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Sauteed Strip Loin with Roasted Red Pepper Coulis


CIA Culinary Boot Camp

Sauteed Strip Loin with Roasted Red Pepper Coulis

6 beef strip loins, 7 ounces each

salt (to season)

ground black pepper (to season)

vegetable oil (as needed)

2 fluid ounces dry white wine

1 recipe Roasted Red Pepper Coulis (recipe follows)

 

Prepare Roasted Red Pepper Coulis.  Set Aside. Season beef with salt and pepper. Sauté in hot oil until desired degree of doneness (see Note). Remove beef and keep warm.

Deglaze pan with white wine.  Add coulis and reheat. To serve, place beef on plate with coulis.

Note:
Medium rare = 130°F
Medium = 140°F
Medium well = 145°F
Well done = 150°F


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