Steak Frites with Garlic Mayonnaise

Cooking a steak and making fries from scratch can seem intimidating, but it’s not so bad! You can use frozen fries if you’re short on time. Serve the Steak Frites with Ed Edmundo Malbec or Innis and Gunn the Original Beer.
Ingredients Instructions

Ingredients

Serves 2
2 cloves garlic, divided
¼ cup (60 ml) mayonnaise
salt and freshly ground pepper, to taste
1 medium Russet potato, peeled
6 to 9 oz (170 to 250 g) striploin steak, room temperature
extra-virgin olive oil, for frying
1 tbsp (15 ml) butter
2 sprigs fresh thyme

Instructions

  1. To make garlic mayonnaise, mince ½ clove garlic and place in a small bowl. Mix with mayonnaise and season with salt and pepper. Set aside.
  2. Cut potato into ½-in (1.25 cm) thick fries and rinse until water runs clear. Set aside in a bowl of water until ready to cook.
  3. Add fries to a medium pot of salted cold water and bring to a boil over high heat. Turn heat down to low and simmer fries for 5 to 8 minutes, until tender and cooked through. With a slotted spoon, carefully remove fries from water and place in a single layer on a dry tea towel. Let cool to room temperature, 5 to 10 minutes. Transfer to refrigerator and chill while you cook steak.
  4. Season steak with salt and pepper. Crush remaining 1½ cloves garlic and set aside.
  5. Heat a cast iron pan or other heavy-bottomed frying pan over medium-high heat. Add 1 tbsp (15 ml) olive oil. Add steak and cook for 5 minutes, then flip and cook for another 5 minutes. Turn heat to low and add butter, garlic and thyme. Baste steaks with butter for another 1 to 2 minutes per side, until desired doneness—125 F (52 C) for rare, 130 F (54 C) for medium-rare and 135 F (57 C) for medium. Place steak on a plate and let rest while you finish fries.
  6. Line a baking sheet with paper towel. Pour 2-in (5 cm) olive oil in a medium heavy-bottomed pot. Heat over medium-high heat to 400 F (200 C). Add fries in a single layer and fry for 4 to 6 minutes, until light golden brown. Remove from oil and set on lined baking sheet. Repeat with remaining fries.
  7. Slice steak and serve with fries and garlic mayonnaise.
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Drink Pairings

Antipasti Wreath

Embrace the joy of holiday entertaining with a stunning antipasti wreath that’s as much a feast for the eyes as it is for the palate. Make the recipe your own by swapping out an ingredient or two for your favourite pickled or marinated vegetables, cured meats, or cheeses. Pair this dish with Montepulciano d'Abruzzo Madia Torre Zambra or Chianti Classico Riserva Gabbiano.
Ingredients Instructions

Ingredients

Serves 10 - 12
6 tbsp (90 ml) extra-virgin olive oil
3 tbsp (45 ml) Angelo Provincia di Pavia Pinot Grigio
3 tbsp (45 ml) fresh lemon juice
1½ tsp (7.5 ml) clover honey
1½ tsp (7.5 ml) dried oregano
½ tsp (2.5 ml) dried thyme
1 pinch red pepper chili flakes (optional)
1 clove garlic, minced
1 tsp (5 ml) Dijon mustard
¼ tsp (1 ml) fine sea salt
freshly ground black pepper, to taste
6 oz (170 g) salami, thinly sliced
2 cups (500 ml) cherry tomatoes
1 × 14 oz (398 g) can artichoke hearts in water, drained and quartered
7 oz (200 g) mini bocconcini
1 × 16 oz (450 g) jar sweet cherry peppers, drained and halved
jarred pepperoncini, drained, to taste
1 cup (250 ml) olives of your choice
20 leaves fresh basil
5 sprigs fresh rosemary

