LCBO Food & Drink Autumn 2018

SLOW-ROASTED FI LLET OF BEEF WITH MI SO MARROW SAUCE This is a perfect make-ahead main because you can slow-roast the fillet about eight hours earlier in the day. Remove the beef from the oven when the temperature reads about 120°F (50°C). Let it cool. When you are ready to serve, bake on high heat to sear the outside and warm the inside. This method of roasting results in an evenly coloured and very juicy roast. Omit marrow bones if you cannot get them but the fat that they leave in the pan is great for roasting potatoes another time. To reduce miso marrow sauce properly you really need homemade or butcher-bought stock. If all you have is store-bought do not reduce as much and thicken with a little paste made from 1 tbsp (15 mL) cornstarch and water.

5 If reserving, drain any juice from roast into a jug and reserve. Skim fat from juices and save for another use. 6 Before serving, return roasting pan to oven and roast until fillet is browned and heated through, 25 to 30 minutes. Remove from oven and let rest on a carving board for 10 minutes while you make the sauce. Reserve marrow bones and onion on a platter covered loosely with foil. 7 Add stock to roasting pan, scraping up any bits from the base. Whisk in the miso, balsamic, soy and reserved juices (if roast was reserved). Bring to a boil and cook until stock is reduced enough to coat a spoon, about 5 to 10 minutes, depending on the size of your roasting pan. Stir in butter. Keep warm. 8 Slice beef into thick or thin slices, whatever you prefer. Add a marrow bone with a little onion to each plate along with some beef and sauce. Serves 8 WHAT TO SERVE This dish provides an opportunity to explore the time- less wine pairing of Bordeaux and roast beef. Lean cuts do best with wines that have softer tannins, so a wine from Bordeaux’s right bank would be a good choice. In the Chateau Pipeau ( VINTAGES ESSENTIALS 302018, $40.95), Merlot dominates the blend, resulting in a wine that is supple, fruity and spicy. From Niagara, the iconic Trius Red VQA ( VINTAGES ESSENTIALS 303800, $24.95) has Cabernet Franc in the lead, giving this Bordeaux-inspired blend a uniquely savoury character. Asian sweet potatoes are white inside and red- dish purple on the outside. They are sweeter than regular sweet potatoes but especially delicious. They tend to brown quickly, so drop them into acidulated water as you slice them. This dish works well with regular sweet po- tatoes or a floury white potato, if you prefer. For a less rich dish usemilk instead of whipping cream. Togarashi is a Japanese spice mixture. You don’t want the potatoes spicy hot, just with an edge of heat to balance the sweetness. If togarashi is unavailable, use chili flakes. 5 Asian white sweet potatoes, scrubbed, about 3 lbs (1.36 kg) 2 tbsp (30 mL) butter Salt and freshly ground pepper to taste 1 can (400 mL) coconut milk ½ cup (125 mL) whipping cream 1 tsp (5 mL) shichimi togarashi, or more to taste AS IAN SWEET POTATO GRATIN

1 Preheat oven to 400°F (200°C). 2 Thinly slice sweet potatoes with a man- doline or the slicer blade of the food processor. Add to a bowl of water with a splash of lemon juice or vinegar to prevent browning. Butter a gratin dish large enough to hold the potatoes. Reserve any remaining butter. Place a layer of sweet potatoes, overlapping, on base. Season with salt and pepper. Repeat with remaining potatoes, seasoning each layer. 3 Combine coconut milk, cream and togarashi. Season with salt and pepper. Pour over sweet potatoes. The liquid should come about three- quarters of the way up. Cover with foil and place on a baking sheet to catch any drips. 4 Bake until bubbling around edges, 30 to 40 minutes. Remove foil and carefully press down potatoes with a spatula to submerge in coconut milk. Dot with any remaining butter. Bake until potatoes are tender and gold on top and most of the liquid is absorbed, another 25 to 35 minutes. Serves 8 GREEN ON GREENS With its crunchy peas and pretty greens, this dish is the perfect accompaniment to the beef and gratin. The secret is to cut most of the stalk off the pea shoots and toss the green tops in with the other peas. Save a few tops for a fresh garnish. 2 tbsp (30 mL) vegetable oil 1 tbsp (15 mL) soy sauce 1 tsp (5 mL) grated ginger 8 oz (225 g) snow peas, trimmed 8 oz (225 g) sugar snap peas, trimmed 2 tbsp (30 mL) butter 3 cups (750 mL) pea shoots, stalks trimmed Salt and freshly ground pepper GARNISH A handful of pea shoot tops 1 Heat vegetable oil in wok or large frying pan over high heat until very hot. Combine soy sauce and ginger, set aside. Add snow peas and sugar snap peas to pan and stir-fry until crisp- tender, about 2 minutes. 2 Sprinkle in soy mixture and stir in butter. Cook until butter melts. Stir in pea shoots and toss together until pea greens barely wilt. Sea- sonwith salt and pepper, garnish with pea shoot tops and serve. Serves 8

1 beef fillet, 3 to 4 lbs (1.36 to 1.81 kg) 1½ tsp (7 mL) kosher salt 2 tbsp (30 mL) vegetable oil 2 cloves garlic, grated 2 tbsp (30 mL) wasabi powder 4 bay leaves 2 cups (500 mL) sliced onion 8 small marrow bones

MISO MARROW SAUCE 2 cups (500 mL) unsalted beef or chicken stock, preferably homemade or butcher-supplied 1 tbsp (15 mL) white miso 1 tsp (5 mL) balsamic vinegar 1 tsp (5 mL) soy sauce 1 tbsp (15 mL) unsalted butter, in small pieces 1 Preheat oven to 250°F (120°C). 2 Rub the fillet with salt and let sit uncovered in the refrigerator overnight. This helps to fla- vour it. Combine vegetable oil with garlic and wasabi. If it is too dry, add a bit more oil. Paint it over the fillet about 2 hours before cooking. 3 Place 4 bay leaves in the roasting pan. Scat- ter over onions and place the fillet overtop. Arrange the marrow bones around the fillet. Measuring at the thickest part of the roast, mea- sure height and slow roast for 30 minutes per inch (2.5 cm) for medium-rare. If you want it rarer then roast 25 minutes to the inch. 4 Remove roasting pan from oven and let fil- let rest uncovered at room temperature while you heat the oven to 450°F (230°C). You can reserve the fillet and bones at this point and roast it again up to 8 hours later. Refrigerate if reserving for more than 2 hours. Bring back to room temperature before roasting.

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140  FOOD & DRI NK AUTUMN 2018