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prep time

12 min

marinating time

30 min

cook time

15 min

Grilled Barcelona Steak with Couscous SaladThe steak develops a deep flavour in this simple Spanish-accented marinade. Serve with the Spanish Couscous Salad and grilled peaches for a full meal that includes whole grain, fruits and veggies too.

prep time

20 min

cook time

15 min

Reverse-Seared Sirloin Cap Steak with Chimichurri SauceVery slowly cooking a steak at low temperature until it reaches the desired internal temperature and then searing it quickly over high heat to get a crust is known as reverse-searing, and it takes a lot of the guesswork out of cooking a steak perfectly. In this recipe, I use the sirloin cap—the triangular muscle that sits on the top sirloin—called a coulotte in France and a picanha steak in Brazil. Whatever you call it, this cut has a natural fat cap, which I leave on while cooking so the rendered fat bastes the steak. If you prefer, you can remove the fat or ask your butcher to do it for you.

Note: Start this at least 12 hours before you plan to eat.

prep time

30 min

cook time

45 min

Wild Mushroom and Beef Ragout with PolentaThis is a delicious all-purpose meat sauce from cookbook author Bonnie Stern. Try it over pasta too. Just a little bit of sausage adds a lot of flavour to the recipe, but you can omit it if you prefer and use an equal amount of lean beef.

prep time

30 min

cook time

2 hr

Moroccan Beef Tagine on Minted Lemon CouscousThe word “tagine” refers both to the earthenware dish with a cone-shaped lid AND the stew that is made within it. You don’t need this dish to make the stew – a heavy-bottomed pot with a good lid will do the trick, producing an aromatic beef stew with a contrast of sweet and savoury flavours within it.

 

prep time

45 min

cook time

15 min

Mushroom Crusted Bacon Wrapped Beef Bites with Wasabi Dipping SauceThis appetizer might be bite-sized but it's packed with flavour. Cubes of tenderloin beef are wrapped in bacon and then rolled in a dried mushroom and bread crumb mixture. This mixture adds a unique crunch and flavour punch to the beef bites. This recipe can be made ahead and baked just before guests arrive. Serve the bites with the wasabi sauce which can also be made up to 3 days ahead (store in the fridge).  

 

prep time

30 min

cook time

3 hr

Beef Kare Kare with Garlic RiceChef Anna Olson: “I discovered Kare Kare on my very first trip to the Philippines. I loved the intense aroma and the richness of the sauce, and it inspired me to prepare it at home. If I’m looking for a more casual way to serve it, especially if I’ve made the dish the day before, I serve my Kare Kare beef as a burrito. Since this isn’t readily available here in Canada, I use paprika – it adds a nice colour and is very tasty without being spicy.”

Beef Morcon and Slider BitesClassic Beef Morcon is a special dish served in the Philippines during the holidays. The traditional dish is made using hot dogs, pickles, carrots and hard-boiled egg slices, rolled in thinly sliced beef.

prep time

20 min

cook time

45 min

Juniper Berry and Rosemary Petite Tender Beef Roast with Pea PuréeThis is an elegant starter course, or serve as a main for just 2 to 3 people. Chef Jean-Francois of the Fairmont Chateau Lake Louise uses dried pine needles instead of the rosemary as the chef’s cooking philosophy is all about local.

prep time

30 min

cook time

30 min

Beef Tri-tip ‘Sushi’ with Szechwan-style Sauce

A perfect recipe for oven roasted tri-tip or you can use any leftover cooked steak that you slice thinly. This recipe is our gift from Chef Clinton Zhu of Shanghai – using two options for Szechwan Sauce – Green Herb or Tahini-based. The original recipe has been adapted for home kitchens by the Canadian Beef Centre of Excellence.  Chef Clinton created this for a special Canada 150 celebration at the Fairmont Royal York in Toronto.

prep time

20 min

cook time

30 min

Charred Sirloin Roll with Pickled Asparagus

Chef Mills of the Fairmont Royal York created these lovely light beef bites with oven-roasted beef Tri-tip, but the recipe would also serve well made with any leftover thinly sliced cooked steak. So delicious, you’ll be cooking up an extra steak next time you grill just so you can make these bites the next day – intentional leftovers! The original recipe was adapted to this version for home kitchens by the Canadian Beef Centre of Excellence.

prep time

30 min

cook time

10 min

Yonge Street Sirloin with Gremolata and MushroomsIn honour of Canada’s 150, we’ve planted our stake (steak) by (finally) naming a steak after a famous Canadian icon – the longest (debatable) street in the world! Chef Mills, Executive Chef of the Fairmont Royal York, THANK YOU! The original recipe was adapted to this version for home kitchens by the Canadian Beef Centre of Excellence.

prep time

15 min

cook time

30 min

Oven Roasted Orange Beef Tri-Tip with Shanghainese Sauce

Chef Clinton Zhu of Shanghai brings his home-country influence to Canadian tables. The original recipe was adapted to this version for home kitchens by the Canadian Beef Centre of Excellence. 

prep time

30 min

cook time

2 hr

Braised Beef Short Rib Sandwich with Pickled Veggies & Roasted Garlic MayonnaiseGlobally inspired, this warm dinner-sandwich, reminiscent of Vietnamese Banh Mi, has been adapted from a recipe developed by Mexican Chef Josefina Santacruz. For convenience, make Pickled Veggies ahead using bagged prepared match-stick carrots or broccoli slaw. Marinating the short ribs is important to maximize flavour.

prep time

1:30

cook time

2 hr

Asian Beef Tenderloin with Mushroom Barley and Sauteéd MushroomsBeef Tenderloin is marinated with Asian seasonings just for flavour, reserving the marinade to use in the flavourful Finishing Sauce. Although relatively easy to make, there are quite a few components to this recipe. Simplify the dish by making the Barley and Mushrooms ahead warming them just before serving.

prep time

15 min

cook time

30 min

Seared Beef Carpaccio-Style with Pickled Shallots, Veg and Chimichurri SauceRare slivers of beef are served with roasted potato coins (sweet potato or not), chimichurri sauce and mixed greens topped with pickled shallots to finish the dish. Although the recipe is easy, there are several components to the dish, so think about making the pickled shallots, sauce and dressing for the greens ahead. Don't stress if you end up with leftover sauce or shallots as these are terrific condiments you can use for later meals. Try the pickled shallots to dress sandwiches, burgers or salads. Extra chimichurri sauce, is great with scrambled eggs, quiche, cheese or burgers or as a spread for toasted pita.  

prep time

25 min

cook time

1:30

Rouladen-style Roast BeefInspired by Emily Richards @ERiscooking, this stuffed rolled roast is an easy way to take a budget roast like Eye of Round and turn it into something you’d be proud to serve to company. It’s very lean so you may even consider wrapping it in bacon – who doesn’t like bacon after all? Other options for filling: add asiago or Parmesan to the mixture, use pesto instead of mustard.

prep time

30 min

cook time

35 min

Carpaccio-style Beef with Patatas BravasChef Federico Lopez of Mexico prepared a tapas version of this recipe on his visit to the Canadian Beef Centre of Excellence for our Tapas Periscope Party. Patatas bravas are a traditionally served as tapas in Spain – chunks of crispy fried potato served with a ‘fierce’ (bravas) tomato-based sauce and garlicy aioli. We took the cue from Chef Federico, serving our light supper version with slivers of seared beef steak, cooked to just rare to medium-rare. Instead of a cooked tomato sauce, we garnished with smoky wilted grape tomatoes. This would be good with a guacamole as well.