Espresso Crusted Beef Strip With Cumin Parsnip Puree

Filed under: Dinner, Meat - Beef.

Recipe is for 2
2 10 oz NY Strip Steaks
.5 oz of Espresso Ground
1 oz of Shaved Black Truffles or .5 oz of Truffle Oil
3 each cleaned and peeled Parsnips
1 tablespoon of Cumin
1 Bay Leaf
3 cups of Vegetable Stock
Swiss Chard
2 Heads Julianne
1/4 Shallot sliced
.25 oz of chopped garlic
1 oz of White Wine
0.5 oz of Cold Butter
Honey Thyme Glaze
2 oz of Fresh Demi Glaze
2 Sprigs of Thyme Cleaned
1/4 oz of Clover Honey

Dust Beef with Espresso salt and pepper, Pan sear on med high heat and Finish in a 350 D Oven for 10-15 min for medium.
Puree: Chop Parsnips and Sauté with Cumin, Shallots, Bay-leaf and garlic. Deglaze with white wine, add veg stock simmer for 10 minute and puree with a hand mixer. Season and finish with butter
Sauté Swiss Chard with shallots and garlic season with salt and pepper. Deglaze with white wine and finish with butter.
Glaze: Mix Demi, Thyme and honey, warm to a simmer.
Lay Puree on Center of the Plate
Pile Swiss chard and then the steak on top
Add glaze on steak and finish with shaved truffles

Recipe Summary:
Yield: 2
Prep Time: 15 minutes
Cook Time: 15 minutes

Other recipes by The Historic Afton House Inn:
Butternut Squash Soup

Recipe Provided By:
The Historic Afton House Inn
Afton, MN

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