ATOTK A Taste of the Kawarthas Spring 2022

Kickin’ Recipes

by Chef Brian Henry Culinary Editor www.thespiceco.ca www.chefbrianhenry.com

Owner of Angle Iron Kitchens & The Spice Co.

GETTING ALL FIRED UP!

ANGLE IRON STEAK DINNER

I feel like we are all coming out of an extended two year Covid induced hibernation which I can’t really sugar coat ‘cuz I’m not Willy Wonka and feel like I’ve just come down off of a two year acid trip that had me running blindly through a Rob Zombie house of horrors that has left me stripped, shorn and raw.

It’s been a wild ride but it’s time to come back stronger and tougher than ever… please ignore the eye twitch and new scars.

If anything Covid has taught us anything its best to keep it simple, work with what you have and appreciate life’s indulgences like coffee, chocolate and red wine. These three ingredients inspired me to create the Angle Iron Steak Spice and when proportionately combined with a few other seasonings makes for a decadent tasting steak with that balls out reveals Montreal Steak spice for what it is… expensive flavored salt.

I’m aware that we should be eating less meat and more plant based foods and proteins, but until I find ones that taste and feel like steak I will continue to occasionally indulge in red meat without judgment, just more moderation.

The following recipe makes for a simple but spectacular meal and can easily be adapted to steaks on the barbeque and forgo some of the work. To make this recipe extra debauched serve the meat with a bit of melted butter drizzled over it and remember to indulge once in a while. You will need to quaff bold red wine or dark beer while feasting on this one.

INGREDIENTS:

2 -3 lb Beef Tenderloin, centre cut

2-4 oz Angle Iron Steak Spice *

3-4 oz clarified butter, melted

1 cup dry red wine

2 cups good quality beef or veal stock

½ tsp Kick Ass Cajun Seasoning *

*Spices from The Spice Company www.thespiceco.ca

METHOD:

Pre-heat oven to 425 °f on a roast or bake setting, with no convection fan. Pat tenderloin dry with paper towel before vigorously and evenly rubbing the Angle Iron Steak Spice into the tenderloin.

Pre-heat a large, well-seasoned, cast iron skillet or heavy bottomed frying pan over med-high heat. Make sure the pan is good

and hot before adding the clarified butter and quickly sear the tenderloin on all sides by turning it in the butter, pressing firmly; to produce a solid brown sear on its outside. Transfer tenderloin to a rack lined roasting pan. Place in the oven for 15 min per lb of meat and allow for 15 minutes of resting for medium rare roast.

For the sauce, simmer the wine in a sauce pan until it is almost all evaporated. Add the Cajun seasoning and beef stock and continue simmering until reduced by half. Stir in any juices from the roasting pan into sauce. Strain any juices from the beef into the sauce in the saucepan. The finished tenderloin can be served in thin slices or cut into thicker steak-like cuts.

Serve with sliced tomatoes from the garden and roasted sweet potatoes.

Chef Brian Henry is Owner of Angle Iron Kitchen in Lakefield, and The Spice Co. - Best Damned Chef in The Kawarthas!