Instructions

  1. Start by making dressing. In a medium bowl, whisk olive oil, wine, lemon juice, honey, oregano, thyme, chili flakes (if desired), garlic, Dijon, salt and pepper until thoroughly combined. Set aside.
  2. When ready to assemble wreath, place salami, cherry tomatoes, artichokes, bocconcini, cherry peppers, pepperoncini, olives and basil into their own separate bowls on a clean work surface. Working with 4-in (10 cm) wooden skewers and mixing and matching ingredients, thread 3 to 5 ingredients onto each skewer. Continue until ingredients are all used up.
  3. Arrange skewers on a platter in a wreath shape, layering them on top of each other 2 to 3 times. Tuck rosemary sprigs randomly into different spots in wreath. Lightly drizzle wreath with dressing. Serve with additional dressing alongside, allowing diners to season skewers as they please.
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Drink Pairings

Tourtière Meatballs with Cranberry Chili Sauce

These meatballs are a delightful twist on the traditional French Canadian meat pie. Combining ground beef and pork with spices like cloves, allspice and cinnamon and pairing the result with a sweet-spicy fruit sauce will be sure to please. Be sure to enjoy this appetizer with Tantalus Pinot Noir, Bartier Bros Rose or Hoyne Brewing Pilsner.
Ingredients Instructions

Ingredients

Serves about 24 meatballs
1 lb (450 g) lean ground beef
½ lb (225 g) ground pork
¾ cup (180 ml) instant potato flakes
2 tsp (10 ml) rubbed dried sage
2 tsp (10 ml) onion powder
1½ tsp (7.5 ml) salt
1 tsp (5 ml) dry mustard
1 tsp (5 ml) fresh thyme leaves
¼ tsp (1 ml) ground cinnamon
¼ tsp (1 ml) ground white pepper
⅛ tsp (a pinch) ground cloves
⅛ tsp (a pinch) ground allspice
⅛ tsp (a pinch) celery seeds
1 egg
1 tbsp (15 ml) canola oil, plus more as needed
3 (10½-in/26.5 cm) sheets frozen puff pastry, thawed in refrigerator
Cranberry Chili Sauce, make ahead, recipe follows
CRANBERRY CHILI SAUCE
1 tbsp (15 ml) canola oil
2 shallots, cut into ¼-in (0.6 cm) dice
1 to 2 Thai (bird’s eye) chilies, finely minced
1 small stalk celery, cut into ¼-in (0.6 cm) dice
½-in (1.25 cm) piece fresh ginger, finely minced
1 apple, cut into ¼-in (0.6 cm) dice
1 cup (250 ml) ketchup
3 tbsp (45 ml) apple cider vinegar
1 × 12 oz (348 ml) can whole berry cranberry sauce
2 tbsp (30 ml) maple syrup
1½ tbsp (22.5 ml) pickling spice, tied in a sachet

Instructions

  1. Preheat oven to 375 F (190 C).
  2. In a medium mixing bowl, combine beef, pork, potato flakes, herbs, spices and egg and mix very well. Using a 1 oz (30 ml) scoop, portion meatballs and roll between palms to shape into smooth balls. Alternatively, divide mixture by hand into 24 even-sized meatballs.
  3. In a large skillet over medium-high heat, warm canola oil. Working in batches, brown meatballs until a bit of crust forms; they don’t need to be cooked yet, just nicely browned.
  4. Remove puff pastry sheets from refrigerator and cut each into 9 squares, for a total of 27 squares. Depending on size of meatballs, there may be a few leftover pastry squares.
  5. Lightly grease a couple of 3-in (7.5 cm) muffin tins. You’ll need 24 cups. Lay pastry squares into cups and gently press into bottoms and along sides. Lightly dock pastry with a fork and transfer to oven to bake for 10 minutes. Remove from oven, cool slightly and press down bases to flatten.
  6. Spoon 1 tsp (5 ml) Cranberry Chili Sauce into centre of each pastry cup, followed by a meatball. Transfer to oven and bake for 15 minutes, ensuring meatballs reach 165 F (74 C) when checked with a meat thermometer.
  7. Let cool for 5 minutes, then serve with remaining Cranberry-Chili Sauce on side.
  8. CRANBERRY CHILI SAUCE | Makes about 3 cups (750 ml)
  9. In a small saucepan over medium heat, warm canola oil. Add shallots, chilies, celery and ginger and sauté until celery is slightly softened, about 2 minutes.
  10. Add diced apples, ketchup, apple cider vinegar, cranberry sauce, maple syrup and sachet of pickling spice. Reduce heat to medium-low and simmer, stirring often, until apples have softened but still have a bit of texture and shape and mixture has thickened, about 45 minutes. Can be stored in an airtight container in refrigerator for up to 1 month. Great on a burger, baked on a meatloaf or served alongside a turkey dinner.
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Drink Pairings

