Beef with Whisky Mushroom Cream Sauce
Ingredients
Serves 4
2 lb (1 kg) beef tenderloin, cut into four 8 oz (250 g) steaks
½ cup (125 ml) quick-cooking steel-cut oats
2 tbsp (30 ml) grapeseed oil, divided
¼ tsp (1 ml) dried thyme
1 pinch each garlic powder, onion powder and paprika
salt and pepper, to taste
3 tbsp (45 ml) unsalted butter, divided
8 oz (250 g) mixed mushrooms, chopped or sliced into bite-sized pieces
1 sprig fresh thyme
3 tbsp (45 ml) whisky
¼ cup (60 ml) beef stock
3 tbsp (45 ml) whipping cream
8 cups (2 L) roughly chopped mixed cooked greens, such as spinach, kale and Swiss chard mashed potatoes, for serving
Instructions
- Preheat oven to 350 F (180 C). Remove beef tenderloins from refrigerator and let sit at room temperature for 30 minutes while preparing oat topping.
- On a baking sheet, toss together oats, 1 tbsp (15 ml) oil, dried thyme, garlic powder, onion powder, paprika and a pinch of salt. Bake, mixing occasionally, until oats are toasted and mixture is fragrant, about 8 to 10 minutes. Set aside to cool. Increase oven temperature to 400 F (200 C).
- Heat remaining 1 tbsp (15 ml) oil in a large ovenproof skillet or frying pan over medium-high heat. Generously season beef tenderloins with salt and pepper. When oil is shimmering, add steaks and sear on each side, about 2 minutes per side. Transfer skillet to oven and roast until meat registers 120 F to 125 F (49 C to 52 C) on a meat thermometer, about 8 to 12 minutes. Remove from oven, transfer to a cutting board and let rest for 10 minutes.
- To make Whisky Mushroom Cream Sauce, place skillet back over medium-high heat and add 2 tbsp (30 ml) butter. Once butter stops foaming, add mushrooms, thyme and a pinch of salt, and sauté until mushrooms start to brown, about 5 minutes. Deglaze pan with whisky and reduce to 1 tbsp (15 ml). Stir in stock and cream and simmer until sauce has thickened slightly, about 4 minutes. Remove skillet from heat and season sauce with salt to taste. Discard thyme sprig.
- Melt remaining 1 tbsp (15 ml) butter in a frying pan over medium-high heat. Add mixed greens, water and a pinch of salt. Sauté until wilted and liquid has evaporated, about 4 minutes. Remove from heat and season with salt and pepper to taste.
- To serve, arrange a dollop of mashed potatoes and mixed greens on each serving plate. Top with tenderloin and sprinkle some oat topping over steak. Drizzle Whisky Mushroom Cream Sauce around plate and serve.
Drink Pairings
Beef Empanadas
Ingredients
Serves 4 to 10
1 tbsp (15 ml) vegetable oil
½ yellow onion
1 lb (500 g) ground beef
1 package taco seasoning
2 tbsp (30 ml) all-purpose flour
2 x 9-in (23 cm) frozen pie shells
egg wash (1 egg yolk mixed with 1 tbsp (15 ml) milk)
salsa and sour cream, to serve (optional)
Instructions
- In a medium-sized skillet over medium heat, heat oil. Sauté onion until translucent. Add beef and taco seasoning. Cook meat thoroughly. Set aside to cool completely.
- Heat oven to 375 F (190 C).
- Dust a flat surface with flour. Place pie shells on surface. Using a 4-in (10 cm) round cookie cutter, cut 10 rounds. Roll out each round once or twice until dough is ⅛-in (0.25 cm) thick.
- Place some cooled beef mixture in centre of each round. Using a pastry brush, brush half of each round with egg wash. Fold round in half over filling to form a crescent. Take one corner of empanada and pinch hard until it forms an overlap. Fold overlap over remaining dough to form pleats until you have reached the end. Using a pastry brush, brush outside with egg wash.
- Bake on baking sheet for 15 to 20 minutes or until golden brown.
- Serve with salsa and sour cream.
Drink Pairings
Beer and Onion Soup
Ingredients
Serves 4
3 medium yellow onions
2 large Vidalia onions
2 tbsp (30 ml) unsalted butter
2 tsp (10 ml) grapeseed oil
1 cup (250 ml) Guinness beer
½ tsp (2.5 ml) dried thyme
1 tsp (5 ml) light brown sugar
½ tsp (2.5 ml) Worcestershire sauce
4 cups (1 L) no-salt-added beef broth
salt and pepper, to taste
8 slices wholegrain baguette
1½ cups (375 ml) grated old cheddar cheese
⅓ cup (75 ml) grated Parmesan
⅓ cup (75 ml) sour cream
fresh thyme leaves, for garnish (optional)
Instructions
- Preheat oven to 400 F (200 C).
