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Advent Recipe Day One: Grilled beef striploin, chimichurri sauce and potato gratin

Grilled beef striploin, Chimichurri sauce and potato gratin

Le Cordon Bleu are delighted bring you the first recipe in our Advent Calendar series. This recipe for grilled beef striploin with chimichurri sauce and potato gratin has been created by from our Ottawa institute and uses the delicious Chimichurri Mix behind door one of your Le Cordon Bleu Advent Calendar.

 

Serves 4
Preparation time:
Cooking time:
Total time:

Ingredients

Grilled beef striploin
  • 4 x 150 g pieces beef striploin
  • 40 ml olive oil
Chimichurri sauce
  • 2 bunches parsley
  • 1/2 bunch oregano
  • 2 garlic cloves
  • 60 ml olive oil
  • 40 ml red wine vinegar
  • 1/4 red chilli
  • salt
  • chimichurri mix
Potato gratin
  • 750 g potatoes
  • 150 ml milk
  • 300 ml cream
  • 1 g thyme
  • fine salt
  • white pepper
  • nutmeg
  • 30 g garlic
  • 30 g unsalted butter
  • 30 g 100 g Gruyère cheese, grated
Decoration
  • 5 g microgreens

Method

Chimichurri sauce

Pick and wash the parsley and oregano. Pat dry and finely chop.

Peel and remove the green shoot from the garlic. Purée the garlic using a knife.

Wash the chilli. Cut in half, remove the seeds and finely dice.

In a bowl add the garlic and soften with the vinegar. Stir in the olive oil. Add the chopped herbs and chilli.

Season with salt and Chimichurri mix.

Potato gratin

Cut the potatoes into cylinders of 4 cm diameter, then slice 2 mm thick.

Bring the milk, cream, thyme, and seasoning to a simmer. Add the potatoes for few minutes.

In a gratin dish, brush the garlic then brush the soft butter, season. Overlap the potatoes in the gratin dish, pour in some cooking liquid then finish with cheese and butter. Bake the gratin in an oven at 160°C until golden-brown (35 minutes). Divide into individual ramequins for the presentation.

Beef striploin

Heat a grill and add the olive oil. Place the striploin steaks on the grill. Leave to brown and then turn 90° to make criss cross markings. Cook to desired doneness.

Place a steak on a plate, a ramequin of potato gratin and the Chimichurri sauce in a small glass. Decorate with a small mound of microgreens.

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