Beef Roast(s) & Lists

December 14, 2015

The list is the origin of the culture…we like lists because we don’t want to die.
~Umberto Eco

Admittedly, I have been a daffy list maker since early youth (as you may already know from reading these posts — well, if you have even been perusing). My mother taught me how to compile ceaseless lists as she was an avid maker, and then it became eerily second nature to me. Occasionally, I feverishly scrawled notes next to the bedside table and often have scribbled them before meetings and calls.  Some of my quirks no doubt could have been sadly passed on to my children and mates. Then again, perhaps it has helped for me and others to make haphazard notes, offhand outlines, draft questions, occasionally “fluidly” write, proofread copy, and finally edit. In some senses, listing could prove a vile habit, but at other times making them appears highly efficient. Thanks, Mom.

Not sure lists avoid death, though.

KC STRIP LOIN OR BONE-IN RIB EYE ROAST

2 T sea salt & truffle salt
Black peppers, slightly roasted
2 T coriander seeds, slightly roasted
1 1/2 T herbes de provence

5-6 lb Kansas City strip loin roast, tied at 2″ intervals or bone-in rib eye roast, tied between ribs
8 cloves garlic, minced

1 stick of soft, unsalted butter

2 bunches (not sprigs) rosemary
2 bunches (not sprigs) thyme

1 lbs medium parsnips, peeled and cut
1 lbs medium carrots, peeled and cut
1 lbs medium turnips, peeled and cut

Chanterelles, enoki and shittake mushrooms, cleaned and sliced

Horseradish sauce (an aside which can be prepared while the beef roasts or the oven preheats)
1 C crème fraîche
2 T Dijon mustard
3 T grated horseradish
Pinch of cayenne pepper
Sea salt and freshly ground black pepper

Whisk together crème fraîche, Dijon mustard, horseradish and cayenne pepper in a small bowl. Season with salt and pepper and then refrigerate (and/or…)

Aïoli (see January 25, 2009 post for 3 recipes)

Coarsely grind peppercorns, coriander in an electric mill. Combine with herbes de provence and sea salt in a small bowl and sprinkle mixture evenly over roast. Add the minced garlic and massage well all over.  Wrap beef tightly in plastic wrap and refrigerate overnight.  Bring to room temperature unwrapped before roasting and cover well with soft, unsalted butter.

Preheat oven to 400 F

Put herbs + branches, parsnips, carrots and turnip slices and set roast atop.

Roast the beef, uncovered, for about 1 hour. Check with an internal thermometer after 45 minutes. For medium rare (at most), take the roast out of the oven when the thermometer registers 115-120 F (as you already may know, residual heat will cause roast to continue cooking as it rests).

Sauté chanterelles, enoki and shittake mushrooms briefly in butter in a heavy pan.  They can be arranged upon the roasts or root vegetables after the meat is done.

Remove and tent with foil, allowing meat rest for 20 minutes because the temperature should rise to about 125 F or so.

Slice the beef (to your liking) into 1/2″ or more thick pieces and arrange on a warmed platter or on plates. As far as the bone-in rib eye, cut at the bone/ribs.

Put the roasted vegetables, garlic and mushrooms in bowls and pass the horseradish sauce and/or aioli separately. Serve with twice baked potatoes or new potatoes and dill and greens, whether a vegetable or salad.

Finish by sprinkling with a green herb, such as tarragon and/or thyme leaves — then bonhomie, baby.

And to all, a good night.

Advertisements

Pescatarian Purée

November 4, 2011

A humorless, but not tasteless, post.

Edamame 枝豆 which literally translates as “twig or branch beans” are large-seeded, immature soybeans in the pod. Often served boiled or steamed, straight up in the pod sprinkled with coarse sea salt. Edamame (Glycine max L.) grow in clusters on bushy branches, and the beans are plucked in the pod at the peak of ripening.

A wonder veg teeming with nutrients. Edamame is a complete protein containing all essential amino acids and is a fecund source of protein, fiber, calcium, magnesium, folate, essential fatty acids, and isoflavones.

Serve over or under sashimi, cured yellowtail, seared tuna or scallops, or maybe drizzled on a fish taco. When shucked, they also splendidly compliment salads, rice or risotto…to name a scant few.

EDAMAME & HORSERADISH PUREE

2 C edamame, shelled
1/2 t sea salt
1/2 t sugar
2 t ushukuchi (light soy sauce)
1/4 C fresh horseradish, peeled and grated
Water

Bring a large pot of water to boil. Meanwhile, prepare ice water bath in a large mixing bowl. Blanch edamame for 30 seconds, spoon out and toss them into the cold bath. Then, drain and set aside, reserving 2 tablespoons of whole beans for plating. Transfer remaining edamame to a processor fitted with a metal blade or a blender and add salt, sugar, soy sauce, horseradish and enough water to create a purée. Process in pulses until very smooth, adding water if necessary. Taste for seasoning.

For looks, finish with a scattering of the reserved edamame beans.