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Restaurants›Richmond Station›Grilled Beef Striploin Recipe

Grilled Beef Striploin Recipe

Inspired by Richmond Station

Time1h

Serves4

hollandaise, roasted potatoes, fall vegetables, mushroom jus

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Ingredients

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Beef

2 pounds Beef striploin

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs olive oil

Hollandaise Sauce

3 large Egg yolks

1 tbs ReaLemon lemon juice

1 cup Unsalted butter

1 pinch Celtic sea salt

1 pinch Cayenne pepper

Roasted Potatoes

1 1/2 pounds Baby potatoes

2 tbs olive oil

1 tsp Watkins garlic powder

1 tbs Fresh rosemary

1 tsp Celtic sea salt

1 tsp black pepper

Fall Vegetables

2 large Carrots

1 pound Brussels sprouts

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Mushroom Jus

8 ounces Mushrooms

2 cups Beef stock

1 medium Onion

2 cloves Garlic

1 tsp Thyme

1 to taste Celtic sea salt

1 to taste black pepper

Method

Beef Striploin

Prepare the Beef

Season the beef striploin with salt and black pepper. Rub with olive oil.

Grill the Beef

Preheat the grill to medium-high heat. Grill the beef for about 6-7 minutes per side for medium-rare, or until desired doneness.

Rest the Beef

Remove from grill and let it rest for 10 minutes before slicing.

Hollandaise Sauce

Melt the Butter

Melt the butter in a saucepan and let it cool slightly.

Whisk Egg Yolks

In a bowl, whisk the egg yolks and lemon juice until pale and thick.

Combine Ingredients

Slowly drizzle in the melted butter while whisking continuously until the sauce thickens. Season with salt and cayenne pepper.

Roasted Potatoes

Preheat Oven

Preheat the oven to 400°F (200°C).

Prepare Potatoes

Toss baby potatoes with olive oil, garlic powder, rosemary, salt, and black pepper.

Roast Potatoes

Spread on a baking sheet and roast for 25-30 minutes or until golden and tender.

Fall Vegetables

Prepare Vegetables

Trim and cut carrots and Brussels sprouts. Toss with olive oil, salt, and black pepper.

Roast Vegetables

Place on a baking sheet and roast alongside the potatoes for the last 20 minutes.

Mushroom Jus

Sauté Aromatics

Sauté chopped onion and minced garlic in a saucepan until softened.

Add Mushrooms

Add sliced mushrooms and cook until browned.

Add Stock

Pour in the beef stock and thyme. Simmer for 15-20 minutes. Season to taste with salt and black pepper.

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