Braveheart® Strip Steak with Balsamic Blackberry Merlot Glace
Braveheart® Strip Steak with Balsamic Blackberry Merlot Glace
Braveheart® Strip Steak with Balsamic Blackberry Merlot Glace
Directions
To prepare the Mascarpone Mashed Potatoes, peel 1.5# Yukon Gold Potatoes cut into 1/2” chunks put in medium sized pot, fill with water bring to a boil for 35-40 minutes. Or until Fork tender. In a Small pot warm Heavy cream, butter, thyme Mascarpone. Drain water from potatoes when tender add to bowl along with the small pot of cream. Whip until smooth. Hold warm.
To prepare the Blackberry Merlot Reduction, reduce merlot wine, sugar, and balsamic glaze in a small pot. Approximately 10 min or until coats the back of a spoon. Add Fresh blackberries.
To prepare the Horseradish Herb Crumble, chop rosemary and thyme very finely. Squeeze horseradish in a coffee filter until dry. Mix together-add a little Sea Salt.
To prepare the Roast Vegetables, peel and cut carrots. Cut shallot into quarters for petals. Season carrots and shallots with EVOO, S&P, and brown sugar. Roast vegetables in oven for 9min @ 350 degrees F.
Season Braveheart NY Strip with EVOO S&P. Let steak get to room temperature. Grill approx. 4min, flip and grill for 3 more min. Let Rest before slicing.
When all components are hot and ready, place the Mascarpone Potatoes on one side of the plate then the Blackberry Merlot Reduction on the other side of the plate. Carefully place carrots and shallots on merlot side. Slice Steak and shingle in the center of the plate on top of potatoes and vegetables. Top Steak with Horseradish Crumble.
Ingredients
2 ea. Braveheart® Black Angus Beef Strip Steaks, (12 oz.)
