This text is part of the special Pleasures notebook
True to its meaty reputation, Moishes shares with us a recipe that can be served as a starter, or as a main dish if you double the proportions. For a more successful tasting, we recommend using Canada AAA or Canada Prime quality beef.
Ingredients
80g (2.8 oz) beef filet mignon
5 g (1 tbsp) Calabrian peppers
10 g (2 tbsp) pickled mustard seeds
10 g (2 tbsp) marinated pearl red onions
2 g (1 tsp) chives
20 g (0.7 oz) grated Manchego cheese
1 quail egg yolk
Pickled mustard seeds
125g (1 cup) mustard seeds
270 ml (1 ¼ cup) white vinegar
12 g (1 tbsp) salt
8 g (½ tbsp) sugar
Marinated pearl red onions
200g (½ lb) pearled and peeled red onions
250 ml (1 cup) water
250 ml (1 cup) white vinegar
100 g (½ cup) sugar
3 g (1 tsp) salt
Preparation
1. Soak mustard seeds overnight in vinegar, then bring the mixture to a boil, and add salt and sugar. Let cool.
2. To make the marinated onions, bring the brine solution (water, vinegar, sugar and salt) to a boil, before pouring it, hot, over the onions. All onions should be well covered with liquid. Let cool and refrigerate.
3. Cut the filet mignon into cubes, and mix these cubes with the marinated pearl onions, chives, mustard seeds, chili peppers and a pinch of salt.
4. Serve the resulting mixture on a chilled plate, crowning it with the quail egg yolk and grated Manchego cheese.
This content was produced by the Special Publications team at Duty, relating to marketing. The writing of the Duty did not take part.