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Winning Chef-inspired holiday appetizers

As promised in our November issue of Make it Beef, we have two more chef-inspired appetizer recipes for the holiday season:

Asian Accented Beef Tenderloin with Mushroom Barley and Sautéed Mixed Mushrooms

Seared Beef Carpaccio-Style with Sweet Potato Coin, Shallots and Chimichurri Sauce

tenderloin

Originally created by the Canadian Culinary Federation Senior Culinary champion, Sandy Chen, we’ve adapted the recipes to make them easier for your home kitchen. Keep in mind that even though the recipes look complex, they really are several recipe components combined to make 1 recipe. For example, you make a batch of chimichurri sauce for the carpaccio recipe, but you can use that sauce to serve with steak or an omelet the next day.

chef

Chef Sandy from came to the Centre of Excellence kitchen to work with Chef Marty Carpenter and the Centre team to learn about how Canadian beef is raised and explore some of the new beef cuts that are becoming more available for progressive restaurants and innovative home-cooks as well.

Chef Sandy began to cook as a way to eat better meals at home. Now as a culinary professional, she is currently living and working as a junior sous chef at Torafuku in Vancouver.

Chef Sandy comments on her experience working at the Canadian Beef Centre of Excellence:

It was an amazing experience that I’ll never forget. I learned that the secondary beef cuts can be delicious. And I have also gained more respect for beef as a food, now knowing beef farmers more than I ever did before. We should support our own local food growers. I want my customers to know where my foods come from, and that our local farmers are committed to growing the best foods possible.

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