This dish combines the robust flavour of beef with the richness of red wine sauce, earthy mushrooms and the freshness of grilled courgettes.
Chef Fanny Dias. Picture Supplied
A beautifully grilled beef striploin served with a rich Cabernet reduction, horseradish, tender vegetables and a comforting jacket potato makes for an indulgent main course.
This dish from MSC Splendida’s Chef Fanny Dias combines the robust flavour of beef with the richness of red wine sauce, earthy mushrooms and the freshness of grilled courgettes.
This recipe is a single serving.
Ingredients
140g beef striploin
20g baby carrots, blanched
5ml extra virgin olive oil
2g fresh thyme
1g salt
1g ground white pepper
Grilled courgettes
Mushrooms
1 small jacket potato
Horseradish, to serve
Cabernet demi-glace or red wine reduction
A little butter for cooking
Fresh parsley for garnish
Method
Prepare the Cabernet demi-glace or red wine reduction and keep warm until ready to serve.
Season the beef striploin with salt, ground white pepper and olive oil, ensuring the meat is evenly coated.
Heat a flat grill or heavy frying pan until hot. Sear the striploin on all sides until beautifully browned and a golden crust develops.
Transfer the beef to an ovenproof dish and roast at 180°C until cooked to your preference. Chef Dias’s original instructions specify an internal temperature of 63°C, held for 15 seconds.
Meanwhile, heat a little olive oil and butter in a pan. Add the blanched baby carrots and sauté until lightly caramelised. Season with salt, pepper and fresh thyme, then transfer to the oven to finish cooking until tender.
Grill the courgettes until lightly charred but still firm. Sauté the mushrooms in a little butter or olive oil until golden and tender.
Bake the jacket potato until the skin is crisp and the inside is soft and fluffy. Serve with a little butter or your preferred topping.
Remove the beef from the oven and allow it to rest for a few minutes before slicing. This helps retain its juices.
To plate, spoon the Cabernet reduction onto a warm serving plate. Arrange the sliced beef over the sauce, alongside the jacket potato, grilled courgettes, mushrooms and baby carrots.
Finish with horseradish and garnish with a fresh parsley sprig.
Chef’s tip
Allowing the beef to rest before slicing helps keep it tender and juicy. The Cabernet reduction adds richness, while the horseradish provides a sharp contrast to the meat.
