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5 oz Alberta Beef tenderloin, cut into strips
1 lemon & ginger crepe
1 cup barbeque sauce
1/6 cup pineapple juice
5 bean sprouts
3 snow peas, julienne
1 tbsp pickled ginger, julienne
3 medium shiitake mushrooms, julienne
1 clove garlic, finely chopped
1 tbsp shallots, finely chopped
1 tbsp diakon, julienne
5 leaves fresh mint, chopped
5 leaves fresh cilantro
5 slices pineapple, grilled
Onion sprouts for garnish
Chervil for garnish
- Marinate the beef strips in ½ of the barbeque sauce for at least 2 hours up to 24 hours, the longer the better.
- On a barbeque, grill the pineapple and the strips on beef. Make sure the grill is very hot to insure that the beef does not stick.
- At the same time, in a hot fry pan, sear the above vegetables. Add them in this order: garlic, shallots and mushrooms and then snow peas, bean sprouts, diakon and pickled ginger.
- Add the pineapple juice and reduce by half.
- Mix in the remaining barbeque sauce, mint, cilantro, salt and pepper.
- To assemble: lay the crepe out flat and place the sautéed vegetables in a line down the middle of the crepe. Place the grilled pineapple on top then the barbeque beef strips on top of that. Roll the crepe like a cannelloni and warm through a 350F oven.
- Cut in half and place in the center of the plate. Then drizzle some of the warm barbeque sauce around the plate and garnish with onion sprouts and chervil.
Lemongrass & Ginger Crepe
1 cup flour
1 ¼ cups milk
3 large eggs
1 ½ tsp lemongrass, finely grated on a rasp
1 tsp fresh ginger, finely chopped
1 tsp fresh mint, finely chopped
- Add 1 tsp of the lemongrass and the ginger to the milk, and in a pot, simmer for 15 minutes to infuse the flavours. Allow to cool.
- In a bowl, beat the eggs and add the flour in three stages. Make sure to remove all lumps between each stage.
- Then add the infused milk, the remaining lemongrass and the chopped mint; season with salt and pepper.
- Leave the batter sit in the fridge for at least 20 minutes before making the crepes.
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