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Meat Trio Salad 2013-08-06 https://www.metro.ca/userfiles/image/recipes/trio-viandes-salade-6315.jpg PT1H15M PT35M PT2H10M

Green sauce: In the food processor, pulse spinach, arugula, romaine, cumin, 7 Tbsp. (100 mL) olive oil, 8 tsp. (40 mL) cider vinegar and lime juice. Set aside.Berry dressing: In a bowl, combine berries with remaining cider vinegar, port, salt and pepper. Set aside.Lamb tartare: Use only the very freshest meat to make tartare. Bone the chops. Knife-chop the meat and combine with Meaux mustard and half of the shallots and cranberries. Season and refrigerate.Marinated filet mignon: In a vacuum-sealed Ziploc-type bag, marinate remaining filet mignon with pearl onions, 7 Tbsp. (100 mL) olive oil, rosemary, garlic and sunflower seeds.In a heated skillet over medium-high heat, brown the filet mignon in a little bit of olive oil, 2 - 3 minutes or so per side.Veal liver: Cut the liver up into 11/4-in. (3-cm) cubes and season.In a skillet, heat unsalted butter over medium heat and brown cubes. Add morels and sauté 2 minutes. Turn heat down to low and cook in a little olive oil for 15 minutes.Vegetables: In a pot of boiling water, cook baby carrots and parsnips. Drain. Season.Presentation: Using a pastry brush, draw a line of green sauce in a big plate. On the plate, place some venison tartare, a cube of venison liver and 3 slices of venison loin.Sprinkle with morels. Place a baby carrot, parsnip and some turnip brunoise.Garnish with halved cherry tomatoes and drizzle with berry dressing.

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Green sauce 15-20 leaves of baby spinach 15-20 mini arugula 1 romaine lettuce 1 pinch of cumin powder 190 cup (3/4 mL) olive oil 140 mL cider vinegar 1 lime berry dressing: 8 raspberries 8 blackberries 8 blueberries 1/2 cup (125 mL) port or sweet red wine or non-alcoholic red wine salt and black pepper lamb tartare 4 x 4 oz (3 x 130 g) fresh lamb chops 4 tsp. (20 mL) meaux mustard (whole-grain mustard) 2 shallots 2 Tbsp. (30 mL) cranberries marinated beef filet mignon 7 oz (200 g) filet mignon 8 pearl onions 4 tsp. (20 mL) rosemary 1 garlic clove 2 Tbsp. (30 mL) sunflower seeds veal liver 7 oz (200 g) veal liver 4 oz (120 g) butter 8 morels, fresh or rehydrated Accompaniments 4 peeled baby carrots 4 parsnip 1 white turnip, cut into brunoise 4 cherry tomatoes

Meat Trio Salad

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servings

1:15

Preparation

0:35

COOKING

2:10

TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

Green sauce

15-20

leaves of baby spinach

15-20

mini arugula

1

romaine lettuce

1

pinch of cumin powder

190 cup
(3/4 mL)
olive oil

140 mL

cider vinegar

1

lime

berry dressing:

8

raspberries

8

blackberries

8

blueberries

1/2 cup
(125 mL)
port or sweet red wine or non-alcoholic red wine

salt and black pepper

lamb tartare

4 x 4 oz
(3 x 130 g)
fresh lamb chops

4 tsp.
(20 mL)
meaux mustard (whole-grain mustard)

2

shallots

2 Tbsp.
(30 mL)
cranberries

marinated beef filet mignon

7 oz
(200 g)
filet mignon

8

pearl onions

4 tsp.
(20 mL)
rosemary

1

garlic clove

2 Tbsp.
(30 mL)
sunflower seeds

veal liver

7 oz
(200 g)
veal liver

4 oz
(120 g)
butter

8

morels, fresh or rehydrated

Accompaniments

4

peeled baby carrots

4

parsnip

1

white turnip, cut into brunoise

4

cherry tomatoes

Imprimer ma sélection

Preparation

Green sauce: In the food processor, pulse spinach, arugula, romaine, cumin, 7 Tbsp. (100 mL) olive oil, 8 tsp. (40 mL) cider vinegar and lime juice. Set aside.

Berry dressing: In a bowl, combine berries with remaining cider vinegar, port, salt and pepper. Set aside.

Lamb tartare: Use only the very freshest meat to make tartare. Bone the chops. Knife-chop the meat and combine with Meaux mustard and half of the shallots and cranberries. Season and refrigerate.

Marinated filet mignon: In a vacuum-sealed Ziploc-type bag, marinate remaining filet mignon with pearl onions, 7 Tbsp. (100 mL) olive oil, rosemary, garlic and sunflower seeds.

In a heated skillet over medium-high heat, brown the filet mignon in a little bit of olive oil, 2 - 3 minutes or so per side.

Veal liver: Cut the liver up into 11/4-in. (3-cm) cubes and season.

In a skillet, heat unsalted butter over medium heat and brown cubes. Add morels and sauté 2 minutes. Turn heat down to low and cook in a little olive oil for 15 minutes.

Vegetables: In a pot of boiling water, cook baby carrots and parsnips. Drain. Season.

Presentation: Using a pastry brush, draw a line of green sauce in a big plate. On the plate, place some venison tartare, a cube of venison liver and 3 slices of venison loin.

Sprinkle with morels. Place a baby carrot, parsnip and some turnip brunoise.

Garnish with halved cherry tomatoes and drizzle with berry dressing.

Source : Metro

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