Red Wine and Horseradish Marinated Beef Strip Loin with Caramelized Onions

I don't eat beef often, but when I do I like it to be a thick, juicy steak that's packed with flavor and served with a couple of buttered veggies. Caramelized onions are a great topping for steak. They are so versatile and adaptable. Sweat them, grill them, brown them... they can be found in a wide range of recipes. Onions are cooked so often here that we have a running joke about it. "Mmmm, something smells good..." Just how sauteeing onions can turn the ham-handed novice into a fantastic cook, marinating your meat can turn a cheap cut into something quite delicious. Marinating adds flavor but also acts as a tenderizer. Here, the acidity in the wine will tenderize the meat by breaking up the bonds that hold the proteins together, this is also called denaturing.


Asparagus Amandine Recipe

Serves 2


• 2 strip loin steak, about 300g each • 2 tablespoons sunflower oil • 1/4 cup red wine • 2 tablespoons prepared or fresh grated horseradish • salt + ground black pepper

In a bowl large enough to hold both steaks, mix the oil, wine and horseradish together. Add the beef and season with a pinch of salt and a few crunches of blackpepper. Cover and let sit in the refrigerator for 2-4 hours.

Maple Caramelized Onions

• 2 medium onions, thinly sliced • 3 tablespoons butter • 1 tablespoon maple syrup

In a medium pan, on high heat, brown the onions in the butter, stirring often for 10-15 minutes, until the onions are a nice dark brown. Lower the heat if it gets too hot. Finish with the maple syrup and set aside.

Cooking It

Pre-heat the oven to 375°F. In a pan, heat up a drizzle of oil. Sear the steaks 2-3 minutes on each side. Season with salt and pepper. If you want the steaks rare, this should about do it for a 1" thick steak. If you want them cooked more, transfer them to a small tray and finish in the oven until desired doneness. Top with horseradish and caramelized onions.

Port and Thyme Chicken Liver Pâté

While food shopping, I came across some quality chicken livers perfect for making pâté.What's nice about this kind of recipe is that you can experiment with it; swap the port for a different liquid or switch the thyme for another herb or spice. Don`t be scared. Making pâté is easier than it looks, and it can be done in under 30 minutes*. Enjoy it with crackers, on toasted bread, or in a sandwich.


• 1 lb chicken livers • 2 shallots, chopped • 1/2 cup port wine • 4 sprigs of thyme, leaves only • 1 garlic clove, chopped • 2 tablespoons butter • 2 tablespoons duck fat or butter • salt + black pepper

In a sauté pan, sweat the shallots in 2 tablespoons of butter on medium heat until soft--about 5 minutes. Add the garlic and thyme and cook for another 2 minutes. Transfer to a bowl. In the same pan, heat up a tablespoon of oil and once the oil is sizzling, sauté the chicken livers. Cook on each side for about 4 minutes. Add the shallot mixture, stir, and add the port. Let it reduce until you have a thick sauce. Season with salt and pepper and remove from heat.

Transfer everything to a food processor and add the duck fat (or butter). Whizz until smooth. Line a mold with plastic wrap and pour the mixture in. Seal it with the plastic. *Refrigerate for at least 45 minutes.