- Slice all onions into about ¼-in (0.5 cm) thick rings. In a large, wide saucepan, melt butter and oil over medium heat. Cook onions, separating rings and stirring frequently, until they start to turn golden, about 10 minutes. Add beer, thyme, sugar and Worcestershire sauce; increase heat to medium-high and bring to boil, uncovered and stirring often until liquid is reduced by half, about 5 minutes. Stir in beef broth. Bring to a boil before reducing heat to a simmer. Cover and simmer for 5 to 10 minutes to develop flavours. Season to taste with salt and pepper.
- Place bread in a single layer on a baking sheet and toast lightly. Remove and increase oven temperature to 450 F (230 C).
- Meanwhile, in a small bowl, stir together cheddar, Parmesan and sour cream.
- Ladle soup into 6 heatproof soup bowls or individual casserole dishes, leaving about ½-in (1.25 cm) space from top of dish. Place soups on a baking tray.
- Spread cheese mixture over toasts and float 2 pieces on each bowl of soup. Bake until cheese is golden and soup bubbles, about 10 minutes. Garnish with a sprinkle of fresh thyme leaves and serve immediately.
Drink Pairings
BEEF BRACIOLE WITH TOMATO SAUCE
Ingredients
Serves 8
4 tbsp (60 ml) sunflower oil, divided
2 small yellow onions, diced, divided
4 garlic cloves, minced, divided
6 pancetta slices, diced
4 cups (1 L) chopped spinach
1姨� cups (375 ml) bread crumbs
1 cup (250 ml) grated mozzarella
1 to 1姨� lbs (500 to 750 g) flank steak (ask butcher to butterfly)
salt and pepper, to taste
2 tbsp (30 ml) Dijon mustard
2 tbsp (30 ml) olive oil
1 x 19 oz (540 ml) can crushed tomatoes
1 cup (250 ml) chopped sun-dried tomatoes
5 sprigs thyme
Instructions
- To make filling, in a medium skillet over medium-high heat, heat 2 tbsp (30 ml) sunflower oil. Add 1 diced onion and 2 minced garlic cloves. Once onions are translucent, remove from skillet into a medium-sized bowl.
- In same skillet, cook pancetta until crispy. Add pancetta to bowl of onions and garlic then return skillet to stove to cook spinach. Once spinach has wilted, add to bowl and let cool completely. Once mixture has cooled, add bread crumbs and mozzarella.
- Preheat oven to 350 F (180 C).
- Lay flank steak on a cutting board covered with plastic wrap. Season with salt and pepper. Cover with a sheet of parchment paper. Using a meat mallet, pound steak until 姨�-in (1.25 cm) thick.
- Remove parchment and spread mustard evenly over steak, then sprinkle with bread crumb mixture. Starting from closest end to you, roll meat into a log. Tie Braciole with butcher占쎌뀼 twine so it holds together while cooking.
- In a Dutch oven over high heat, heat remaining sunflower oil. Sear all sides of Braciole then set aside.
- To make sauce, in same Dutch oven, heat olive oil over medium heat. Add remaining diced onions and garlic. Saut梨� for 5 minutes then add crushed tomatoes, sun-dried tomatoes and thyme. Season with salt and pepper, to taste.
- Return Braciole to Dutch oven, cover and place in oven for 45 minutes to 1 hour. Remove from oven and let rest for 10 minutes. Slice and plate with sauce, as desired.
Drink Pairings
COCOA-KISSED BISON TENDERLOIN SERVED WITH ORANGE-GLAZED CARROTS AND BRUSSELS SPROUTS
Ingredients
Serves 6
1 x 2 lb (1 kg) bison tenderloin, tied
2 tbsp (30 ml) cocoa powder
1 tsp (5 ml) finely ground coffee
1 tsp (5 ml) salt, plus extra
3 tbsp (45 ml) grapeseed oil, divided
For ORANGE-GLAZED CARROTS AND BRUSSELS SPROUTS:
1 cup (250 ml) water
2 tbsp (30 ml) unsalted butter
4 large multi-coloured carrots, peeled and cut into 1-in (2.5 cm) chunks
4 cups (1 L) Brussels sprouts, trimmed and halved, if large
¼ cup (60 ml) orange juice
1 tsp (5 ml) orange zest
3 tbsp (45 ml) red wine vinegar
2 tbsp (30 ml) honey
Instructions
- Preheat oven to 250 F (130 C). While oven preheats, let bison rest at room temperature for 30 minutes.
