Ultimate Merlot Cut with Candy Striped Beets and Maple Sweet Potatoes
Yield: Makes 24 servings
Combine marinade ingredients in large non-reactive container. Reserve 1-1/3 cups for beets; cover and refrigerate until ready to use. Add beef steaks to remaining marinade; turn to coat. Cover and refrigerate 6 hours or as long as overnight, turning occasionally.
|Merlot or other dry red wine||3 cups|
|Olive oil||2 cups|
|Chopped fresh chives||1/2 cup|
|Large garlic cloves, minced||12 each|
|Cracked black pepper||1 Tbsp|
|Beef Round Merlot Cuts, cut into 6 to 8-oz portions*||24 each|
|Roasted Vegetables:|| |
Trim greens from beets leaving about 1 inch of stem intact and reserving 1-1/2 qts (8 oz) greens for sauce. Toss beets with reserved 1-1/3 cups marinade. Place in shallow roasting pan; cover with aluminum foil. Prick sweet potatoes with fork; place on parchment-lined sheet pan. Roast beets and sweet potatoes in 450°F oven 40 to 55 minutes or until tender; cool slightly.
When vegetables are cool enough to handle, peel beets and cut in half if large. Season with salt and pepper; keep warm. Cut sweet potatoes lengthwise in half. Scoop out flesh; discard skins. Mash potatoes until smooth; stir in butter and maple syrup. Season with salt and pepper; keep warm.
|Baby Chioggia (candy cane) beets with greens attached*||48 to 72 each|
|Reserved marinade||1-1/3 cups|
|Sweet potatoes||- -|
|Unsalted butter, cut into pieces||1/2 cup|
|Pure maple syrup||1/4 cup|
Remove 1 beef cut from marinade; brown on both sides in heated skillet. Remove from skillet to small sheet pan. Cook in 350°F oven to medium rare to medium doneness.
Meanwhile, saute 1 clove garlic (1 tsp) and 1/4 cup reserved beet greens in 1 tsp butter in same skillet, stirring until garlic is fragrant and greens are wilted. Add 1/2 cup wine; reduce liquid to 3 Tbsp. Strain liquid, reserving greens, if desired. Return liquid to skillet; whisk in 1 Tbsp butter and 1 tsp maple syrup. Season with salt and pepper.
Carve beef across the grain into thin slices; arrange on plate with sauce, 1/2 cup sweet potatoes, 2 to 3 baby beets and a few reserved beet greens, if desired. Garnish with chives, if desired.
|Grlic cloves, very thinly sliced ||24 each|
|Reserved baby beet greens||1-1/2 qts|
|Unsalted butter, cut into pieces, divided||2 cups|
|Merlot or other dry red wine||3 qts|
|Pure maple syrup||1/2 cup|
|Chopped fresh chives||As needed|
* Beef Round Merlot Cuts are cut from the Beef Round, Bottom Round, Heel (NAMP 171F). This cut is also known as the Gastrocnemius. Whole Merlot Cuts weigh approximately 1-1/4 to 1-3/4 lbs each.
* Any color or variety of baby beets with greens attached may be substituted for Chioggia beets.
Nutrition information per serving: 894 calories; 38 g fat(17 g saturated fat; 16 g monounsaturated fat); 149 mg cholesterol; 305 mg sodium; 73 g carbohydrate; 12.2 g fiber; 43 g protein; 19.9 mg niacin; 1.7 mg vitamin B6; 5.2 mg vitamin B12; 7.6 mg iron; 58.3 mg selenium; 8.2 mg zinc; 162.9 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.