Here are the different types of meat served during “The Art of Steak” Masterclass
Prime rib
This is a steak cut from the roast beef with the bone still attached. The meat is very tender, juicy and flavourful. The boneless rib steak is best when grilled because of the generous amount of marbling, which is the fatty infiltration. Its tenderness remains the same when cooked to medium.
Filet mignon
Filet mignon is a French term that literally means tender loin. This name is quite appropriate, as this is the most tender piece of meat, and one of the tastiest. In fact, it is so thin that a fork can sometimes be used to slice it when it is of premium quality. This cut is also one of the most expensive.
New York strip
The New York strip has a strong flavour and medium texture. As a steak, this is not the most tender cut. On the contrary, people seem to enjoy it due to its pleasant chew and bite. The rich marbling inherent to this cut creates a unique flavour and a delicious eating experience. This is the best selling steak at Vieux-port Steakhouse.
Bavette
Bavette is how the French call flank steak. Similar to the back steak, it is a flat piece with a loose texture and bold flavour. It is known as the butchers’ cut, because it is said that they save it for their personal enjoyment.
For successful food and wine pairings
When it comes to wine and food pairing, here are some tips from Annie-claude Gaudreau, Sales Director of Icon Vins Fins, for a seamless barbecue meal. Gentologie would like to thank the company for providing the various alcohols for the “Art of Steak” Masterclass.
• A sparkling wine to welcome your guests is always a winner; it often adds to the party and starts the evening off right.
• For meats with a lot of spices, like the ones we tasted during “The Art of Steak” event, I suggest a very tasty and aromatic red wine. We want a denser texture so that the seasoning does not overshadow the wine.
• For products with a lot of fat, like sausage for example, your pick should also be a red wine, but one with good acidity and tannins in order to create a balance on the palate.
• If you serve drier meats such as pork or poultry, choose a red that is less tannic and fruitier so as not to accentuate the food’s profile. Should you prefer a white, select a more textured and fleshy product, like a woodsy chardonnay, viognier or from south of France.
The wines tasted
Presented by
• Limestone Ridge Riesling Spark 2019 Niagaravalley, Canada – Private Import
• Campo Eliseo Cuvée Alegre 2021
Rueda, Spain – SAQ Code 14425405
• Poderi Gianni Gagliardo Grignolino d’asti 2020 Piedmont, Italy – Private Import
• Cusumano Alta Mora Etna Rosso 2020
Sicily, Italy – Private Import
• Vicente Faria Vinhos Quinta Vale Santa Luzia Reserva Tinto 2019 Douro, Portugal – Private Import
• Speri Valpolicella Ripasso Superiore 2020
Veneto, Italia – Private Import
EN SAVOIR PLUS | Pour les prix des vins et pour le restaurant FIND OUT MORE | For the prices of the wines and the restaurant
iconvinsfins.ca
Vieux-port Steakhouse
39, rue Saint-paul Est, Montréal (Québec) H2Y 1G2 vieuxportsteakhouse.com