Horseradish Crusted Steak with Pale Ale Demi-Glace and Potato Crab Rissole

Meat:

1 (3-pound) whole beef strip loin, trimmed of fat and trimmings reserved

Salt

1/4 cup prepared horseradish

2 tablespoons freshly ground black pepper

Demi-glace:

1 teaspoon grapeseed oil

Fat and trimmings from the beef

2 large cloves garlic, lightly crushed with the side of a knife blade and minced

1 large red onion, diced

12 ounces dry hopped pale ale

2 teaspoons beef base stirred into 2 cups water

1 tablespoon tomato paste

2 tablespoons butter, cubed

Vegetable medley:

4 large carrots, peeled and cut julienne and blanched for 2 minutes in salted water

1 pound haricots verts, trimmed

2 teaspoons grapeseed oil

2 shallots, thinly sliced

1 large yellow bell pepper, stem and seeds removed and cut julienne

1 large green bell pepper, stem and seeds removed and cut julienne

Salt and freshly ground black pepper

Rissole:

3 large potatoes, peeled and cut into 1-inch chunks

2 tablespoons grapeseed oil (as needed to saute the onion and rissole cakes, respectively)

1 medium white onion, diced small

Salt and freshly ground black pepper

3 scallions, white and tender green parts only, sliced on the diagonal into 1/4-inch thick slices

1/2 pound cooked backfin or lump crabmeat (avoid canned)

Tempura onion rings:

1 to 2 cups canola oil, as needed, for frying the onion rings

3/4 cup all-purpose flour

3 tablespoons cornstarch

2 1/4 teaspoons baking powder

Pinch salt

3/4 cup dry hopped pale ale

1 large white onion, sliced into 1/2-inch slices