- In a small bowl, stir together cocoa powder, coffee and 1 tsp (5 ml) salt. Set aside.
- Pat bison dry with paper towels before rubbing lightly with 2 tsp (10 ml) oil and sprinkling all sides generously with salt. In a large frying pan over medium-high heat, heat remaining oil. Sear bison on all sides until nicely browned, about 6 minutes total.
- Transfer bison to a rack in a shallow roasting dish and coat with cocoa powder rub. Transfer to oven and roast until a meat thermometer inserted in centre reads 115 F (46 C), about 50 minutes. Turn oven off and return bison to oven to rest for 10 to 15 minutes more with door ajar. Final internal temperature of meat should read 125 F (52 C). Transfer bison to a carving board and let rest another 10 minutes. (This is a good time to make Carrot and Brussels Sprouts dish.)
- To serve, carve bison into slices and serve alongside Orange-Glazed Carrots and Brussels Sprouts.
- ORANGE-GLAZED CARROTS AND BRUSSELS SPROUTS:
- In a large frying pan over medium-high heat, bring water and butter to a boil. Add carrots, cover with lid and continue to cook until almost tender, about 4 to 6 minutes. Add Brussels sprouts and continue to cook for another 2 minutes. Transfer vegetables to a plate.
- To same pan, add orange juice, zest, vinegar and honey. Cook until reduced and syrupy, 2 to 5 minutes. Return vegetables to pan and toss in glaze. Remove from heat and keep warm until ready to serve.
Drink Pairings
CHOCOLATE AND ROSEMARY SHORT RIBS
Ingredients
Serves 6
6 lbs (3 kg) bone-in short ribs
salt and pepper, to taste
⅓ cup (75 ml) diced, thick-cut bacon
1½ cups (375 ml) finely chopped yellow onion
2 medium carrots, peeled and chopped
2 celery stalks, chopped
3 garlic cloves, minced
2 cups (500 ml) dry red wine
3 cups (750 ml) unsalted vegetable stock
1 x 28 oz (794 ml) can diced tomatoes
2 sprigs thyme
1 sprig rosemary
3 tbsp (45 ml) bittersweet chocolate
2 tbsp (30 ml) Dutch processed cocoa powder
1 tsp (5 ml) finely chopped rosemary leaves
HERBED ISRAELI COUSCOUS:
2 tbsp (30 ml) unsalted butter
2 cups (500 ml) Israeli couscous
4 cups (1 L) unsalted vegetable stock
1 tsp (5 ml) salt, plus extra, to taste
1 tbsp (15 ml) lemon juice
½ cup (125 ml) finely chopped, flat leaf parsley leaves
2 green onions, finely sliced
Instructions
- Season short ribs with salt and pepper. Set aside.
- Heat a large Dutch oven over medium heat. Add bacon and sauté until crisp. Using slotted spoon, transfer bacon to a paper towel-lined plate to drain.
- In same Dutch oven, over medium-high heat, working in batches, brown ribs in drippings until brown on all sides. Transfer to a plate.
- Add to same Dutch oven onions, carrots, celery and garlic. Cover, reduce heat to medium, and cook until vegetables are soft, stirring occasionally, about 10 minutes. Add wine, bring to a boil and let cook until liquid is reduced by half, about 5 minutes. Stir in stock, tomatoes, thyme, rosemary and reserved bacon. Return ribs to Dutch oven, cover partially with lid, and simmer on low for 1½ hours. Uncover and simmer until meat is tender, stirring occasionally, about 1½ hours longer.
- Transfer ribs to a plate and discard thyme and rosemary sprigs. Spoon fat from surface of sauce. Boil sauce until it begins to thicken, about 8 minutes. Reduce heat to medium. Add chocolate, cocoa powder and rosemary leaves, stirring until chocolate melts. Season to taste. Return ribs to Dutch oven, cover partially. Simmer to rewarm, about 5 minutes. Serve ribs with Herbed Israeli Couscous.
- HERBED ISRAELI COUSCOUS:
- In a medium saucepan over medium heat, warm butter until melted. Add couscous and stir to coat. Allow to cook, stirring constantly, until couscous starts to toast and is fragrant, about 2 to 3 minutes.
