Paniolo-Crusted Roasted Strip Loin With Port Wine Demi Glace

• Paniolo Crust
• 1/2 cup orange juice concentrate
• Zest of 1/2 orange, finely chopped
• 2 cups hoi sin sauce
• 3 tablespoons dau see
• (Chinese salted black soybeans),
• finely chopped
• 1/4 cup honey
• 2 tablespoons brown sugar
• 1 tablespoon curry powder
• 3 tablespoons finely chopped
• Chinese parsley
• 1 tablespoon soy sauce
• Combine all ingredients; refrigerate overnight.
• Port Wine Demi Glace
• 3 cups port wine
• 1/2 cup balsamic vinegar
• 3 tablespoons chopped shallots
• 1 tablespoon chopped garlic
• 1 tablespoon salad oil
• 1 cup demi glace or brown sauce.
• Roasted Strip Loin
• 2 1/2 lb beef strip loin
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh herbs for garnish

1. Port Wine Demi Glace
2. In a saucepan, combine wine and vinegar. Stirring frequently, simmer until reduced to half the volume. Saute shallots and garlic in oil until translucent. Add reduced wine mix-ture and demi glace; bring to a boil. Season with salt and pepper; strain.
3. Roasted Strip Loin
4. Preheat electric oven to 350u0b0F. Season beef with salt and pepper. In a large saute pan, heat oil and sear beef on all sides. Place in a roasting pan and generously brush Paniolo Crust over the top of beef. Roast to desired doneness; let beef rest for at least 10 minutes before slicing. Put Port Wine Demi Glace the center of serving platter; top with slices of beef and surround with vegetables. Garnish with fresh herbs. Makes 6 servings.
5. Dinner
6. Other

crust, orange juice concentrate, orange, sin sauce, dau see, black soybeans, honey, brown sugar, curry powder, chinese parsley, soy sauce, combine, glace, port wine, balsamic vinegar, shallots, garlic, salad oil, demi glace, beef strip loin, salt, olive oil, fresh herbs

Taken from www.epicurious.com/recipes/member/views/paniolo-crusted-roasted-strip-loin-with-port-wine-demi-glace-50038447 (may not work)