There’s nothing better than dry aged beef. I was fortunate enough to film the Chef’s Roll 365 Dry Aged Beef Project, where we aged and tested drya aged beef at 30, 60, 90, 180 and 365 days. Aged properly at 60 days, the beef gets a slightly nutty and concentrated beef flavor that is absolutely perfect on it’s own, so chef Mikel Anthony kept it simple with the accoutrements. He paired this 60 day dry aged steak with carrot and radish top chimichurri, carrot puree, pickled radish, brulee pearl onion.
Carrot and Radish Top ChimiChurri
INGREDIENTS
Carrot tops 1/2 c
Radish tops 1/2 c
Garlic clove 2
Oil enough to coat or blend
Vinegar 1 tbsp approx.
METHOD
Chop or blend the ingredients together. Season with salt and pepper
Carrot Puree
INGREDIENTS
Shallot 1
Garlic clove 3-4
Carrot 2-3 sliced into rounds
Chicken stock enough to blend
Cream 1/2-1 cup approx.
METHOD
Saute carrot, garlic, and shallot for 2-3 minutes and add in a little chicken stock to slightly cover and the cream. Cooked down until carrots are tender and liquid is almost completely au sec. Blend and add more stock until desired consistency.