Guinness & Oyster Sauce Pot Roast

Comforting Sunday roast with an unexpected savoury twist. Rich and malty Guinness mingles with luxurious oyster sauce and exotic spices. This is like a warm hug from a faraway friend. This dish is best enjoyed with a glass of Tom Gore Cabernet Sauvignon or Guinness Draught.
Ingredients Instructions

Ingredients

Serves 4 to 6 
2 tbsp (30 ml) vegetable oil, divided
3 lbs (1.4 kg) beef chuck or bottom blade roast
2 large carrots, cut into 1½-in (4 cm) pieces
2 stalks celery, cut into 1½-in (4 cm) pieces
1 yellow onion, diced small
5 cloves garlic, minced
1 cup (250 ml) fresh shiitake mushrooms, stems removed
1-in (2.5 cm) knob fresh ginger, sliced ⅛-in (0.3 cm) thick
1 × 440 ml can Guinness Draught
2 cups (500 ml) low-sodium beef stock
⅔ cup (160 ml) oyster sauce
2 tbsp (30 ml) dark soy sauce
4 whole cloves
3 dried bay leaves
2 whole star anise
1 stick cinnamon
½ tsp (2.5 ml) black peppercorns
1 lb (450 g) Yukon Gold nugget potatoes
3 tbsp (45 ml) cornstarch
chopped green onions, for garnish
chili-garlic oil, to serve

Instructions

  1. In a large skillet over medium-high heat, warm 1 tbsp (15 ml) vegetable oil. Add beef and brown on all sides. Transfer to a slow cooker along with carrots and celery.
  2. To same skillet over medium-high heat, add remaining 1 tbsp (15 ml) vegetable oil and sauté onions, garlic, mushrooms and ginger until softened and fragrant, 3 to 4 minutes. Pour in Guinness, scraping up any brown bits stuck to bottom of pan, then transfer to slow cooker along with beef stock, oyster sauce and dark soy sauce.
  3. With a small piece of cheesecloth, prepare a sachet of cloves, bay leaves, star anise, cinnamon stick and black peppercorns. Tie tightly with butcher’s twine and add to slow cooker.
  4. Set slow cooker to low and cook for 6 hours. Add potatoes and adjust slow cooker temperature to high. Cook until beef is fork-tender and potatoes are soft, another 2 to 3 hours. Can also be cooked in 300 F (150 C) oven, covered, for 3½ to 4 hours, with potatoes added after first 2 hours.
  5. Transfer beef, carrots, potatoes and mushrooms to a serving dish.
  6. Strain cooking liquid into a medium saucepan and bring to a simmer. Make a slurry by mixing cornstarch with just enough water to make a thin paste, then whisk this into simmering broth. Pour thickened gravy over roast or serve on side.
  7. Serve garnished with lots of chopped green onions and chili-garlic oil on side.
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Drink Pairings

Grilled Beef with Silk Road Steak Spice

Montreal steakhouse meets the Silk Road in this classic steak spice, peppered with notes of smoky pine, sweet florals, and complex aromatics. Not just for steak, this versatile spice rub works on just about anything fit for the grill. Pair with Frind Big Red or Luis Segundo Las Acequias Malbec wine for a great addition to your summer grilling.
Ingredients Instructions

