Slow Roasted Striploin with Grains of Paradise Carrot Purée

Saturday, May 10th, 2025

Designed to delight, this vibrant recipe from our culinary experts pairs beautifully with Davis Estates Oakville Cabernet Sauvignon.

Ingredients

Serves 4

Truffle Granola

1 cup hazelnuts, toasted and roughly crushed
1 ¼ cups oats, toasted
2 tablespoons honey
2 tablespoons truffle butter (regular butter with a touch of truffle oil)
5 tablespoons truffle paste (reduce for a milder flavor)

Truffle Custard

5 ounces soft truffle cheese (truffle Tremor, Brie with truffle, or similar)
½ cup milk
½ cup water
4 eggs, beaten
2 tablespoons truffle paste (or truffle oil for a milder option)
Salt to taste

Grains of Paradise Carrot Purée

2 cups carrots, peeled and sliced
2 cups yellow onion, sliced (one medium onion)
½ teaspoon Grains of Paradise (substitute: black peppercorns and a hint of cardamom)
¼ cup heavy cream
2 tablespoons butter
Salt to taste

Roasted Striploin

2-12 ounce New York Strip Steaks
olive oil
salt and pepper

Method

Truffle Granola

If desired, granola can be made 2-3 days in advanced.
In a saucepan over low heat, melt honey and truffle butter until bubbling slightly.
In a bowl, combine oats, hazelnuts, and truffle paste.
Pour hot honey-butter mixture over oat mix and stir well.
Spread on a parchment-lined baking sheet and bake at 350°F for 5–7 minutes until golden brown. Let cool and break into clusters.

Truffle Custard

If desired, custard can be made a few hours in advanced and gently reheated.
In a saucepan, bring milk and water to a light simmer. Add cheese, stirring until melted and fully incorporated.
Slowly whisk in beaten eggs. Cook gently, stirring constantly, until mixture reaches 160°F and begins to thicken (like a loose custard).
Remove from heat, let cool slightly, then blend in a food processor until smooth.
Stir in truffle paste and salt to taste. Keep warm or gently reheat before serving.

Carrot Purée with Grains of Paradise

If desired, purée can be made a few hours in advanced and gently reheated.
In a saucepan, melt butter over medium heat.
Add carrots, onions, Grains of Paradise, and a pinch of salt. Sauté for 20 minutes, stirring occasionally until soft.
Add cream and simmer for 5 more minutes.
Transfer to a blender and purée until smooth, add salt to taste. Add a splash of stock or water if too thick.

Slow Roasted Striploin

Preheat oven to 300°F and heat a skillet.
Rub steaks with olive oil, salt, and pepper on both sides. Sear in a hot skillet for 2 minutes per side until browned.
Transfer to the oven and roast for about 10–15 minutes, or until internal temp reaches 120°F – 125°F.
Rest steaks for 10 minutes, then slice against the grain.

To Finish

Gently smear the carrot purée with the back of a spoon on each plate. Lay the sliced striploin over the top of the carrot purée. Top each plate with dots of the truffle custard and a sprinkle of truffle granola. Also great with roasted mushrooms or eggplant steaks for a vegetarian option!

The slow-roasted striploin offers deep, savory richness and tender texture, providing a robust foundation for the structured power of Davis Estates Oakville Cabernet Sauvignon.