Recipe - Grilled Cervena Striploin On Mixed Root Vegetable Salad

CERVENA AND MARINADE
2 Cervena striploins (56
ounces per person)
2 Cloves minced garlic
2 md Shallots, peeled and cut or sliced up
1 tablespoon Fresh thyme, leaves only
One fourth cup Olive oil
1 teaspoon Freshly ground black pepper

ROOT VEGETABLES
6 md Red bliss potatoes, boiled,
peeled and dic
3 md Red beets, boiled, peeled
and minced
2 md Celery roots, minced and
boiled
2 md Parsnips, minced and boiled
2 md Carrots, minced and boiled

SALAD DRESSING AND GARNISH
4 md Red onions, peeled and
cut or sliced up julienne
Three fourths cup Virgin olive oil
One half cup Red wine vinegar
2 teaspoon Dijon mustard
2/3 cup Chicken stock
6 Scallions, cut or sliced up thin
4 tablespoon Cilantro, chopped
Salt and pepper to taste
2/3 cup Chopped arugula
Lime juice
1 Granny Smith apple
(optional), cut into th
2 Tortillas (optional) cut or sliced up
into thin stri

METHOD Combine all marinade ingredients in a bowl. Rub mixture all over
striploins, wrap in plastic wrap, and refrigerate overnight. Cook all of
the root vegetables individually in salted water until tender but not soft.
Test by tasting. Drain the water and cool off on a sheet pan. Prepare the
dressing for the root vegetables in a medium skillet. Saute the onions in
the olive oil over medium heat for one minute, stirring with a wooden
spoon. Stir in the Dijon mustard, red wine vinegar, then add the chicken
stock. Bring to a boil, then season with salt and fresh pepper. Toss the
root vegetables and the warm dressing in a stainless bowl (leave out the
beets for later). Cover the salad and let stand at room temperature until
needed. Unwrap the striploin, season with salt and grill over medium heat
until medium rare, 34 minutes on each side, and let rest. Toss the
cilantro, scallions, and beets into the salad, adjust salt and pepper if
necessary. Spoon salad on plate. Slice meat over salad. Garnish with
arugula, apples and tortillas, if desired. Yield: 8 servings
Posted to MCRecipe Digest V1 #329

Recipe by: CHEF DU JOUR RICK MOONEN SHOW #DJ9325; TVFN

From: "Ed Bauman" BIRCHCREEK@msn.com

Date: Thu, 5 Dec 96 19:56:03 UT