River Terrace Inn Spice Roasted Strip Loin

Put on your chef's hat and roll up your sleeves to prepare this spice roasted strip loin with potatoes 3 ways, chanterelles, spicy tomato jam, natural jus, and rosemary fleur de sel created by Chef Jordan C. Mackey of Restaurant Cuvée, River Terrace Inn. It will take some time, but is well worth the effort.

Servings: 8 or more

Pair With: A Cabernet Sauvignon or red Rhone blend.

Source: Recipe and photo courtesy Chef Jordan C. Mackey, Restaurant Cuvée and River Terrace Inn.

INGREDIENTS

Ingredients For the Tomato Jam
4 large very ripe tomatoes (peeled, seeded, and chopped)
1 teaspoon chopped ginger
3 tablespoons rice vinegar
1 teaspoon chili flakes
1 teaspoon kosher salt
2 tablespoons sugar

Ingredients For the Strip Loin
1 quart rich beef stock
5 pound piece of good quality strip loin
1 piece of cinnamon stick
3 cloves
4 white peppercorns
2 allspice berries
Kosher salt
light olive oil as needed

Ingredients For the Vegetables
15 marble-sized rainbow potatoes (halved)
1 bulb fennel, sliced in to strips (trim reserved)
24 small chanterelle mushrooms
rosemary infused fleur de sel
8 ounces bloomsdale spinach

Ingredients For the Potato Sauce                        
1 russet  potato: half cubed, half thinly sliced
fennel trim ( see above)
olive oil for greasing pan
Kosher salt
1 small leek chopped
1 small shallot chopped
1 cup heavy cream
4 tablespoons salted butter (cold), in two parts

DIRECTIONS

Directions For the Tomato Jam
Combine all ingredients in a medium saucepan over medium heat. Reduce (stirring often) until very dry and thick. Transfer to a high speed blender and puree until smooth. Set aside.

Directions For the Potato Sauce
Melt 2 tablespoons of the butter and add cubed potatoes, fennel trim, shallot,  and chopped leek. Sweat vegetables until very tender and fragrant. Add 2 cups of water, cover and steam until potatoes and tender. Add heavy cream and bring to a boil. Remove from heat and transfer to a blender. Blend at medium speed and add reserved butter. Season with salt and keep warm.

Directions for the Vegetables and Sauce
Toss the potato halves and fennel slices in a little olive oil, and kosher salt. Roast on a cookie sheet until tender and well roasted [about an hour], add chanterelles and roast for 7 min more. Set aside and keep warm. Sauté spinach in a little olive oil, and season with salt (be careful not to overcook spinach as it will release a lot of water). Set aside and keep warm. Deep fry the sliced potatoes at 320 degrees until golden and crisp. Drain on paper towels.

Directions For the Beef
Preheat the oven to 350 degrees. Reduce the beef stock to a thick and syrupy consistency by simmering in a small saucepan. Set aside and keep warm.

Clean all fat and gristle from your strip loin, then slice in half longways, and portion each piece into 3 equal size pieces (they should be about 7 – 8 oz). Roast the cinnamon, cloves, peppercorns and allspice berries [by toasting in a dry frying pan until roasted, but not burnt) and grind in a spice grinder. Very lightly dust beef portions with spices and some kosher salt.    Pan roast in a sauté pan in a little olive oil until well seared on both sides. Finish in the oven to desired doneness. Remove from oven and let sit for 10 minutes before slicing.

Direction For Plating the Strip Loin Plate
Place a bed of spinach in the center of a plate, arranged sliced beef over the spinach. Swirl a ribbon of potato sauce around the plate. Evenly distribute vegetables around the beef, then drizzle some beef stock reduction on top of the potato sauce and over the beef. Place fried potatoes on side and season dish with rosemary infused fleur de sel.
 

 

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Recipe Courtesy Of

River Terrace Inn

Set upon a quiet bank of the Napa River, River Terrace Inn provides a peaceful retreat for those seeking the ideal blend of modern elegance and laid-back California charm in close proximity to the energy of Downtown Napa.