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Recipes :: Main Dishes :: Diva's Beef Taster Plate
Diva's Beef Taster Plate
Seared Bison Tenderloin & Braised Beef Short Rib Globe
Porcini Mushroom Panise, Baby Vegetables
Golden Chanterelle Mushrooms, Sherry Jus
—Courtesy Diva at the Met Restaurant, Vancouver
Serves 4 people.
Ingredients:
- 4 x 6 oz Bison Tenderloin Medallions
(or Grass fed Organic BC Beef Tenderloin) - Seasoning to Taste
- 2 x 2 inch thick Beef Short rib
- 1 carrot, 1 onion, 1 rib celery, 1 leek
- 1 cup white wine
- 2 pints chicken stock
- 1 cup veal stock
- Herbs & Garlic
- Seasoning
- 1 egg, flour & panko bread crumbs
- 1 tsp Shallots
- 1 cup Chicken stock
- 1 cup Milk
- 1/2 cup Porcini mushrooms
- 1 cup chic pea flour
- Assorted Glorious Garnish baby vegetables
- butter & seasoning
- 1 cup Golden chanterelles
- 1 diced shallot
- 1 cup sherry
- 1 cup veal demi glace (reduced braising liquid from short rib)
- thyme
- seasoning
Method:
Marinate Bison Tenderloin with garlic, rosemary & thyme, set aside.
Sear beef short ribs until well browned, remove and place into small braising vessel. Add diced vegetables and brown,
add herbs, deglaze with wine, reduce au sec, add chicken & veal stock, seasoning.
Cover and braise for 2-3 hours @ 350 degrees until falling off bone and tender.
Remove from braising liquid, shred and form into round spheres, wrap tightly in cling film and chill until firm, place
into flour, then egg wash & bread with panko crumbs, reserve in cooler.
Sauté diced shallots and porcini mushrooms until tender, add chicken stock and milk, bring to a simmer, whisking add chic pea flour, stir for two to three minutes to ensure no lumps, pour onto a baking sheet lined with parchment paper & cool.
Cut porcini panise 1 by 1 inch dice, and fry until golden.
Fry breaded short rib globe in oil over med heat until golden and finish in oven for 3-5 min.
Blanch vegetables and reserve until ready,
Sear bison tenderloin, and finish in 350 degree oven approx 4 minutes
Sauté chanterelle mushrooms with diced shallot & thyme, deglaze with sherry, add veal demi and reduce to
desired consistency!
Bon Appetit
Dino Renaerts – chefdino@telus.net
Executive Chef / Sommelier
Diva @ the Met