Canadian beef an international occasion
East recently met west during a special celebration of Canada’s 150th birthday.
In honour of this special occasion, Canada Beef and Fairmont Hotels & Resorts joined forces to celebrate how the country’s cultural diversity has influenced the evolution of the nation’s cuisine.
Toronto’s Fairmont Royal York’s executive chef, Robert Mills (who leads a brigade of more than 110 culinary professionals from within the largest hotel kitchen in Canada!), and Chef Clinton Zhu from Shanghai came together for a special cookoff.
Each seasoned chef created a series of dishes showcasing Canadian grown and raised beef, and other farm products.
The chefs presented different preparations of beef, reflecting unique cultural influences, and the results were delicious and outstanding.
“I am thrilled to be part of such a unique series of events connecting chefs and paying tribute to high-quality ingredients like Canadian beef,” said Zhu, well respected and well connected with the international food community. “Once we take the time to get to know where our food comes from and how it is crafted, we can truly appreciate its beauty,” he said.
“Cooking is all about life experiences combining flavours, cooking techniques and sharing ideas to produce amazing results,” added Mills.
“In working with our global partners, we’re exploring how far the Canadian pantry has come,” said Joyce Parslow, executive director of marketing and consumer relations at Canada Beef. “In building these relationships, we aim to inspire Canadians to continue expanding their pantries and embracing global flavours in their daily cooking.”
For more information, visit Canadabeef.ca.
For the following recipes, the chefs worked with the bottom sirloin tri tip cut of beef, the boneless cut consisting of the triangular portion found on the bottom sirloin butt.
Lean and flavourful it’s very easy to work with.
The original recipes were adapted for home kitchens by the Canadian Beef Centre of Excellence (Canadabeef.ca): • 11/2 lb. (750g) mini white or red potatoes • 2 cloves garlic, whole, peeled
cup (75mL) plus 1 Tbsp. (15mL) canola oil 3/4 tsp. (4mL) EACH salt and pepper, divided • 1 tsp. (5mL) fresh thyme
leaves • 2 pkgs (100g each) oyster or hen of the woods mushrooms • 4 pieces (about 6 oz./170g each) bottom sirloin tri-tip grilling steak • 2 cups (500mL)
beef broth • 1 Tbsp. (15mL)
butter • • 1 cup (250mL) chopped fresh parsley (about 1 bunch, stems removed) • 2 Tbsp. (30mL) grated lemon zest (about 2 lemons) • 1/4 cup (60mL) lemon juice • 1 clove garlic, minced • 1 anchovy fillet, minced (or
1/2 tsp./2mL anchovy paste) • 3 Tbsp. (45mL) extra-virgin olive oil Gremolata: Stir together parsley, lemon zest and juice, garlic, anchovy and oil in a bowl; set aside.
Boil potatoes and garlic in pot of water for about 8 minutes or until tender. Drain and let cool slightly. Quarter potatoes and place in bowl with garlic.
Heat oil in skillet over medium-high heat; cook potatoes, stirring occasionally for about 10 minutes or until golden and crispy. With a slotted spoon, remove to bowl; toss with thyme and 1/4 tsp. each of salt and pepper. Set aside.
Return skillet and oil to medium-high heat; saute mushrooms with 1/4 tsp. each of salt and pepper for about 5 minutes or until golden; set aside.
Heat a cast iron skillet over high heat; add 1 Tbsp. (15mL) of oil. Sprinkle steaks with remaining salt and pepper.
Sear both sides of steaks well. Reduce heat and cook until digital thermometer reaches an internal temperature of 140F (60C).
Remove skillet from heat and let rest for 10 minutes.
Pour steak juices in small saucepan with beef broth and boil until reduced to 1/2 cup (125mL). Whisk in butter to thicken sauce. • • •
• • • •
• • • Smear Gremolata onto plate and place steak on top. Spoon mushrooms and potatoes around steak. Spoon sauce over steak to serve. Serves 4. 3 Tbsp. (45mL) soy sauce 3 cloves garlic, minced Bottom sirloin tri-tip oven roast (about 2-lb./1-kg) 2 Tbsp. (30mL) sesame oil, divided 3 green onions, sliced 1 piece fresh ginger (about 2-in./5cm), peeled and sliced 10 star anise 2 cinnamon sticks 2 Tbsp. (30mL) rice vinegar 1 strip orange peel (about 4 in./10cm long) 1 cup (250mL) water 1 Tbsp. (15mL) cornstarch Thinly sliced green onion and orange zest for garnish Combine soy sauce and garlic in resealable plastic bag.
Add roast and massage with marinade. Seal bag and refrigerate for at least 2 hours or up to overnight.
Heat oil in skillet over medium-high heat. Remove roast from bag, reserving marinade and sear roast well on both sides; set aside.
Heat remaining oil in large pot and saute green onions, ginger, star anise and cinnamon for 5 minutes or until fragrant. Add vinegar to deglaze pot. Add beef and any juices to pot. Pour in 1 cup (250mL) of water, reserved marinade and add orange peel to pot. Bring to a simmer.
Place in a preheated 275F (140C) oven; cook uncovered until thermometer reads 140F (60C) for medium, about 25-30 minutes, depending on thickness of roast
Remove beef from cooking liquid and place on cutting board.
Bring remaining liquid in pot to boil for about 20 minutes or until reduced to about half. Whisk together cornstarch and 2 tbsp. of water. Whisk into sauce until thickened.
Slice beef. Ladle sauce into shallow bowls and layer meat into sauce. Sprinkle with green onion and orange zest to serve.
Toronto’s Fairmont Royal York’s executive chef, Robert Mills, left, and chef Clinton Zhu from Shanghai.