*  Exported from  MasterCook  *

            Grilled Cervena Striploin On Mixed Root Vegetables

Recipe By     : Chef Du Jour Rick Moonen Show #DJ9325; TVFN
Serving Size  : 8    Preparation Time :0:00
Categories    : Meat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Cervena and Marinade:
   2                    Cervena striploins (5 to 6 oz
                        - per person)
   2       cl           Garlic -- minced
   2       md           Shallots -- peeled and sliced
   1       tb           Fresh thyme -- leaves only
     1/4   c            Olive oil
   1       ts           Black pepper -- freshly ground
                        Root Vegetables:
   6       md           Red bliss potatoes --
                        - boiled, peeled, diced
   3       md           Red beets --
                        - boiled, peeled, diced
   2       md           Celery roots -- diced & boiled
   2       md           Parsnips -- diced & boiled
   2       md           Carrots -- diced & boiled
                        Salad Dressing and Garnish:
   4       md           Red onions --
                        - peeled, sliced julienne
     3/4   c            Virgin olive oil
     1/2   c            Red wine vinegar
   2       ts           Dijon mustard
     2/3   c            Chicken stock
   6                    Scallions -- sliced thin
   4       tb           Cilantro -- chopped
                        Salt and pepper -- to taste
     2/3   c            Arugula -- chopped
                        Lime juice
   1                    Granny Smith apple --
                        - thinly sliced (optional)
   2                    Tortillas --
                        - sliced into thin strips
                        - (optional)

  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 1 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, 3 to 4 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 by: Ed Bauman <birchcreek@msn.com>, Dec 5, 1996


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