- Add stock and salt and bring to a boil. Reduce heat to medium-low and simmer couscous until tender, about 10 to 12 minutes. Drain if necessary. Stir in lemon juice, parsley and green onions. Season to taste.
Drink Pairings
BRAISED BEEF VOL-AU-VENT
Ingredients
Serves 6
1½ lb (750 g) puff pastry, thawed
1 egg
3 tbsp (45 ml) water
2 lbs (1 kg) chuck roast beef, cut into 1½-in (3.75 cm) cubes
1 tsp (5 ml) salt
1 tsp (5 ml) pepper
2 cups (500 ml) chopped bacon
6 tbsp (90 ml) oil, divided
1 cup (250 ml) chopped onions
4 garlic cloves, crushed
1 cup (250 ml) cubed carrots, approximately ¾ x ¾-in (2 x 2 cm)
1 cup (250 ml) chopped celery
1 bottle (750 ml) red wine, such as pinot noir, divided
1 bouquet garni (3 sprigs thyme, 3 sprigs parsley and 2 bay leaves tied together with kitchen string)
4 tbsp (60 ml) butter, divided
1½ cups (375 ml) pearl onions, peeled
2 cups (500 ml) button mushrooms
2 tbsp (30 ml) balsamic vinegar
thyme leaves, for garnish
Instructions
- Unroll puff pastry onto clean lightly-floured surface. Using a 3-in (8 cm) round cookie cutter, cut 12 discs and place on parchment-lined baking sheet. Using a 2-in (5 cm) round cookie cutter, cut into centre of 6 discs. In total you should have 6 x 3-in (8 cm) discs, 6 x 3-in (8 cm) rings and 6 x 2-in (5 cm) discs. Refrigerate for 30 minutes to chill.
- Preheat oven to 400 F (200 C) and adjust rack to centre position.
- Prepare egg wash by lightly whisking egg with water. Remove chilled pastry from refrigerator. Work quickly to make sure pastry is still cold and stiff while assembling. Lightly brush surface of 6 large 3-in (8 cm) discs with egg wash. Stack 6 rings over discs, do not press pastry together. Freeze pastry shells for about 15 minutes. Remove from freezer and lightly brush surface of smaller 2-in (5 cm) discs and pastry shells with egg wash. Bake for 20 minutes or until pastry shells have risen and are golden brown in colour. Turn off oven and leave door slightly and safely ajar to let pastry cool in oven for about 1 hour. Once completely cooled, you can store in airtight container for up to 1 day.
- Preheat oven to 325 F (170 C) and adjust rack to lower third position.
- Season beef with salt and pepper, set aside. In a large Dutch oven, fry bacon until edges start to brown. Using slotted spoon, remove fried bacon and set aside. In same Dutch oven over high heat, working in batches, sear sides of cubed beef, 1 minute on each side until evenly browned. Adjust heat as needed to ensure bottom of pan does not burn. Remove beef and set aside in a large bowl.
- Reduce heat to medium, add 2 tbsp (30 ml) oil, onions, garlic, carrots and celery and sauté for about 5 minutes. Cover with lid for first minute to help vegetables sweat. Then remove lid for remaining 4 minutes. If bottom of pan starts to burn, lower heat and continue sautéing until vegetables darken in colour and no liquid remains. Add ƒ cup (75 ml) wine to vegetables and scrape up any browned bits from bottom of pan. Add reserved beef to Dutch oven along with any accumulated juices, bacon, remaining wine and bouquet garni. Cover and transfer to preheated oven for 2 hours.
- In a large frying pan over medium-high heat, melt 2 tbsp (30 ml) butter with 2 tbsp (30 ml) oil. Sauté pearl onions until they begin to turn golden brown, set aside in a bowl. In same pan, add remaining 2 tbsp (30 ml) butter and 2 tbsp (30 ml) oil and sauté button mushrooms until tender. Remove and add to pearl onions.
- Remove beef from oven after 2 hours and add pearl onions and mushrooms. There should be very little braising liquid left, if not, cook uncovered over medium heat until most liquid is reduced to about 1 cup (250 ml). Season to taste. Add balsamic vinegar, stir and cover to let beef rest for at least 15 minutes.
- To serve, spoon braised beef into pastry shell and garnish with thyme leaves. Place 2-in (5 cm) baked pasty discs as a lid and serve.
