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Paniolo-Crusted Roasted Strip Loin with Vegetables and Port Wine Demi Glace

Demonstrated by: Rey Baysa, Banquet Chef at the Hilton Hawaiian Village Beach Resort & Spa.
Narcissus Festival on November 16, 2003.

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Ingredients:

Paniolo-Crusted Roasted Strip Loin with Vegetables and Port Wine Demi Glace

Paniolo Crust:

  • 1/2 cup orange juice concentrate
  • Zest of 1/2 orange, finely chopped
  • 2 cups hoi sin sauce
  • 3 tablespoons dau see
  • (Chinese salted black soybeans),
  • finely chopped
  • 1/4 cup honey
  • 2 tablespoons brown sugar
  • 1 tablespoon curry powder
  • 3 tablespoons finely chopped
  • Chinese parsley
  • 1 tablespoon soy sauce
  • Combine all ingredients; refrigerate overnight.

Port Wine Demi Glace:

  • 3 cups port wine
  • 1/2 cup balsamic vinegar
  • 3 tablespoons chopped shallots
  • 1 tablespoon chopped garlic
  • 1 tablespoon salad oil
  • 1 cup demi glace or brown sauce

Sautéed Vegetables:

  • 5 to 6 whole shallots
  • 1 cup obliquely cut yellow zucchini
  • 1 cup obliquely cut carrot
  • 1 cup obliquely cut green zucchini
  • 1 1/2 cups obliquely cut potatoes
  • 1 clove garlic, chopped
  • Salt and pepper to taste
  • 1/4 cup olive oil
  • Salt and pepper

Roasted Strip Loin:

  • 2 1/2 lb beef strip loin
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh herbs for garnish

Directions:

Port Wine Demi Glace:

  1. In a saucepan, combine wine and vinegar.
  2. Stirring frequently, simmer until reduced to half the volume.
  3. Sauté shallots and garlic in oil until translucent.
  4. Add reduced wine mix-ture and demi glace; bring to a boil.
  5. Season with salt and pepper; strain.

Sautéed Vegetables:

  1. Cook vegetables separately in water until almost cooked; immerse in iced water to cool, drain.
  2. Toss vegetables with garlic, salt, pepper, and olive oil.
  3. Just before serving, sauté vegetables until cooked.

Roasted Strip Loin:

  1. Preheat electric oven to 350°F.
  2. Season beef with salt and pepper.
  3. In a large sauté pan, heat oil and sear beef on all sides.
  4. Place in a roasting pan and generously brush Paniolo Crust over the top of beef.
  5. Roast to desired doneness; let beef rest for at least 10 minutes before slicing.
  6. Put Port Wine Demi Glace the center of serving platter; top with slices of beef and surround with vegetables.
  7. Garnish with fresh herbs.

Makes 6 servings.

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