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Butter-basted reindeer striploin with cranberry glaze
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Striploin

Butter-basted reindeer striploin with cranberry glaze

Striploin basted with rosemary butter, finished low in the oven, and served with a glaze simmered from red wine, cranberry and bacon.

Instructions

  1. Let the striploin come up to room temperature for at least an hour before you cook it.

  2. Pat the steaks dry with paper towels and season them generously all over with salt and pepper.

  3. Get a heavy cast iron skillet hot over medium-high heat and add the olive oil and butter.

  4. Once the butter foams, drop in the rosemary and smashed garlic, then lay the steaks in with space between them. Sear 3–4 minutes a side, spooning the foaming butter over them as they cook, and season again.

  5. Heat the oven to 125°C (250°F).

  6. Move the skillet or the steaks to a baking sheet, cover tightly with foil and bake 10–15 minutes, to 55–60°C (130–140°F) for medium-rare. Rest them 10 minutes before slicing.

  7. Make the glaze while they rest.

  8. Put the red wine, cranberry, balsamic vinegar, stock, bacon, onion, carrot and a sprig of rosemary in a medium saucepan and bring it to a simmer. Partly cover and let it reduce gently for 20–30 minutes, until it's halved and coats a spoon. Pull out the rosemary stems, lift out the bacon and keep it for the top, then taste and season.

Tips

  • Get the skillet properly hot, almost smoking, before the meat goes in. That's where the crust comes from.
  • For a thicker glaze, whisk in a tablespoon of cornstarch slaked in 2 tablespoons of cold water in the last five minutes.

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Butter-basted reindeer striploin with rosemary

Striploin

Butter-basted reindeer striploin with rosemary

A thick-cut Pokka reindeer striploin, seasoned simply and seared in butter and olive oil, then basted with rosemary in the last minute. Serve it pink, with a glass of something red.