Drink Pairings
THAI STEAK AND HERB SALAD
Ingredients
Serves 2
3 tbsp (45 ml) olive oil, divided
1 x 5 oz (140 g) sirloin steak
salt and pepper, to taste
2 cups (500 ml) mixed spring greens
1 carrot, shaved into ribbons
2 cups (500 ml) Napa cabbage, shredded
1 cup (250 ml) thinly sliced red bell pepper
¼ cup (60 ml) thinly sliced red onion
½ cup (125 ml) fresh cilantro leaves
½ cup (125 ml) fresh mint leaves
½ cup (125 ml) fresh basil leaves
1 garlic clove, minced
1 tsp (5 ml) finely grated ginger
2 tbsp (30 ml) rice vinegar
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) honey
2 tbsp (30 ml) sesame oil
1 tsp (5 ml) Sriracha chili sauce
¼ cup (60 ml) toasted peanuts, chopped, for garnish
Instructions
- In a cast iron skillet over high heat, heat 1 tbsp (15 ml) olive oil. Season steak with salt and pepper. Once skillet is hot, sear steak, one side at a time, about 4 to 5 minutes each for medium-rare. Sear longer if desired. Set aside for 10 minutes to rest while making salad.
- In a large mixing bowl, add mixed greens, carrots, cabbage, red pepper, red onion, cilantro, mint and basil. In a Mason jar, combine remaining 2 tbsp (30 ml) olive oil, garlic, ginger, rice vinegar, soy sauce, honey, sesame oil and Sriracha. Shake jar until combined. Once steak has rested, slice into thin strips. Dress salad and serve with steak slices and top with peanuts.
Drink Pairings
PORTERHOUSE STEAK WITH CREAMY MUSHROOM SAUCE
Ingredients
Serves 2
2 Porterhouse steaks (depending on size, 1 steak may be big enough for 2 servings) at room temperature
2 tbsp (30 ml) grapeseed oil, divided
1 tbsp (15 ml) salt
1 tsp (5 ml) pepper
Creamy Mushroom Sauce, to serve, recipe follows
CREAMY MUSHROOM SAUCE:
1 shallot, finely chopped
1 garlic clove, finely sliced
3 tbsp (45 ml) butter, chilled
1 cup (250 ml) cremini mushrooms, thickly sliced
1 tbsp (15 ml) salt
1 tsp (5 ml) pepper
3 tbsp (45 ml) white wine
½ cup (125 ml) whipping cream
1 sprig thyme
1 sprig rosemary
Instructions
- Preheat grill to high and rub with half the oil.
- Pat steaks dry then coat steaks with remaining oil and season with salt and pepper. Reduce grill heat to mediumhigh and grill steaks for 4 to 5 minutes per side for medium-rare doneness. Continue grilling to desired doneness. Let steaks rest for 5 minutes before serving with Creamy Mushroom Sauce and desired sides.
- To make CREAMY MUSHROOM SAUCE: In a small pan over medium heat, sweat shallot and garlic in butter. Add mushrooms and season with salt and pepper. Cook until mushrooms are cooked through and lightly browned. Add white wine and cook until liquid is almost gone. Add cream, thyme and rosemary, cook until cream has reduced by ¾ and has thickened to a sauce consistency. Remove thyme and rosemary, season to taste and serve warm.
Drink Pairings
FILET MIGNON WITH STILTON SAUCE
Ingredients
Serves 2
2 x 5 oz (140 g) filet mignon steaks, at room temperature
1 tbsp (15 ml) grapeseed oil, divided
1 tbsp (15 ml) salt
1 tsp (5 ml) pepper
2 tbsp (30 ml) butter
1 garlic clove, crushed
1 sprig thyme
Stilton Sauce, to serve, recipe follows
STILTON SAUCE:
½ shallot, finely chopped
1 sprig thyme
1 tbsp (15 ml), butter
2 tbsp (30 ml) whipping cream
4 oz (113 g) Stilton cheese, crumbled
Instructions
- Coat steaks in half of the oil and season with salt and pepper. In a cast iron frying pan on medium-high heat, sear steaks until browned on 1 side, about 3 minutes, flip and sear other side.
- Add butter, garlic and thyme to pan. Tilt pan away from you and continuously spoon melted butter over steaks until they reach desired doneness (about 3 minutes for medium-rare). Let steaks rest for 3 to 4 minutes before serving. Plate and serve with Stilton Sauce and desired sides.
- To make STILTON SAUCE: In frying pan over medium heat, sweat shallot and thyme in butter. Once shallots are soft add cream and reduce until thick. Remove thyme and add Stilton, mix just until combined. While sauce is still hot, serve over steaks. Makes about ¾ cup (175 ml)