{"id":1614325,"date":"2023-06-30T22:41:14","date_gmt":"2023-07-01T02:41:14","guid":{"rendered":"https:\/\/divine.ca\/?p=1614325"},"modified":"2023-06-30T22:46:18","modified_gmt":"2023-07-01T02:46:18","slug":"traveling-tastebuds-alberta-beef-tartare-recipe","status":"publish","type":"post","link":"https:\/\/divine.ca\/en\/traveling-tastebuds-alberta-beef-tartare-recipe\/","title":{"rendered":"Traveling Tastebuds, Canadian Edition: Alberta Beef Tartare Recipe"},"content":{"rendered":"

Today’s All-Canadian version of Traveling Tastebuds recipes <\/a>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<\/a> recipe from Executive Chef Sean Cutler.<\/p>\n

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<\/a><\/p>\n

Until you are able to try the Alberta Beef Tartare, we have Executive Chef Sean Cutler’s recipe for you including:<\/p>\n

Pickled Saskatoon berries, Dijon mustard, cold pressed canola, Aged Gouda and grilled sourdough bread<\/p>\n

For the Beef Tartare<\/h2>\n

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:<\/p>\n

12oz Alberta beef Tenderloin<\/p>\n

2 TBSP. Cold pressed canola oil<\/p>\n

1 Tsp. Grainy Dijon<\/p>\n

Pinch salt<\/p>\n

Pinch coarse black pepper<\/p>\n

    \n
  1. Cut the beef into thin slices and then into thin strips.<\/li>\n
  2. From the strips finely slice the beef into small cubes.<\/li>\n
  3. When the beef has been cut, in a small bowl mix the mustard, oil and salt and pepper into the beef.<\/li>\n
  4. Cover the beef with cling wrap, pressing right on to the meat to keep any air out.<\/li>\n
  5. Keep in fridge until ready to serve.<\/li>\n<\/ol>\n

    Pickled Saskatoon Berries<\/h2>\n

    1 Cup Saskatoon berries (frozen are more widely available)<\/p>\n

    1\/2 Cup Red wine vinegar<\/p>\n

    Cup Water<\/p>\n

    Cup Sugar<\/p>\n

      \n
    1. Mix the water, sugar and vinegar together and bring to a boil<\/li>\n
    2. Pour on top of the berries and let cool<\/li>\n
    3. When the berries have cooled slightly place in the fridge until the cool completely<\/li>\n
    4. Reserve for plating<\/li>\n<\/ol>\n

      To Finish<\/h2>\n

      Sliced sourdough bread (your favorite local bakery)<\/p>\n

      2 oz. Aged Gouda cheese<\/p>\n

      1 oz. Butter, cold pressed canola oil, or beef fat<\/p>\n

      Fresh herbs<\/p>\n

        \n
      1. Slice your sourdough into 1\u201d slices use the fat of your choice ( Chef likes to use beef fat or rendered bone marrow) and spread it on the bread<\/li>\n
      2. 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)<\/li>\n
      3. When the bread has been toasted, slice in half and place on a plate with the halves put together<\/li>\n
      4. Divide the beef evenly and spread onto the bread. This can be rustic and doesn\u2019t need to be smooth all over.<\/li>\n
      5. Drop a few small dollops of Dijon on top followed by a drizzle of the cold pressed canola<\/li>\n
      6. 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<\/li>\n<\/ol>\n

        Finally add a few parsley, celery leaves and fresh dill on top to finish the dish<\/p>\n","protected":false},"excerpt":{"rendered":"

        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…<\/div>\n
        View Post<\/span><\/i><\/span><\/a><\/div>\n","protected":false},"author":6,"featured_media":1614326,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9,10],"tags":[13467,13466,13468],"powerkit_post_featured":[3,10392],"class_list":{"0":"post-1614325","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food","8":"category-travel","9":"tag-alberta-beef-tartare","10":"tag-beef-tartare","11":"tag-recipe-for-beef-tartare"},"_links":{"self":[{"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/posts\/1614325","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/comments?post=1614325"}],"version-history":[{"count":4,"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/posts\/1614325\/revisions"}],"predecessor-version":[{"id":1614331,"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/posts\/1614325\/revisions\/1614331"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/media\/1614326"}],"wp:attachment":[{"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/media?parent=1614325"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/categories?post=1614325"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/tags?post=1614325"},{"taxonomy":"powerkit_post_featured","embeddable":true,"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/powerkit_post_featured?post=1614325"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}