Cold Roast Beef – crumbs, enoki, onion, mustard

An idea that came from leftovers. One Sunday I had some friends over and I made a steak and salad for dinner – I cooked too much steak, so I had leftovers. The day after I ate the steak and salad, and REALLY loved it, almost more than when it was fresh. There’s something about left over steak. The flavour is different, the bite is a little more firm from the fats being solid again. I felt the flavour of it was very nostalgic of eating roast beef sandwiches from leftovers after a big family dinner. And so that is the whole story behind this dish – leftovers garnished with sandwich ingredients.

The steak was cooked medium rare, then cooled overnight. Garlic and thyme bread crumbs, mustard cream using Kozliks horseradish mustard, triple crunch mustard, pickled and seared onions, crisp enoki mushrooms, caramelized onion puree. DSCF0004

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About torontofoodlab

Chef of Toronto Food Lab, a GPI division. View all posts by torontofoodlab

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