Ingredients

Serves 4
1 tbsp (15 ml) black peppercorns
2 tsp (10 ml) coriander seeds
2 tsp (10 ml) fennel seeds
1 tsp (5 ml) Szechuan peppercorns
3 tbsp (45 ml) lapsang souchong tea
1 tbsp (15 ml) pink peppercorns
2 tsp (10 ml) dehydrated onion flakes
1 tsp (5 ml) dehydrated garlic flakes
1 tbsp (15 ml) coarse salt
½ tsp (2.5 ml) ground cinnamon
⅛ tsp (a pinch) ground cloves
4 × 8 oz (225 g) grilling steaks (such as tri-tip, sirloin or rib-eye)

Instructions

  1. In a dry pan or wok over medium-low heat, toast black peppercorns, coriander seeds, fennel seeds and Szechuan peppercorns until fragrant, 3 to 5 minutes.
  2. With a mortar and pestle or spice grinder, combine toasted spices with lapsang souchong and grind until coarse. Add pink peppercorns, onion flakes and garlic flakes and crush lightly. You want to be able to still recognize bits of individual spices. Lastly, mix in coarse salt, cinnamon and cloves and let sit for at least 24 hours.
  3. Rub steaks generously on all sides with steak spice. Place seasoned steaks on a rack to allow to come to room temperature, 30 to 45 minutes. Any unused steak spice can be stored in an airtight container at room temperature indefinitely.
  4. Preheat barbecue grill to medium-high.
  5. Grill steaks for 3 minutes per side, then continue to flip once every minute until desired doneness. For medium-rare, pull steaks at 125 F (52 C) when tested with a thermometer at thickest point. Allow to rest, loosely covered, for 5 minutes before serving.
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Drink Pairings

Mezcal-Marinated Carne Asada served with Tomatillo Salsa

A carne asada makes the perfect centrepiece to a Cinco de Mayo celebration. Mezcal adds a smoky, earthy flavour to the meat that is perfectly complemented by the creamy tomatillo salsa. Feel free to adjust the salsa to the level of spice you enjoy. Most of a hot pepper’s heat is found in the seeds and inner white pith. Removing these will result in a milder, but still flavourful, salsa. To complement the carne asada, serve with warm tortillas, crema, pickled red onion, crumbled cotija and limes. Try pairing this recipe with Dos Equis Xx Especial Lager or Pacifico Clara Cerveza.
Ingredients Instructions

Ingredients

Serves 6
¾ cup (180 ml) mezcal
½ cup (125 ml) fresh orange juice
¼ cup (60 ml) fresh lime juice
¼ cup + 1 tbsp (75 ml) grapeseed oil, divided, plus more for greasing grills
4 large cloves garlic, finely chopped
2 tbsp (30 ml) kosher salt, plus more as needed
1 tsp (5 ml) freshly ground black pepper
1 tbsp (15 ml) apple cider vinegar
2 tsp (10 ml) Worcestershire sauce
1 tsp (5 ml) smoked paprika
½ tsp (2.5 ml) ground cumin
16 green onions, divided
1 small white onion, thinly sliced
2 serrano peppers, stemmed and halved lengthwise
1 cup (250 ml) chopped fresh cilantro
1 flank steak, flap steak or skirt steak (about 2 lbs/900 g)
Tomatillo Salsa, make ahead, recipe follows
Tomatillo Salsa:
grapeseed oil, for greasing grills
8 oz (225 g) tomatillos (about 5 medium-sized), husks removed and rinsed under cold water
2 green onions, trimmed
1 serrano pepper
1 clove garlic
½ tsp (2.5 ml) kosher salt, plus more for seasoning
1 cup (250 ml) loosely packed fresh cilantro leaves and tender stems
1 tbsp (15 ml) fresh lime juice
2 avocados, peeled, pitted and roughly chopped

