Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
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.
4
Metro
0
0
0
0
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
4
servings
1:15
Preparation
0:35
COOKING
2:10
TOTAL TIME
Ingredients
-
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
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
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
