Today’s All-Canadian version of Traveling Tastebuds recipes to celebrate Canada Day with. We are still enjoying the food scene in Calgary. Today we are featuring the Alberta Beef Tartare Recipe from Calgary Marriott Downtown’s recipe from Executive Chef Sean Cutler.
Close to attractions like Calgary Tower, historic Stephen Avenue, Calgary Zoo, Heritage Park, CORE Shopping and the Scotiabank Saddledome, the hotel is ideally situated. They have fine dining on-site with ONE18 EMPIRE
Until you are able to try the Alberta Beef Tartare, we have Executive Chef Sean Cutler’s recipe for you including:
Pickled Saskatoon berries, Dijon mustard, cold pressed canola, Aged Gouda and grilled sourdough bread
For the Beef Tartare
Grass fed or grain fed depending on preference, you can use a variety of cuts of meat as you like. For the recipe Executive Chef Sean Cutler went with the classic beef tenderloin:
12oz Alberta beef Tenderloin
2 TBSP. Cold pressed canola oil
1 Tsp. Grainy Dijon
Pinch coarse black pepper
- Cut the beef into thin slices and then into thin strips.
- From the strips finely slice the beef into small cubes.
- When the beef has been cut, in a small bowl mix the mustard, oil and salt and pepper into the beef.
- Cover the beef with cling wrap, pressing right on to the meat to keep any air out.
- Keep in fridge until ready to serve.
Pickled Saskatoon Berries
1 Cup Saskatoon berries (frozen are more widely available)
1/2 Cup Red wine vinegar
- Mix the water, sugar and vinegar together and bring to a boil
- Pour on top of the berries and let cool
- When the berries have cooled slightly place in the fridge until the cool completely
- Reserve for plating
Sliced sourdough bread (your favorite local bakery)
2 oz. Aged Gouda cheese
1 oz. Butter, cold pressed canola oil, or beef fat
- Slice your sourdough into 1” slices use the fat of your choice ( Chef likes to use beef fat or rendered bone marrow) and spread it on the bread
- In a cast iron pan toast the bread until golden brown on both sides. (you can add extra fat to the pan as desired to really crisp up the bread)
- When the bread has been toasted, slice in half and place on a plate with the halves put together
- Divide the beef evenly and spread onto the bread. This can be rustic and doesn’t need to be smooth all over.
- Drop a few small dollops of Dijon on top followed by a drizzle of the cold pressed canola
- Using a fine grater, or microplane, grate the Gouda cheese on top of the dish. It should be enough to cover the dish in a thin layer allowing some of the beef to peek through
Finally add a few parsley, celery leaves and fresh dill on top to finish the dish