When Casey contacted me late last year about developing a recipe using Canadian Beef for Kitchen Play, I didn’t hesitate to say yes. I am so happy to be showcasing a local product but even more happy that it’s an ingredient you can buy all over the world so the recipe won’t be country-specific. When I was assigned the Amuse Bouche course, I was quite excited. I love small bites of a lot of dishes and, given the choice, I would choose many different “amuses” or appetisers over one large dish.
The inspiration for this dish comes from my time living in Paris. As a poor student, then teacher, I didn’t eat out all that often but when I did, I made sure to order beef. Living on my own in a tiny apartment with no proper kitchen, it was not something I cooked for myself so I treated myself in restaurants every now and then. My favourite dish of all time – and one I will still order whenever I see it on the menu – is Bavette à l’échalote – a flank steak served with a shallot/ red wine sauce which I always order with frites and a side order of haricots verts. Had I been given the main course for Kitchen Play, I would have made exactly that but the “amuse” allowed me to showcase this fabulous dish too – in one bite. I did not use flank steak for this recipe; I used a grilling medallion since it cuts cleaner for a more precise presentation.
It’s a simple enough dish in its original form with three main ingredients…
In this amuse bouche form, it’s a little more prep but all the steps are simple – no fancy techniques or equipment required 🙂
One bite steak with a frite and shallot jam (makes about 16 amuse bouche)
For the steak:
2 grilling medallions (around 100g each), cut in halves to make 4 rounds about 1/2 inch thick
Cut each round into quarters. Trim to the shape you like (I made squares but you can leave them as quarters if you like). Be sure to cut your beef so it *is* a bite. Grill (on a BBQ or in stove top grill pan) until cooked according to your preference. The beauty of this dish is that you can have some more well-done and others more rare – you can please every palate!
Shallot jam adapted from Food and Wine
Ingredients (makes about 1/2 cup)
1 tablespoon unsalted butter
1 tablespoon olive oil
8 shallots, finely sliced
1 teaspoon fresh thyme
1/3 cup white sugar
1/4 cup dry red wine
1/4 cup red wine vinegar
Directions
Melt the butter and oil in a small saucepan. Add shallots and thyme and cook over medium heat until soft and translucent, around 5 minutes. Add sugar, wine and vinegar and cook over low heat, stirring occasionally until the mix thickens enough to coat the back of a spoon (20-30 minutes). Transfer the jam to a bowl and allow to cool.
* The jam can be refrigerated for up to 5 days. Bring to room temperature before serving.
For the frites:
Ingredients
3 medium sized potatoes, washed and cut into rounds – about 1/4 inch thick
oil for frying
Directions
Parboil the potato rounds. Place them in a bowl of very cold (ice) water and leave for 30 minutes. Drain well and place on paper towels, making sure to dry both sides. Heat about 2-3 inches of oil in a frypan or a saucepan until just smoking. Fry two rounds at a time to not crowd the pan. Remove when light golden brown and drain on paper towels. If you like your frites very crispy, you can fry them a second time. I found this helpful to make them a little sturdier so they could hold the topping.
To assemble:
Take one round of “frite” and smear a little of the shallot jam on. Place the cooked beef on top and sprinkle with a few fresh thyme leaves.
This is a flavourful little bite that showcases the rich flavours of the dish from which it is inspired perfectly. The best part of this? It’s tiny so you have room for more! Bon appétit!
Want to try this or other Canadian Beef recipes out for yourself? Canadian Beef is sponsoring a wonderful giveaway at Kitchen Play. Simply recreate any one recipe from this month’s Progressive Party, post about the experience on your blog and provide a link to your post on Kitchen Play to enter. All qualifying bloggers in each course will be entered to win $100 (6 prizes total). This contest is open through February 28, 2011. Please review the complete contest rules before entering. Good luck!
If you are a blogger and are interested in participating in the Progressive Party series, visit Kitchen Play today.
This looks so wonderful and tasty!
Thank you!
One bite of magic! There is a great French Canadian steak & frites restaurant on Peel St in Montreal. My wife’s uncle is a priest living in the city and he often asks ig we can go there for dinner when we visit. Can’t beat a good thing!
Jason
It’s totally the best combination!
Gorgeous dish – start with the right ingredients and you’re off to the right direction.
Yes I am a firm believer in high quality ingredients.
Perfect first dish for the first All-Canadian event! I am so adding this to my list of things to try!
Thanks – I felt the pressure being the “first dish”!
What a great idea! It is certainly a refreshing change from the usual amuse bouche. Actually, I too like to order a lot of starters rather than one big heavy dish. This would be perfect, flavorful, and yet not too filling.
Yes, it’s just enough of a taste to “amuse” your “bouche”!
This looks great – definitely going on my ‘must try’ list!
I’m glad we got the chance to share space on Kitchen Play’s All-Canadian menu with you. What a great experience!
Yes it was fun to share the table!
What a great twist on a classic, Mardi! Bavette a l’echalote is one of my favourites too.. it’s like steak frites, but only better. (Unfortunately, I’ve never been lucky enough to eat it in Paris… but hopefully someday).
