lemon juice. Taste and re-season if needed. Keep warm

Roast Cauliflower:
Toss the cauliflower florets with 3 tbsp of vegetable oil, salt and pepper to taste. Place on a sheet tray lined with parchment paper. Place tray in oven and roast for 20-25 minutes or until fork tender. Remove and serve right away.

Butter Braised Radish:
In a small pot add apple cider vinegar and place over medium heat. When the vinegar is at a simmer add the sugar and whisk in. Add the radishes and cook for 20 minutes over medium low heat. When the radishes are fork tender add the butter and whisk in. Try a radish, if the flavour is to acidic add 1/4 cup more sugar and cook for another 5 minutes. Remove when finished and serve with sauce.

Steak:
Place a medium cast iron pan on a stove top over high heat and add 1 tbsp of vegetable oil. Season both sides of the steak with salt and place in pan when it begins to smoke. Reduce heat to medium high and sear both sides for 1.5 - 2 minutes for medium rare or until the steaks have a golden brown crust on both sides. If you are looking to achieve medium rare make sure the internal temperature registers 125 °F. Remove from pan and let rest for 3-5 minutes before carving. Serve