PAIRS WITH LOS VASCOS CROMAS GRAN RESERVA CABERNET SAUVIGNON Chile $29.99 182055 BODEGA NORTON PRIVADA RED BLEND Argentina $26.49 519439 Takeout Inspirations from page 58

SHIITAKE FRIED RICE 2 tbsp (30 ml) light soy sauce 1 tbsp (15 ml) dark soy sauce 1 tbsp (15 ml) oyster sauce

BEEF TENDERLOIN WITH MUSHROOM SAUCE 1 × 2 lbs (900 g) centre cut beef tenderloin roast, trimmed and tied 2 tbsp (30 ml) kosher salt 2 tsp (10 ml) coarsely ground black pepper 2 tsp (10 ml) extra-virgin olive oil ¼ cup (60 ml) butter, divided 2 cloves garlic, crushed 3 sprigs thyme, plus more for garnish 2 cups (500 ml) button mushrooms, halved 2 shallots, finely chopped 3 tbsp (45 ml) sherry 1 tsp (5 ml) red wine vinegar 2 tbsp (30 ml) grainy mustard 1 bay leaf 1 cup (250 ml) whipping cream fresh flat-leaf parsley leaves, for garnish 1 Dry tenderloin well with paper towel. Season with 2 tbsp (30 ml) salt and 2 tsp (10 ml) pepper. Let sit in refrigerator uncovered overnight. 2 When ready to cook, remove from refrigerator and let sit at room temperature for 1 hour. 3 Preheat oven to 300 F (150 C). Roast tenderloin on a wire rack for 45 minutes to 1 hour, or until meat reaches 120 F (49 C) in the centre. Remove from oven. 4 Heat a large frying pan over high heat. Add olive oil, 2 tbsp (30 ml) butter, garlic and thyme. Quickly sear tenderloin on all sides, basting with melted butter as it is cooking, until all sides have browned, 5 to 8 minutes. Remove from pan to rest and turn heat to medium. 5 Add remaining 2 tbsp (30 ml) butter and mushrooms. Sauté for 4 to 5 minutes. Add shallots and cook another 5 minutes. 6 Deglaze with sherry and red wine vinegar. Add mustard, bay leaf and cream and simmer for 5 minutes, or until cream reaches a sauce-like consistency. Remove thyme stems and bay leaf. 7 Remove twine from roast and cut into 4 to 6 slices. Pour mushroom sauce on a platter and lay beef on top. Garnish with parsley and thyme leaves. Serves 4

1 tsp (5 ml) fish sauce 1 tsp (5 ml) sesame oil 1 tbsp (15 ml) butter

3 tbsp (45 ml) vegetable oil, divided 3 cups (750 ml) shiitake mushrooms, stems removed, thinly sliced 1 cup (250 ml) king oyster mushrooms, thinly sliced 1 pinch salt, plus more to taste 2 cloves garlic, finely chopped 3 green onions, cut in 1-in (2.5 cm) pieces, plus more sliced for garnish 4 cups (1 L) cooked rice 4 eggs

PALAK PANEER SERVED WITH GARLIC NAAN 2 tbsp (30 ml) ghee 1 yellow onion, diced 2 tbsp (30 ml) minced ginger 6 cloves garlic, minced 1 tsp (5 ml) cumin 2 tsp (10 ml) garam masala ½ tsp (2.5 ml) turmeric red pepper chili flakes, to taste (optional) 1 × 10.5 oz (300 g) bag fresh spinach, chopped and blanched 1 cup (250 ml) whipping cream salt and pepper, to taste 1 tbsp (15 ml) vegetable oil 1 × 8 oz (225 g) package paneer, cubed 4 cups (1 L) basmati rice, cooked, to serve Garlic Naan, recipe follows (optional) 1 In a medium skillet on medium-high heat, heat ghee. Add onions and sauté 5 minutes until translucent. Add ginger and garlic and cook another 2 minutes. Add spices, chili flakes, if using, spinach and cream. Cook another minute while stirring. Allow to cool slightly and transfer to a high-speed blender. Blend on high until smooth and return to skillet. Season with salt and pepper. 2 In another skillet on medium-high heat, add 1 tbsp (15 ml) oil. Add cubed paneer and fry on each side for about 1 minute or until golden brown. Add paneer into spinach sauce and bring to temperature. Set aside while preparing Garlic Naan, if using. Serve warm with basmati rice and warm naan. GARLIC NAAN 2 tbsp (30 ml) butter, melted 1 clove garlic, minced 4 pieces naan

1 In a small bowl, mix soy sauces, oyster sauce, fish sauce and sesame oil. Set aside. 2 Heat butter and 1 tbsp (15 ml) vegetable oil over medium-high heat in a large frying pan or wok. Add mushrooms and season with salt. Stir-fry until softened and golden brown. Move mushrooms to one side and add 1 tbsp (15 ml) oil with garlic and green onions. Stir-fry 30 seconds. 3 Add rice and toss with all ingredients. Spread to cover bottom and let sit for 1 minute. Add sauces and toss to thoroughly mix. Fry, tossing or stirring occasionally, for another 2 to 3 minutes. Taste and adjust seasoning if needed. Transfer to 4 bowls. 4 In a frying pan over medium-high heat, fry eggs sunny side up with the remaining 1 tbsp (15 ml) oil. If you used a frying pan previously, you can use the same pan. Top each bowl of rice with a fried egg and sliced green onions. Serves 4 PAIRS WITH TINHORN CREEK GEWÜRZTRAMINER BC VQA $22.99 530675 MONTGRAS RESERVA PINOT NOIR Chile $16.99 391450



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