As the weather heats up and Manitobans head outside, one thing is for sure…decks and grills are top of mind. Synonymous with summer, barbeque season beckons a good patio, great times and an even better cut of meat.
Food always pairs well with good company, like deck chairs and sunshine. But before you go drooling on yourself, be sure to take stock of everything you need to make your next dinner on the deck a success. After all, nothing makes your neighbours want to hop over the fence with envy like the smell of a steak sizzling on a grill.
Manitoba-grown meats are farmed right here on the prairies, produced by local farmers and ranchers who take great pride in their profession. But don’t just plan a barbeque, plan an experience. Be sure to prepare your main course with thought. If you’re grilling up hamburgers, add in fresh herbs and delectable cheeses to complement the cut. Serve fresh baked breads, harvest salads and corn on the cob. If you’re serving tenderloin or short ribs, consider a marinade (recipe on right). If it’s a juicy rib eye or a T-bone you’re after, try adding cracked sea salt and a dollop of butter while it rests. Quality condiments, gourmet oils and vinegars as well as unique seasonings can all enhance the dining experience.
Because dining outdoors has a way of evoking ease, pour yourself a glass of wine and kick off your shoes. Seriously, relax, just not too much because before you know it, you’ll be fending off neighbours who are eager to see what’s on the menu and what all the laughter is about.
Barbeque season has a way of transporting us to backyards, char lines and cocktail parties beneath the stars. This summer, a Manitoba-grown steak cooked to perfection that melts in your mouth should be enjoyed all season. Go ahead, fire up the grill!
Peppercorn-Balsamic Beef Tenderloin
- 1-3.5 lb
- beef tenderloin
- 1 cup
- balsamic vinegar
- 4 tbsp
- olive oil
- 3 tbsp
- Dijon mustard
- 8 cloves
- garlic, minced
- 3 tsp
- dried oregano
- 1.5 tbsp
- black peppercorns, coarsely cracked
- 1 tsp
- dried thyme
- 2 tsp
- dried rosemary
- 1 tsp
- salt
Trim and truss your beef tenderloin: cut off any hard pieces of fat. The soft fat will render during cooking and provide flavour. Place in large container or large Ziploc bag. Trussing it will help it keep its shape durivng cooking.
Combine the vinegar, oil, mustard, garlic, peppercorns, thyme, oregano, and salt in measure cup. Stir well.
Pour over the tenderloin and marinate for at least 2 hours and up to 8 hours. Take out of the fridge about 30 minutes before cooking.
Preheat barbeque on high for 10-15 minutes. Sear tenderloin on each side, no longer than 2-3 minutes per side.
Turn one side down of barbeque off and the other side to medium high. Cook tenderloin for 40 – 45 minutes, turning once after 20 minutes. Make sure you are cooking on the side without heat. Remove from heat when internal temperature reaches 135F.
Let rest for 10-15 minutes before carving.
For more recipe ideas check out www.mbbeef.ca
Elisabeth Harms is a Professional Home Economist who works with the Manitoba Beef Producers on Great Tastes of Manitoba. She has a Nutritional Sciences degree from the University of Manitoba. Her true passion is for food and creating new recipes in the kitchen.
ROSÉ ALL DAY
Summer time and the feeling is….Rosé - Rosé has been on a meteoric rise over the last three years, and for good reason: the fresh dry styles of the south of France just beg for a patio!!! Whether it is lounging after a long work week, or putting some shrimp on the barby with some pals - rosé is the most excited wine trend in years. Haven’t tried a dry Rosé yet? Why not start with one of Manitoba’s best sellers: Gerard Bertrand Cotes des Roses. Beautifully packaged in a Rose bottomed bottle, this wine is fresh and floral, with raspberry and orange blossom aromas. On the palate it is light and delicate with a long lingering finish. Time to start your love affair with summertime Rosé.
Mike Muirhead,
Sommelier (ISG, CMS), CSW
www.banvillandjones.com
A PERFECT COMBINATION
Flavour-infused Olive Oils and Balsamic Condiments are your ingredients of choice when you want HUGE flavour and EASY-to-make recipes. Perfect for summer BBQs, they add flavour, tenderize, and even help to seal in moisture. Simply put your meats or veggies in a Ziploc bag, add just enough oil and vinegar to coat, and remove as much air as possible before zipping it shut. Leave anywhere from 30 minutes prior to grilling up to overnight in the fridge for melt-in-your-mouth, delicious results.
Unit 3 - 145 Main St.,
Steinbach • 204.326.6457
prairieoils.ca
Easy Espresso BBQ Sauce Recipe
Deck envy is a thing
Dave Ketchen Star Building Deck Expert says decking trends for 2019 are steering away from the traditional. If wood is what you’re after, brown treated has overpowered green while the beauty of cedar continues to be popular with a trend towards the elegance of hardwoods such as pedra and ipe. Composite decking remains in demand with colour choice like greys, red browns, caramels, and mushroom tones. This summer why not dress up your deck? Accenting deck boards can provide a ‘picture framing’ feel where as aluminum or composite railing can add accent lighting to really enhance your outdoor space on beautiful summer nights. Railing systems have evolved to a clean, sleek and modern appearance and deeper textured embossing will highlight the woodgrain from a composite product. Grab some marshmallows, add a fire pit and you’re ready to make the most out of summer!
