By Mike Edgar
Grilled beef tenderloin with carrot puree, drunken onions, mushroom reduction, rosemary and peppercorn butter. Skip the overpriced, overcrowded restaurant scene and create your own five-star steak dinner at home! You can thank us later.
Ask your butcher for six, 6-oz tenderloin steaks. Season with salt and pepper, Grill to your desired doneness.
10 large orange carrots, chopped
2 tbsp. honey
2 tbsp. butter
½ cup 35% cream
1 tsp. salt
1 tsp. pepper
1. In a 350-degree Fahrenheit oven, roast the carrots with the honey and butter until tender.
2. Place in a blender with cream, salt, pepper. Puree until smooth.
3 cups beef broth
1 cup red wine
1 tbsp. whole peppercorns
½ bulb of fresh fennel
1 tbsp. salt
2 cups dried porcini mushroom
2 tbsp. tomato paste
1. Bring all ingredients to a boil in a sauce pot, reduce heat to a simmer for 20 minutes.
2. Strain the liquid into a second sauce pot and reduce that until it reaches a syrup consistency.
Pearl onions (four per person, peeled)
½ cup port wine
1. In a 400-degree oven, roast the onions in the port until the port coats the onions like a syrup. Check every 10 minutes until this happens.
1 lb. butter, softened
1 tbsp. pink peppercorns
1 tsp. talt
2 tbsp. chopped fresh rosemary
Zest of 1 lemon
125 grams blue cheese
½ clove fresh garlic
1. Mix all ingredients in a food processor until all are evenly mixed into the butter.
2. Place on top of the finished steak and watch it melt.
A PERFECT PAIRING
After a day working horses in the cold, an Alberta beef dinner dish paired with a 2015 Salentein Reserve Malbec from Salentein Wines in Mendoza, Argentina is a welcome luxury to finish off the evening. In 2016 Jane Staples of Certified Sommelier rated this wine as 91/100 with the following review:
“Yummy blueberry aromas, followed by Damson plums, ripe blueberry, mocha and vanilla on a very flavourful palate. Satiny and sensuous in the mouth, with a lingering spicy finish.”
ABOUT THE CHEF:
Mike Edgar graduated from the Southern Alberta Institute of Technology in the Culinary Arts. He stayed in Calgary, AB working at some of the city’s top restaurants. In 2007, he opened his own restaurant in Calgary’s east end. After eight years of being a chef there, Edgar decided to take a step back and left the industry to spend more time with his son. His son has now expressed an interest in learning his father’s skills and in horses simultaneously.