Beef Strip Loin (Video)
Black Radish, Pickled Sea Beans, Aged Vinegar, Micro Fines Herbes
Chef Kevin McWilliams of Laurel | Philadelphia
“This dish really just started with the black radish and trying to incorporate it onto a plate in a specific way. We wanted to create this organic, almost floral look of the shaved radish and work it onto our menu– at the time we had a beef dish that needed to be changed. With just black radish, the beef and the sauce this dish could be a bit dramatic and stark so we use Fresh Origins Micro Fines Herbes™ to add some color and freshness to this winter-driven dish.” - Chef Kevin McWilliams
INGREDIENTS
Pickled Sea Beans:
100 grams sea beans, trimmed
300 grams apple cider vinegar
100 grams sugar
Salt
Demi-Glace:
Veal demi-glace
Salt
Banyuls vinegar
Beef Strip Loin:
Neutral oil
1 beef strip loin, trimmed
2 tablespoons butter
1 sprig thyme
To Assemble and Serve:
1 black radish, thinly sliced
Salt
Lemon juice
Fresh Origins Micro Fines Herbes Mix™
Flaky sea salt
METHOD
For the Pickled Sea Beans:
Place beans in a nonreactive container. Set aside. In a saucepan over medium-high heat, add vinegar, sugar, a pinch of salt, and 200 grams water. Bring to a boil, or until sugar and salt have fully dissolved. Pour hot liquid over beans and let cool to room temperature.
For the Demi-Glace:
In a saucepan over medium heat, bring demi-glace to a simmer. Taste and season with salt and vinegar. Keep warm.
For the Beef Strip Loin:
In a cast iron pan over medium-high flame, heat oil until just smoking. Add beef and sear on both sides. Add butter and thyme. Continuously baste steak and cook until desired doneness. Remove from pan and let rest 10 minutes.
To Assemble and Serve:
In a mixing bowl, combine radish, salt, and lemon juice. Toss to coat and set aside. Slice Beef Strip Loin and transfer to the center of a serving plate. Spoon Demi-Glace over Beef Strip Loin. Garnish with marinated black radish, 6 Pickled Sea Beans, and Fresh Origins Micro Fine Herbes Mix™. Finish with a pinch of sea salt.
