A Recipe for Roasted Manhattan New York Striploin with Pommes Aligot, Braised Cavolo Nero Kale, Spice Roasted Beetroot, and Creamy Blue Cheese Sauce

This luxurious meal for two features a roasted Manhattan New York Striploin using Aberdeen Angus beef, paired with rich and cheesy pommes aligot, braised Lacinato kale, spice roasted beetroot, and a creamy blue cheese sauce. I saw this recipe combination many years ago at the Stephanie Inn in Cannon Beach which is one of our favourite haunts in the US. With careful preparation and attention to detail, this dish will provide a restaurant-quality dining experience at home. The preparation and cooking times are designed to allow you to synchronize all components of the dish perfectly.

Preparation and Cooking Times

• Prep time: 40 minutes
• Cooking time: 1 hour 20 minutes
• Total time: 2 hours

Ingredients

Roasted Manhattan New York Striploin

• 2 Manhattan New York striploin steaks (Aberdeen Angus beef, about 8 oz each)
• 1 tbsp olive oil
• Salt and freshly ground black pepper
• 2 sprigs fresh thyme
• 2 cloves garlic, smashed
• 1 tbsp unsalted butter

Pommes Aligot

• 1 lb Yukon Gold potatoes, peeled and cubed
• 2 cloves garlic, peeled
• 1/2 cup heavy cream
• 1/4 cup unsalted butter
• 1/2 cup grated Gruyère cheese
• 1/2 cup grated mozzarella cheese
• Salt and freshly ground black pepper

Braised Cavolo Nero (Lacinato) Kale

• 1 bunch Cavolo Nero kale, stems removed and leaves chopped. Other types of kale can be used of course.
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup chicken or vegetable broth
• Salt and freshly ground black pepper

Spice Roasted Beetroot

• 2 medium beetroots, peeled and cut into wedges
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp ground cinnamon
• Salt and freshly ground black pepper

Creamy Blue Cheese Sauce

• 1/2 cup heavy cream
• 1/4 cup crumbled blue cheese
• Salt and freshly ground black pepper

Instructions

1. Prepare the Ingredients

• Start by peeling and cubing the potatoes, peeling and cutting the beetroots, chopping the kale, and preparing the garlic and onion.

2. Preheat the Oven

• Preheat your oven to 400°F (200°C).

3. Spice Roasted Beetroot

1. Season the Beetroots: In a mixing bowl, toss the beetroot wedges with olive oil, ground cumin, ground coriander, ground cinnamon, salt, and pepper.
2. Roast: Spread the seasoned beetroot on a baking sheet in a single layer and roast for 40-45 minutes, or until tender and caramelized, turning once halfway through.

4. Pommes Aligot

1. Cook the Potatoes: Place the cubed potatoes and garlic cloves in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes.
2. Prepare the Aligot: Drain the potatoes and garlic, then return them to the pot. Mash them until smooth.
3. Incorporate Dairy: Add the heavy cream and butter to the mashed potatoes. Stir over low heat until combined and smooth.
4. Add Cheese: Gradually add the grated Gruyère and mozzarella cheeses, stirring constantly until the mixture is smooth and elastic. Season with salt and pepper to taste. Keep warm.

5. Braised Cavolo Nero Kale

1. Sauté Aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add Garlic and Kale: Add the minced garlic and cook for another minute. Add the chopped kale and toss to coat with the oil and aromatics.
3. Braise: Pour in the broth, cover, and reduce the heat to low. Simmer for 15-20 minutes, until the kale is tender. Season with salt and pepper to taste. Keep warm.

6. Roasted Manhattan New York Striploin

1. Season the Steaks: Pat the steaks dry with paper towels and season generously with salt and pepper.
2. Sear the Steaks: Heat the olive oil in a large ovenproof skillet over medium-high heat. When the oil is hot, add the steaks and sear for 2-3 minutes on each side until a golden-brown crust forms.
3. Roast: Add the thyme sprigs, smashed garlic, and butter to the skillet. Transfer the skillet to the preheated oven and roast for 5-7 minutes, or until the steaks reach your desired level of doneness (135°F for medium-rare).
4. Rest: Remove the skillet from the oven and transfer the steaks to a cutting board. Let them rest for at least 5 minutes before slicing.

7. Creamy Blue Cheese Sauce

1. Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
2. Add the Cheese: Reduce the heat to low and stir in the crumbled blue cheese. Cook, stirring frequently, until the cheese is melted and the sauce is smooth.
3. Season: Season with salt and pepper to taste. Keep warm.

8. Assemble the Dish

• Plate the Components: On each plate, serve a portion of pommes aligot, a serving of braised kale, and several wedges of spice roasted beetroot.
• Slice the Steak: Slice the rested striploin steaks and arrange them on the plates.
• Sauce the Steak: Drizzle the creamy blue cheese sauce over the sliced steak.

This detailed recipe guides you through creating a sophisticated meal for two featuring Aberdeen Angus beef striploin, cheesy pommes aligot, tender braised kale, spice roasted beetroot, and a decadent blue cheese sauce. With synchronized preparation and cooking times, you’ll be able to present this elegant dish perfectly, impressing your dining companion with both flavor and presentation. Enjoy the rich textures and flavors of this gourmet meal in the comfort of your own home!