New York strip with blue cheese, vidalia onion jam and warm potato salad with mustard vinaigrette Re

Name: New York strip with blue cheese, vidalia onion jam and warm potato salad with mustard vinaigrette Re
Total time: 95 min
Ingredients: 2 tbsp bacon drippings; 3 onions, peeled, halved, sliced 1/2-cm thick; 2 cloves garlic, finely chopped; 1 jalapeno chile, finely diced; 125ml red wine; 60ml red wine vinegar; 2 tbsp creme de cassis; 2 tbsp grenadine; Honey, to taste; Salt; freshly ground black pepper; 10g chopped fresh flat-leaf parsley; For the warm potato salad with mustard vinaigrette; 1.1kg red new potatoes; 225g slab bacon, cut into lardons and cooked until golden brown and crisp, 2 tbsp drippings reserved; 2 tbsp Dijon mustard; 1 tsp honey; 2 cloves chopped garlic; 60 80ml olive oil; 2 tbsp roughly chopped basil leaves; 2 tbsp roughly chopped flat-leaf parsley; 2 tbsp coarse salt; 1 tbsp coarsely ground black pepper; 1 tbsp finely chopped fresh thyme leaves; Rapeseed oil; 4 boneless sirloin (340g) removed from the refrigerator 20 minutes before grilling; 340g blue cheese (recommended: Cabrales), room temperature; 2 to 3 tbsp double cream; Handful parsley sprigs

foodnetwork.co.uk

This mouth-watering recipe is ready in just 1 hour and 35 minutes and the ingredients detailed below can serve up to 4 people.

View full recipe on foodnetwork.co.uk

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at foodnetwork.co.uk.

Share this recipe:

Cooking tools:

Ingredients

2 tbsp bacon drippings
3 onions, peeled, halved, sliced 1/2-cm thick
2 cloves garlic, finely chopped
1 jalapeno chile, finely diced
125ml red wine
60ml red wine vinegar
2 tbsp creme de cassis
2 tbsp grenadine
Honey, to taste
Salt
freshly ground black pepper
10g chopped fresh flat-leaf parsley
For the warm potato salad with mustard vinaigrette
1.1kg red new potatoes
225g slab bacon, cut into lardons and cooked until golden brown and crisp, 2 tbsp drippings reserved
2 tbsp Dijon mustard
1 tsp honey
2 cloves chopped garlic
60 80ml olive oil
2 tbsp roughly chopped basil leaves
2 tbsp roughly chopped flat-leaf parsley
2 tbsp coarse salt
1 tbsp coarsely ground black pepper
1 tbsp finely chopped fresh thyme leaves
Rapeseed oil
4 boneless sirloin (340g) removed from the refrigerator 20 minutes before grilling
340g blue cheese (recommended: Cabrales), room temperature
2 to 3 tbsp double cream
Handful parsley sprigs