Slow Roasted Striploin with Carrot Puree

Name: Shrimp Ceviche with Avocado and Tomato
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6 to 8 servings
Cuisine: Mexican
Ingredients: 1 onion, peeled and quartered; 2 lemons, sliced into four rings; 9 cloves garlic, crushed; 1 tablespoon coriander seeds; 3 tablespoons salt; 4 quarts of water; 1 pound size 16-20 shrimp, peeled and de-veined; 1 avocado, mashed; 2 tablespoons red onion, chopped fine; 2 tablespoons Serrano pepper, chopped fine; 2 tablespoons cilantro, chopped; 1 lime, juiced; Salt to taste; 2 Persian cucumbers, diced the same size as tomatoes; 1 ½ cups or 8 ounces tomato, diced; ¼ cup red onion, chopped fine; 1 lime, juiced; 2 tablespoons cilantro, chopped; Salt to taste

Posted at 18:46h in Cabernet Sauvignon, Recipes by Concierge Davis Estates

This refreshing recipe is created by our amazing culinary team to pair perfectly with our 2021 Davis Estates Oakville Cabernet. Order a bottle HERE to try the pairing at home!

Ingredients

Steaks:
2 12 oz New York Steaks
Olive Oil
Salt
Pepper

Carrot Puree w/ Grains of Paradise:
2 cups of sliced carrots
2 cups of sliced yellow onions
½ ts Grains of Paradise
2 tbl Butter
¼ cup of Heavy Cream
Salt

Truffle Custard:
5 oz Petite Truffle Cheese
3.5 oz Milk
3.5 oz Water
4 eggs beaten
2Tbl Truffle Paste
Salt

Truffle Granola:
1 cup of Hazelnuts, crushed and toasted
1 ¼ cup of oats, toasted
1 oz Honey
2 T Truffle Butter
5Tbl Truffle Paste

METHOD

Steaks:
Spread olive oil on both sides of the steak, season with salt and pepper.

Heat oil in a skillet and brown the steak on both sides for about 2 minutes per side.

Place in the over at 300 degrees and cook for about 12 minutes or until meat thermometer reaches 120 degrees for rare.

Remove the fillet from the oven and allow it to rest for about 10 minutes before slicing.

Carrot Puree with Grains of Paradise:
In a small saucepan, melt the butter over medium heat and add the carrots, onions, and grains of paradise. Pinch of salt.

Cook until softened for about 20 min. Stir in cream and let simmer for about 5 min.

Transfer to a blender and mix until smooth puree forms and adjust seasoning to taste.

Truffle Custard:
In a saucepan bring water and milk to a simmer, add cheese and stir until melted.

Add the eggs and cook slowly until it reaches 160 degrees.

Cool down the mixture and place it in the food processor and mix well.

Add truffle paste and salt, adjust to taste.

Truffle Granola:
In a small saucepan place honey and butter and cook on low temp until butter is melted and it starts to bubble.

In a bowl mix well, oats, hazelnuts, and truffle paste.

Add hot honey and mix.

Place it in a baking sheet and cook for 5 minutes until golden brown.

Plating:

On a dinner plate place the carrot puree in the middle and smear.

Slice the steak and place on the top of the puree.

Smear some truffle custard around the steak and garnish with truffle granola.

WINE PAIRING SUGGESTIONS

If you’re looking for more pairing options, here are a few additional suggestions:

View All Davis Estates Wines

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