*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Cervena and Marinade:
    2                    Cervena striploins (5-6
                         -ounces per person)
    2                    Cloves minced garlic
    2       md           Shallots, peeled and sliced
    1       tb           Fresh thyme, leaves only
      1/4   c            Olive oil
    1       t            Freshly ground black pepper
                         Root Vegetables:
    6       md           Red bliss potatoes, boiled,
                         -peeled and dic
    3       md           Red beets, boiled, peeled
                         -and diced
    2       md           Celery roots, diced and
    2       md           Parsnips, diced and boiled
    2       md           Carrots, diced and boiled
                         Salad Dressing and Garnish:
    4       md           Red onions, peeled and
                         -sliced julienne
      3/4   c            Virgin olive oil
      1/2   c            Red wine vinegar
    2       ts           Dijon mustard
      2/3   c            Chicken stock
    6                    Scallions, sliced thin
    4       tb           Cilantro, chopped
                         Salt and pepper to taste
      2/3   c            Chopped arugula
                         Lime juice
    1                    Granny Smith apple
                         -(optional), cut into th
    2                    Tortillas (optional) sliced
                         -into thin stri
   METHOD Combine all marinade ingredients in a bowl. Rub
   mixture all over striploins, wrap in plastic wrap, and
   refrigerate overnight. Cook all of the root vegetables
   individually in salted water until tender but not
   soft. Test by tasting. Drain the water and cool off on
   a sheet pan. Prepare the dressing for the root
   vegetables in a medium skillet. Saute the onions in
   the olive oil over medium heat for one minute,
   stirring with a wooden spoon. Stir in the Dijon
   mustard, red wine vinegar, then add the chicken stock.
   Bring to a boil, then season with salt and fresh
   pepper. Toss the root vegetables and the warm dressing
   in a stainless bowl (leave out the beets for later).
   Cover the salad and let stand at room temperature
   until needed. Unwrap the striploin, season with salt
   and grill over medium heat until medium rare, 3-4
   minutes on each side, and let rest. Toss the cilantro,
   scallions, and beets into the salad, adjust salt and
   pepper if necessary. Spoon salad on plate. Slice meat
   over salad. Garnish with arugula, apples and
   tortillas, if desired. Yield: 8 servings Posted to
   MC-Recipe Digest V1 #1
   From: “Ed Bauman” <BIRCHCREEK@msn.com>
   Date: Thu, 5 Dec 96 19:56:03 UT
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