Slow Roasted Striploin with Pomme Frites, Black Garlic Catsup and Arugula Purée

• Remove the striploin from the refrigerator at least 1 hour before cooking to temper. Thoroughly pat your striploin dry then generously season with salt and pepper.
• Preheat oven to 275°F.
• Place on a rack set over a sheet tray and roast until the internal temperature reaches 125°F for medium-rare. Remove from oven and rest for 20–30 minutes.
• Just before serving, heat a pan over high heat with a small amount of oil and sear the striploin on all sides until deeply browned.
• Slice against the grain and finish with flaky salt if desired.

• • Bring the water, sugar, and salt to a boil. Add the potatoes and boil for 6 minutes.
  • Remove potatoes and drain well. Refrigerate until completely cold.
  • Deep-fry at 350°F until golden brown and crisp.
  • Transfer to a bowl and season immediately with salt.

• Combine all ingredients in a mixing bowl. Mix until fully smooth and well incorporated.
• Adjust seasoning if needed and refrigerate until use.

• Add all ingredients to a blender. Blend until completely smooth and vibrant green.
• Strain through a fine mesh cloth. Store chilled until ready to use.

On a warm plate, spread a generous amount of Black Garlic Catsup. Place the Slow-Roasted Striploin on top. Garnish with a few Pomme Frites and Arugula Purée on the side. Serve immediately with a glass of Calistoga Cabernet Sauvignon.