GOLDEN VALLEY, Minn. -- If you're looking for the ultimate sampling of up-north food - then you'll want to head to Brainerd this weekend!
Madden's on Gull Lake is hosting a Food and Wine weekend, August 26-28. The event features cooking demonstrations and taste testing with acclaimed local chefs. The chefs will share some insider tips and tricks of the trade.
Madden's Executive Chef Matias Latorre stopped by the KARE 11 Today to serve up a sample of the menu.
Rosemary and merken rubbed elk tenderloin
4 elk tenderloin medallions (8-10 oz.)
2 teaspoons finely chopped fresh rosemary
1 teaspoon Merken
Salt and pepper
Sautéed asparagus for presentation
Season the medallions with the rosemary, merken, salt and pepper. Heat a sauté pan on high heat with 2 tablespoons of olive oil and sear the medallions for both sides until nice and brown. Reduce the heat to medium and cook them until desire doneness.
For the root vegetables:
1 cup diced butternut squash
1 cup diced turnips
1 cup diced parsnips
1 cup diced radishes
½ cup diced onions
1 cup diced bacon
8 garlic cloves peeled
2 teaspoons butter
1 teaspoon chopped fresh thyme
2 tablespoons maple syrup
Salt and peppers
Heat your oven at 380 degrees F. On a baking sheet, place the bacon and bake it for 5 minutes. Remove from the oven and put it on a mixing bowl. Add the diced root vegetables, garlic, salt, pepper and butter and mix well. Place the vegetables back in the baking sheet and roast them for 15 minutes. Open the oven and add the maple syrup and mix well. Cook for another 15 minutes or until golden brown. After remove it from the oven mix well to incorporate all the ingredients together.
Black currant sauce:
½ shallot diced
1 garlic clove minced
1 teaspoon lemon zest
1 cup Madeira
1 cup black currant jam or puree
2 teaspoons olive oil
Salt and pepper
In a sauté pan heat the olive oil. Add the shallots and garlic and sauté for one minute. Pour the Madeira and reduce for couple minutes until reduce to half. Add the black currant jam and lemon zest. Mix well and simmer for 8 to 10 minutes. Season with salt and pepper to taste.
On a dinner plate place some sautéed asparagus. Put the elk medallion on top. Add the root vegetables on top the meat. Finish the plate with couple spoons of the sauce. Fresh chopped parsley add some freshness to the dish.
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