Instructions

  1. In a large bowl, whisk mezcal, orange juice, lime juice, ¼ cup (60 ml) oil, garlic, salt, black pepper, vinegar, Worcestershire sauce, paprika and cumin until well combined. Set aside.
  2. Trim 4 green onions and cut in half lengthwise. Using palm of your hand, lightly smash green onion halves against a flat work surface until a little moisture is released.
  3. In a large glass or non-reactive baking pan that just fits steak, add smashed green onions, white onions, halved serrano peppers, cilantro, steak and mezcal mixture. Massage steak into marinade, flipping once or twice. Cover baking pan with plastic wrap and chill for at least 2 hours and up to 12 hours. For most flavourful results, flip steak once or twice while marinating.
  4. Remove steak from marinade and pat dry with paper towel. Discard marinade. Place steak on a rack set over a rimmed baking sheet. Let stand at room temperature for 30 minutes.
  5. Meanwhile, preheat grill or a grill pan over very high heat. Lightly oil grates or pan.
  6. Place steak on grill or pan. Grill, uncovered, until lightly charred in spots and a thermometer inserted in thickest portion of steak registers 125 F (52 C) for medium-rare, 3 to 5 minutes per side, or grill to desired doneness. Transfer steak to a cutting board and let rest for 10 minutes.
  7. Meanwhile, trim remaining 12 green onions. In a medium bowl, toss these onions with remaining 1 tbsp (15 ml) oil and a good pinch of salt. Place green onions on grill or grill pan and cook, uncovered and turning occasionally, until softened and lightly charred, 4 to 6 minutes. Transfer grilled green onions to a plate.
  8. To serve, slice steak against grain and place on a large platter. Serve with grilled green onions and Tomatillo Salsa.
  9. Tomatillo Salsa:
  10. Preheat grill or a grill pan over high heat. Grease grills.
  11. Place tomatillos, green onions and serrano pepper on oiled grates. Grill, uncovered and turning occasionally, until evenly charred, 8 to 10 minutes for tomatillos, 6 to 8 minutes for green onions and 3 to 4 minutes for serrano pepper. Transfer to a plate and set aside to cool at room temperature for 10 minutes.
  12. In bowl of a food processor fitted with steel blade attachment, combine tomatillos, green onions, serrano pepper, garlic, salt, cilantro and lime juice. Pulse until a smooth paste forms, about 25 pulses, scraping down sides of bowl as needed. Add avocados and pulse until mostly smooth, about 10 pulses. Season with salt to taste, and serve. Salsa can be made up to 3 hours in advance and refrigerated in an airtight container. Pressing a piece of plastic wrap directly on surface of salsa helps to prevent it from oxidizing.
  13. Makes about 1¼ cups (310 ml)
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Drink Pairings

Roasted Baron O’Beef served with Port Wine Shallot Sauce

A feast for the eyes and for the palate, a Roasted Baron O’beef that is sure to delight a crowd. This trusted recipe represents comfort, tradition, and celebration, while the Port Wine Shallot Sauce adds a touch of luxe you and your guests deserve this holiday season! Try pairing this recipe with Black Hills Bona Fide 2021 or Barolo Fontanafredda.
Ingredients Instructions

Ingredients

Serves 6-8
3 tbsp (45 ml) grainy Dijon mustard
1 tbsp (15 ml) salt, plus more to season sauce to taste
1 tbsp (15 ml) freshly ground black pepper, plus more to season sauce to taste
½ tbsp (7.5 ml) smoked paprika
2 tbsp (30 ml) olive oil, divided
5 lbs (2.3 kg) beef top round or sirloin, room temperature
1 large onion, cut into quarters
2 medium carrots, cut into about 2-in (5 cm) chunks
3 stalks celery, cut into about 2-in (5 cm) pieces
3 cloves garlic, smashed
1 bay leaf
1 cup + 3 tbsp (295 ml) water, divided
5 sprigs fresh thyme
2 cups (500 ml) beef stock
3 tbsp (45 ml) butter
¼ cup (60 ml) chopped shallots
2 cups (500 ml) ruby port wine
2 tbsp (30 ml) cornstarch
chopped fresh parsley, for garnish

