RECIPE: Benny's Bistro Grilled Beef & Crispy Pot Stickers


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The Savvy Grapes 'Rules of Thumb' Our Favorite Matches Back to Recipes Need help selecting wine for a party or a function? SHARE YOUR RECIPES Do you have a favorite recipe that you would like to post? Send it to us! BE SAVVY Send us your email to be included on the invitee list for *The Savvy Grapes* upcoming food & wine events. Cheers!	Benny's Bistro Grilled Beef & Crispy Pot Stickers with Wine Suggestions Serves 4-6 Chef Scott Adams of Benny's Bistro, Ottawa prepared this award winning recipe at the Midsummer HerbFest in July '07 The Savvy Grapes wine suggestion: This recipe has many flavours and tastes. One of The Savvy Grapes' favorite red wine made with Carmenère grapes. There is a great story about Carmenère....until recently, Chileans thought this grape was Merlot. After clinical testing it was found to be a native grape of Chile and they are now celebrating this unique grape and its flavours by making it Chile's signature wine. Carmenere wines have intense colour with aromas and flavours of black cherries, plums, smoke & a nice heat with a sweet & velvety taste. Cheers! NOTE ABOUT RECIPE: This is a multi-layered dish with: *Top Layer:* Crispy black trumpet, potato & Pecorino pot sticker Second Layer: Grilled Alberta beef tenderloin *Third Layer:* Micro green & herb salad with white truffle vinaigrette Fourth Layer: Fire roasted sweet pepper relish *Bottom Layer:* sorrel and scallion crème fraiche TOP LAYER: Crispy black trumpet, potato & Pecorino pot stickers 1 package wonton wrappers 1 large Yukon gold potato 1 clove garlic 1 bay leaf 2 sprigs fresh thyme 2 tbsp minced shallot 2 tbsp chopped fresh (or dried and re-hydrated) black trumpet mushrooms 2 tbsp grated Pecorino cheese 1 egg yolk 2 tbsp butter 1 tbsp canola oil 1 tsp kosher salt ½ tsp black pepper canola oil for frying 1. Boil the potato whole and unpeeled in salted water with the bay leaf and garlic clove until fork tender. Cut the potato in half and allow it to cool. Peel the potato and press through a ricer. 2. In a small sauté pan add the butter, canola oil, thyme, shallots and trumpets and cook over medium heat until the shallots have softened and appear translucent. Add this mix along with the Pecorino to the riced potato. Season with salt and pepper. 3. Brush the edges of the won ton wrapper with egg yolk. Place 1 tbsp of the potato and trumpet mix onto the centre and seal with another won ton wrapper. 4. Deep fry the pot sticker at 350 in canola oil until crispy and golden in colour. SECOND LAYER: Grilled Alberta beef tenderloin Select your preferred thickness of beef tenderloin and grill on BBQ with high heat to preferred doneness. Set beef aside until layering dish. Lightly brush all the peppers with oil and place directly onto a hot heat source. Gas burners or a hot barbeque will work great. Allow the skin of the peppers to char or blacken completely. Place the peppers in a large bowl and cover tightly with saran wrap. 2. Peel and core the peppers and discard all of the blackened skin and seeds. 3. Julienne the peppers and add the remaining ingredients. Mix well. THIRD LAYER: Micro green & herb salad with white truffle vinaigrette 1 tbsp minced shallot 1 tbsp white balsamic vinegar ½ tsp lemon zest 1 tbsp white truffle oil 1 tbsp good quality olive oil ½ tsp Dijon ½ tsp kosher salt ¼ tsp black pepper 1. Combine all the ingredients. Toss with mixed micro greens and your favourite fresh herbs. FOURTH LAYER: Fire roasted sweet pepper relish 3 sweet peppers (yellow, orange, red) 1 Poblano pepper (long green variety - look for in grocery store) 2 tbsp chopped fresh chervil 1 tbsp white balsamic vinegar 1tbsp good quality olive oil ½ tsp kosher salt ¼ tsp black pepper 1. Lightly brush all the peppers with oil and place directly onto a hot heat source. Gas burners or a hot barbeque will work great. Allow the skin of the peppers to char or blacken completely. Place the peppers in a large bowl and cover tightly with saran wrap. 2. Peel and core the peppers and discard all of the blackened skin and seeds. Julienne the peppers and toss with the remaining ingredients. Mix well. BOTTOM LAYER: Sorrel and scallion crème fraiche 1 bunch finely chopped fresh sorrel 1 cup crème fraiche (or sour cream) 1 tbsp finely chopped scallion ½ tsp lemon zest ½ tsp kosher salt ¼ tsp black pepper 1. Combine all ingredients and keep refrigerated until ready to serve. TO ASSEMBLE: 1. Using a large spoon, place a spoonful of crème fraiche on centre plate and decoratively swirl around the plate (do not go out to the far sides of the plate) 2. Place 1 or 2 spoonfuls of pepper relish on top of crème fraiche 3. Place a small mound of salad mixture on top of pepper relish 4. Sit grilled beef on top of salad mixture 5. Finish layering with the pot sticker on top of beef. Cheers & Enjoy!	HAVING A PARTY? 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