Striploin
Reindeer striploin with cranberry balsamic reduction
Striploin seared in cast iron and finished in the oven, with roasted carrots and parsnips and a sharp cranberry balsamic sauce.
Instructions
Heat the oven to 200°C (392°F) and toss the carrots and parsnips with 2 tablespoons of olive oil, salt and pepper.
Spread them on a large baking sheet in a single layer and roast 25–30 minutes, until tender and lightly caramelised. Set them aside.
Take the striploin out of the fridge at least two hours before you cook it.
Pat it dry and season it generously all over. Get a large oven-safe skillet hot over medium-high heat with a splash of olive oil and sear the meat on every side until deeply crusted, 2–3 minutes a side, then move the skillet into the oven.
Make the reduction while the meat roasts.
Soften the shallot, garlic, thyme and rosemary in a little olive oil in a small saucepan for about 3 minutes, then pour in the red wine and scrape the pan. Reduce it by half, add the stock, both vinegars, the cranberry jam and the Dijon, and simmer gently until the sauce coats the back of a spoon. Taste, season and keep it warm.
Roast the striploin 15–20 minutes, to 55–60°C (130–140°F) for medium-rare.
Cover it loosely with foil and let it rest 10 minutes before slicing it into thick portions. Plate the slices with the roasted roots around them and spoon the cranberry balsamic reduction over everything.
Tips
- Cast iron holds heat better than anything else in the cupboard, which is exactly what a good sear needs.
- A bay leaf steeped in the sauce, then fished out before serving, adds another quiet layer.
- Don't skip the rest. Ten minutes under foil is what keeps the striploin juicy when you cut it.
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