Instructions

  1. Prepare marinade in small bowl by mixing mustard, salt, black pepper, paprika and 1 tbsp (15 ml) olive oil. Rub remaining 1 tbsp (15 ml) olive oil over surface of beef. Rub marinade over surface of beef. Cover with plastic wrap and marinate in refrigerator overnight or at least 2 hours. Bring to room temperature before roasting.
  2. Preheat oven to 400 F (200 C) and adjust oven rack to centre position.
  3. Scatter onions, carrots, celery, garlic and bay leaf evenly in a roasting pan. Pour 1 cup (250 ml) water over vegetables. Place marinated beef, fat-side up, on top of vegetables and roast for 20 minutes. Reduce oven to 325 F (160 C) and roast until an instant-read thermometer registers 125 F (52 C) for rare (about 1 hour more) or 145 F (63 C) for medium (about 1 hour 20 minutes to 1 hour 30 minutes more).
  4. Transfer roast to a large platter and loosely cover with foil. Allow to rest for 15 to 20 minutes.
  5. Meanwhile, to make sauce, add thyme and beef stock to vegetables in roaster and bring to a low boil over medium heat for about 5 minutes. Using a strainer, carefully drain stock into a heatproof bowl. Discard vegetables.
  6. In a medium saucepan, melt butter over medium heat. Add shallots and cook for about 1 minute. Add port, increase heat to high and continue cooking for another 2 to 3 minutes, until liquid reduces slightly. Add strained stock and cook for another 5 minutes on medium heat.
  7. In a small bowl, make a slurry with cornstarch and remaining 3 tbsp (45 ml) water. Slowly add to port sauce and stir until it thickens. Season with salt and pepper and remove from heat. Transfer to gravy boat.
  8. Carve beef as desired and place on serving platter. Garnish with chopped parsley and serve alongside port sauce.
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Drink Pairings

Baked Spaghetti & Meatballs

Who doesn’t love spaghetti and meatballs? Make it so much more irresistible by smothering it with cheese and baking it. We’ve included the most delicious and simple sauce and baking the meatballs instead of frying cuts down on time and mess. Try pairing this recipe with Puglia Primitivo Luccarelli or Chianti Classico Ricasoli Brolio 2018
Ingredients Instructions

Ingredients

Serves 4-6
2 × 23 oz (660 ml) jars strained tomatoes
¼ cup (60 ml) butter
1 medium yellow onion, halved
4 tsp (20 ml) salt, divided
freshly ground black pepper, to taste
1½ lbs (680 g) ground beef
1 cup (250 ml) bread crumbs
½ cup (125 ml) grated Parmesan, plus more to serve
1 egg
1 tsp (5 ml) garlic powder
3 cloves garlic, grated
3 tbsp (45 ml) chopped fresh parsley, plus more for garnish
1 lb (450 g) spaghetti
12 oz (340 g) mozzarella, grated, divided
1 handful fresh basil leaves, for garnish

Instructions

  1. Preheat oven to 375 F (190 C).
  2. In a large saucepan over medium-high heat, bring strained tomatoes, butter, onions, 2 tsp (10 ml) salt and a pinch of pepper to a boil. Turn heat to low, cover and simmer for 30 minutes.
  3. In a large mixing bowl, combine remaining 2 tsp (10 ml) salt, ground beef, bread crumbs, Parmesan, egg, garlic powder, garlic and parsley. Mix well. If desired, cook a small amount of meatball mixture in a frying pan to taste seasoning, adjust if necessary.
  4. Using a medium-sized spoon, scoop and roll meat mixture into about 3 tbsp (45 ml) sized balls (makes about 25 meatballs). Place them on a parchment-lined baking sheet.
  5. Bake meatballs for 10 to 15 minutes, until lightly browned. Transfer them to tomato sauce and simmer for another 10 to 15 minutes, or until cooked all the way through and no longer pink inside.
  6. While meatballs are cooking, cook spaghetti according to package directions.
  7. Toss spaghetti with three-quarters of sauce (no meatballs) and half of the mozzarella. Place in a 10-in (25 cm) cast iron skillet or baking dish. Top with remaining sauce, all meatballs and remaining mozzarella.  
  8. Bake for 15 to 20 minutes, or until cheese is melted and golden. Garnish with chopped parsley and basil.
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Drink Pairings

