Kitchen Play with Canadian Beef

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 🙂

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.

75 thoughts on “Kitchen Play with Canadian Beef”

  1. 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!


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  3. 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.

  4. This looks so delish! I can’t wait to try this!! Thanks for taking part in the all Canadian Kitchen Play challenge!

  5. Looks delicious and gorgeous (as always). I love the local support too. Always enjoy the writing and eye candy photos on your blog!

  6. 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!

  7. What a perfect looking bite! I can see why you were asked to create something! Well done! (not the beef of course!) 😉

  8. 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!

  9. 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!

  10. I’m all about the mini bites. I would love to eat those up – they look so yummy goooood.
    Congrats on top 9!

  11. 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!

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