Tomorrow I will be presenting the following dishes for New Year's Eve treats, on CBC's Weekend Morning Show, with guest host, Laurie Hoogstraten. I'll be on at 8:20AM as there will be a year end quiz after the 8:30 news.
This gorgeous beef tenderloin is available on Saturday morning at St. Norbert's Farmer's Market from 10-1PM at the Eagle's Club. One can use tenderloin, rib eye or strip loin for this dish from beef, bison, elk or veal. Everything is locally produced from sustainable farms. The micro greens are from Fresh Forage Farms where they grow amazing greens year round.
Beef Tenderloin Carpaccio (Beef from Manitoba Beef by Jim Lintott, available at St. Norbert's Farmer's Market)
Recipe By: Karen
Serving Size: 10
Preparation Time: 0:20
8 ozs tenderloin frozen (or rib eye)
2 cloves garlic minced
1/4 c preserves (I use Mostarda, fig jam, or raspberry)
1/3 c vinegar (shallot, raspberry, etc)
2/3 c extra virgin olive oil
1/4 tsp truffle oil optional
1/4 tsp truffle salt optional
Mix last 7 ingredients together and set aside. Thinly slice semi-frozen meat.
You can use bison, elk or beef tenderloin. Arrange slices on a platter and
drizzle vinaigrette over meat. Garnish with fresh berries or green onions.
I used Fresh Forage Mustard Micro greens and Parmesan Reggiano curls.
Serve with baguette slices or water crackers.
Seared Foie Gras with fig or pear compote
The Foie Gras comes from Brome Lake, Quebec. It is a free range duck. They are not penned and walk around freely. They come to be fed. The whole duck is used in different products. They provide an excellent foie gras and is available at DeLuca's on Portage Ave.
Prepare crostini or toasts and top with warm compote as recipe follows;
1/2 - 1 whole sliced pear or 2-3 sliced fresh figs Or Mostarda with figs
1/2 tsp butter
ground hazelnuts (optional)
deglaze with Frangelico or Disorrono
Cook pear or figs in pan and cook down with liquor.
Prepare foie gras slices by slightly seasoning with sea salt. In a hot pan, sear foie gras on both sides until brown and deglaze with liquor. Place on prepared toasts, top with a few grains of Fleur d’sel or good sea salt and serve immediately.