I’ll have remember these next time I’m planning a fancy little cocktail party. They look fabulous.
Oh I would eat bavette à léchalote every night if I could!
Yum! Looks delicious. I love the jam idea.
Yes it was a result of trying to come up with something that would not drip as you held it. Sautéed shallots would have done that.
This looks so delish! I can’t wait to try this!! Thanks for taking part in the all Canadian Kitchen Play challenge!
Thanks so much for the opportunity!
These look great, Mardi! Although I must admit, the “bite” idea would be lost on me since I’m sure I could eat about ten of these 🙂
Well if you were at a party it would allow you to taste a bunch of different things which is what I love about apps!
Mardi- these look delicious! Can I come over for dinner ? AK
Anytime – and they are gluten free 🙂
Looks delicious and gorgeous (as always). I love the local support too. Always enjoy the writing and eye candy photos on your blog!
I knew I would see you in the “menu”! Gorgeous, gorgeous dish, Mardi. I can almost taste it with the shallot jam wedged between the bite size beef and frite. I can’t wait to try it!
Lovely dish! The frite and small bit of steak together turns a classic main of baked potato/fries and steak into a bite sized version, and the addition of the shallot jam? Mmmm, I can almost taste it 😀
Yes, the shallot jam was a revelation!
The shallot jam looks great and as Mr. Neil attests to, it was wonderful. I’d likely eat all 16!
Thankfully I did not make 16… 😉
Sigh. I need something like 20 of these. Right now. I just got done with lunch, and I’d happily devour these.
Right well they are only little…. 😉
This shallot jam sounds delicious! I think I will have to try it soon. =)
It’s surprisingly tasty and I imagine, very versatile.
No, I could not eat just one. Great job (and great product to work with!)
Yes I was very happy to work with Canadian Beef.
What a perfect looking bite! I can see why you were asked to create something! Well done! (not the beef of course!) 😉
Thanks – the great thing about this dish is that you can cook the little pieces to different degrees of “doneness” to please everyone!
It really is about the right ingredients to bring about such a fabulous presentation like this, beautiful.
Yes good quality beef really makes this dish!
What a fabulous idea for an amuse bouche! I love when entrees are presented in bite-sized format, and this looks divine.
Yes, that way you can eat more, right?
Great dish! That jam sounds like just the right amount of sweet and sour.
Yes it’s a good combination of sweet and tart…
I must congratulate you for your wonderful website and recipes. They are a big inspiration for a amateur cook like me and an oasis in colorless or sadder days. If someday you find the time and mood, I invite you to discover portuguese cuisine!
Thanks so much for stopping by – I hope you will come and visit soon!
Oh, boy, what an amazing appetizer!!!
I think I’d like to eat that shallot jam on a spoon. Looks amazing. I’m making these for sure.
Well, yes, there was some shallot jam on a spoon being consumed 😉
great looking dish. i wonder how canadian beef stacks up against aussie beef 😉
Well you’ll get to try it yourself soon!
I totally agree with you – I would much rather have a bunch of yummy appys than a big main course. This looks beautiful – I have been wanting to check out the Kitchen Play thing, it looks fun!
Yes I would be happy to eat only apps actually!
Looks wonderful! I love little amuse bouches…the perfect bite!
I love every element of this dish, Mardi. I even felt moved to SU and bookmark! Gorgeous!
Renée thanks so much!
Meat and potatoes at their very best! Thanks for sharing this fabulous idea.
Meat and potatoes – elevated!
What a fun dish! Darron would love it, since he is a meat and potatoes fan. 🙂
Well it would also work for those not so big on meat – it’s just a little bitty bite, after all!
like
always looking for new canape ideas so sick of my go to standards
Such a beautiful mouthful! Congrats on top 9!
These might be one bite…but I fail to see how anyone could stop at one!
Well yes, that’s the problem!
I’m all about the mini bites. I would love to eat those up – they look so yummy goooood.
Congrats on top 9!
This can amuse my bouche anytime! What a beautful dish!
Thank you so much!
Mardi
I’d be interested in Mr Neil’s assessment of this dish in terms of an accompanying wine. Does the shallot jam alter the equation much?
Good question, Geoff. And good thinking.
Yes, the shallot jam does alter the equation – it’s got a sweet note that leads me away from a traditional Bordeaux, which would be my first (classic) pick.
So I’d head to the New World. A nice Argentinian malbec (though challenging to find – most of the stuff being peddled these days are one-dimensional fruit bombs) is the first thing that comes to mind. I’d also be intrigued with a South African Syrah, which can have a touch of earthiness but also strong fruit. Napa Valley would work well here, as would an Aussie Shiraz. Lastly, if you’re keen on Old World I’d return to France for a Beaujolais Village. (Or Crozes-Hermitage, if you’re adding some pepper seasoning – as I am wont to do.)
Hope that helps!
Looks like the perfect pairing! I can just imagine our house guests drooling over this dish! Thanks for sharing!
Thanks to Neil for the wine suggestions.
He’s always happy to oblige when it comes to wine!
mmm, these look like the perfect bite!