Peppercrusted Striploin

Brisket, back ribs, rib roast, chuck roll, shoulder clod, tri-tip, sirloin, meatloaf etc.

Moderator: BBQTalk Moderators

Post Reply

Peppercrusted Striploin

Post by Hippieforever99 » Wed May 24, 2006 10:29 pm

Topped with a portabello mushroom ragout with three types of grilled potatoes and mixed peppers.
2 medium striploin steaks anchovy paste
potatoes red onions green & red peppers
Mushroom Ragout - Ingredients

4 oz portobello mushrooms (chopped) 4 oz button mushrooms (chopped)
2 to 3 cloves fresh garlic (slivered) 2 fl. oz olive oil
4 fl. oz beef jus 2 to 3 fl. oz red wine 1 1/2 tsp. fresh chopped rosemary 1/2 tsp. salt
1/2 tsp. cracked pepper

Pat steaks dry, brush with anchovy paste and dredge in fresh cracked pepper and lightly drizzle with olive oil. Let rest 15-20 minutes. Place the steaks on a cleaned and oiled bbq at 500 degree F or so for 10-12 minutes total. Turn the steaks over after 6 to 8 minutes and place the potatoes, red onions and peppers on grill.
While steaks are on the bbq, in a fry pan on high add 2oz of olive oil and onions. Let sizzle. Add the garlic, rosemary and mushrooms and let saute for 4-5 minutes. Add red wine to pan, then the beef jus. Turn heat down and simmer.
To serve, place potatoes in centre of plate, place steak on top, pour a equal amount of ragout on both steaks and garnish with grilled onions, peppers, and sprinkle with fresh herbs .



Post by Peter » Thu May 25, 2006 6:49 am

Dave, that sounds amazing!! Gotta try it.

Post Reply