Ingredients
Paniolo Crust
1/2 cup orange juice concentrate
Zest of 1/2 orange, finely chopped
2 cups hoi sin sauce
3 tablespoons dau see
(Chinese salted black soybeans),
finely chopped
1/4 cup honey
2 tablespoons brown sugar
1 tablespoon curry powder
3 tablespoons finely chopped
Chinese parsley
1 tablespoon soy sauce
Combine all ingredients; refrigerate overnight.
Port Wine Demi Glace
3 cups port wine
1/2 cup balsamic vinegar
3 tablespoons chopped shallots
1 tablespoon chopped garlic
1 tablespoon salad oil
1 cup demi glace or brown sauce.
Roasted Strip Loin
2 1/2 lb beef strip loin
Salt and pepper to taste
2 tablespoons olive oil
Fresh herbs for garnish
Preparation
Port Wine Demi Glace
In a saucepan, combine wine and vinegar. Stirring frequently, simmer until reduced to half the volume. Sauté shallots and garlic in oil until translucent. Add reduced wine mix-ture and demi glace; bring to a boil. Season with salt and pepper; strain. Roasted Strip Loin
Preheat electric oven to 350°F. Season beef with salt and pepper. In a large sauté pan, heat oil and sear beef on all sides. Place in a roasting pan and generously brush Paniolo Crust over the top of beef. Roast to desired doneness; let beef rest for at least 10 minutes before slicing. Put Port Wine Demi Glace the center of serving platter; top with slices of beef and surround with vegetables. Garnish with fresh herbs. Makes 6 servings.
Dinner Other