Beef Tenderloin with Mushroom Sauce

You can’t get anymore classic than this dish. A perfectly roasted tenderloin with creamy mushrooms flavoured with grainy mustard, sherry, and thyme. Seasoning the roast overnight will let the salt penetrate as well as help to dry out the meat, ensuring you get a nicely flavoured crust. Serve at home for a classic dinner with family or friends.
Ingredients Instructions

Ingredients

Serves 4
1 × 2 lbs (900 g) centre cut beef tenderloin roast, trimmed and tied
2 tbsp (30 ml) kosher salt
2 tsp (10 ml) coarsely ground black pepper
2 tsp (10 ml) extra-virgin olive oil
¼ cup (60 ml) butter, divided
2 cloves garlic, crushed
3 sprigs thyme, plus more for garnish
2 cups (500 ml) button mushrooms, halved
2 shallots, finely chopped
3 tbsp (45 ml) sherry
1 tsp (5 ml) red wine vinegar
2 tbsp (30 ml) grainy mustard
1 bay leaf
1 cup (250 ml) whipping cream
fresh flat-leaf parsley leaves, for garnish

Instructions

  1. Dry tenderloin well with paper towel. Season with 2 tbsp (30 ml) salt and 2 tsp (10 ml) pepper. Let sit in refrigerator uncovered overnight.
  2. When ready to cook, remove from refrigerator and let sit at room temperature for 1 hour.
  3. Preheat oven to 300 F (150 C). Roast tenderloin on a wire rack for 45 minutes to 1 hour, or until meat reaches 120 F (49 C) in the centre. Remove from oven.
  4. Heat a large frying pan over high heat. Add olive oil, 2 tbsp (30 ml) butter, garlic and thyme. Quickly sear tenderloin on all sides, basting with melted butter as it is cooking, until all sides have browned, 5 to 8 minutes. Remove from pan to rest and turn heat to medium.
  5. Add remaining 2 tbsp (30 ml) butter and mushrooms. Sauté for 4 to 5 minutes. Add shallots and cook another 5 minutes.
  6. Deglaze with sherry and red wine vinegar. Add mustard, bay leaf and cream and simmer for 5 minutes, or until cream reaches a sauce-like consistency. Remove thyme stems and bay leaf.
  7. Remove twine from roast and cut into 4 to 6 slices. Pour mushroom sauce on a platter and lay beef on top. Garnish with parsley and thyme leaves.
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Drink Pairings

Beer & Chili Cheese Dip

Game day is a great occasion to enjoy some delicious beer and cheese dip! Here’s a simple recipe to help you make a tasty beer and cheese dip for your festivities as the games kick off.
Ingredients Instructions

Ingredients

Serves 5 to 8
1 tbsp (15 ml) vegetable or grapeseed oil
1 lb (450 g) ground beef
1 tbsp (15 ml) taco seasoning, or to taste
2 tbsp (30 ml) butter
2 tbsp (30 ml) all-purpose flour
1 cup (250 ml) milk, plus more if needed
1 cup (250 ml) lager beer
2 cups (500 ml) shredded cheddar
2 green onions, sliced
¼ cup (60 ml) chopped cilantro leaves
½ jalapeño, sliced
1 bag tortilla chips, to serve

Instructions

  1. In a large skillet on medium-high heat, heat oil. Add ground beef and gently break apart using a wooden spoon to create mince. Cook for 5 to 7 minutes and add taco seasoning. Set aside to cool.
  2. In a 9-in (23 cm) cast iron skillet, melt butter. Add flour and whisk to form a roux. Add milk and beer and cook a few minutes until thick. Add cheddar and whisk to combine. If mixture is too thick, add a small amount of milk to thin.
  3. Serve dip warm topped with ground beef mixture. Garnish with green onions, cilantro and jalapeño, and serve with tortilla chips.
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Drink Pairings

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