Chairman’s Reserve whole roasted strip loin, roasted fall squash, brown butter and garlic mash, and a buttery beef jus.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen Series and is made in partnership with Tyson Fresh Meats Foodservice.
Whole Strip Loin
INGREDIENTS
- Chairman’s Reserve® Whole Strip Loin
METHOD
- Trim excess fat and sinew/connective tissue.
- Season liberally with salt and pepper and roast in a 400f oven til you reach your desired temperature.
- Leave room for resting.
Roasted Fall Squash
INGREDIENTS
- Whole squash like butternut, banana, or acorn
METHOD
- Halve and cut into slices.
- Coat with oil and season.
- Roast in the oven until tender.
Brown Butter Garlic Mash
INGREDIENTS
- 6-8 ea. Russet potatoes
- 8 oz. Butter, browned
- 1 cup Heavy cream
- 2 oz. Sour cream
- 8-10 cloves Garlic, chopped
- additional heavy cream to adjust if necessary
METHOD
- Brown butter and sauté garlic in the butter.
- Blend with cup of cream.
- Peel and cut and boil the potatoes until tender.
- Add into a stand mixer and slowly incorporate the brown butter mixture and sour cream.
- Season.
