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Herb-Crusted Angus Reserve Striploin, Maple-Glazed Carrots, Blue Cheese Emulsion, Mixed Seed Kibble

Serves
4
Prep
20 mins
Cook
20 mins
Difficulty
Medium
Ingredients.
  • 4 x 220g Angus Reserve striploin steaks
  • 2 bunches baby carrots, peeled
  • ¼ cup maple syrup
  • 50g unsalted butter
  • 1 tsp smoked paprika
  • sea salt flakes
  • freshly-ground black pepper
  • 2 cups chicken stock
  • 1 cup dry white wine
  • 75g gorgonzola cheese
  • 1 tbsp extra virgin olive oil
  • 1 bunch thyme, finely chopped
  • 1 bunch tarragon, finely chopped
  • toasted mixed seeds, to serve
Method.
  • Preheat oven to 200ºC. Steam the carrots until tender. Heat the maple syrup, butter and smoked paprika in a large pan then fry the carrots for 5 minutes until glazed, then season with salt and pepper.
  • Boil the chicken stock and wine in a medium saucepan over a high heat until reduced by half, then whisk in the cheese until smooth. Season the steaks with salt and pepper, then drizzle with the extra virgin olive oil. Cook on a hot barbecue grill for 8 minutes, turning several times, until medium-rare. Set aside to rest for 3 minutes.
  • Top with the herbs, then carve and serve with carrots, emulsion and seeds.
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