Roasted Strip Steaks with Garden Vegetable Medley
A succulent roasted strip loin paired with a colorful vegetable jardinière and served with a flavorful roast jus. Ideal for special occasions.
Nutrition Facts
Per Serving: Calories: 400 kcal, Fat: 20 g, Sodium: 400 mg, Carbohydrate: 10 g, Protein: 40 g
Descriptions
This elegant dish features a tender roasted strip loin accompanied by a vegetable jardinière, a classic French vegetable medley cooked with butter. The beef is roasted to perfection and served with a rich, homemade roast jus made from aromatic vegetables.
This meal is perfect for a sophisticated dinner, and the colorful presentation will impress your guests. Serve it with buttered green beans, baby carrots, and crispy potato fries for a complete meal.
Directions
1- Prepare the strip loin:
- Season the strip loin generously with salt and pepper.
- Place it in a roasting pan with the trimmings of the carrots and onions. Drizzle with melted butter or olive oil.
- Roast in a preheated oven at 475°F for 10 minutes to sear the meat, then reduce the temperature to 400°F and roast for another 20–25 minutes, depending on the thickness.
2- Prepare the vegetables:
- Peel and cut the carrots and turnips into batons (about 1.5 inches long and ¼ inch wide).
- Trim the green beans and shell the peas.
- Cook each vegetable separately in salted boiling water until tender. Refresh in cold water and drain.
3- Make the roast jus:
- Once the strip loin is done, remove it from the pan and keep it warm.
- Add the diced onion and carrot trimmings to the roasting pan, then cook until caramelized.
- Deglaze the pan with beef stock, scraping up the browned bits.
- Add thyme and bay leaf, then reduce the sauce until thickened. Strain through a fine sieve and keep warm.
4- Finish the vegetable jardinière:
Heat the vegetables in a pan with butter over low heat, seasoning with salt and pepper. Toss gently until the vegetables are evenly coated and heated through.
5- Serve:
- Slice the strip loin and arrange it on a serving platter. Drizzle with the roast jus and garnish with fresh watercress.
- Serve the vegetable jardinière in a separate dish or alongside the meat.
Note's
- Make sure to cook the vegetables until they are just tender but still vibrant in color. Refreshing them in cold water after boiling helps retain their brightness.
- For extra flavor, you can finish the strip loin with a drizzle of browned butter just before serving.
- This dish pairs wonderfully with crispy potato fries or a potato gratin.
Ingredients
For the strip loin:
- 4 lbs untrimmed strip loin
- 2 tbsp butter or olive oil
- Salt and pepper to taste
For the roast jus:
- 1 small carrot (for trimmings)
- 1 small onion, diced
- 1 sprig of thyme
- 1 bay leaf
- 2 cups beef stock
For the vegetable jardinière:
- 1.8 lbs carrots, cut into batons
- 1.8 lbs turnips, cut into batons
- 7 oz shelled peas
- 7 oz green beans, trimmed
- 6 tbsp butter
- Salt and pepper to taste
Garnish:
- 1 small bunch of watercress
