Beef Combination: Wood-Grilled CDK Ranch Strip and Braised Beef Cheeks, Yorkshire Pudding, Tatsoi, Grilled Red Onions, Horseradish Beef Jus
Beef combination: wood-grilled cdk ranch strip and braised beef cheeks, yorkshire pudding, tatsoi, grilled red onions, horseradish beef jus.
- Braised Cheeks
- Beef cheeks - 1 lb, outer membranes removed
- Grapeseed Oil - As needed (alt. vegetable oil)
- Red Wine - 2 cups
- Carrots - 2, chopped
- Ribs Celery - 3, chopped
- Onions - 2, chopped
- Garlic - 1 head, split in half
- Thyme - 3 sprigs
- Bay Leaves - 2
- Peppercorns - 1 teaspoon
- Beef Stock - 2 quarts, or as needed
- salt and black pepper, to taste
Coat the red onions with oil and season with salt and pepper. Grill until well-marked on both sides. Transfer to a bowl, cover with plastic wrap, and allow to steam and soften slightly. Meanwhile, coat the steak with oil and season with salt and pepper. Grill to desired doneness. Allow to rest for 10 minutes before slicing.
While the steak is resting, quickly wilt the tatsoi. Place some olive oil in the bottom of a small sauté pan over medium heat. Add the tatsoi, season with salt and pepper, and cook until just wilted but still crunchy.
To finish the dish, rewarm a piece of cheek in a the beef sauce until hot. Place the tatsoi down on a place and place the cheek on top of it. Slice the steak and shingle on the plate next to the cheek. Nestle a yorkshire pudding next to the meat. Top the steak with grilled onions, then sauce the dish with the horseradish jus.