Canadian Friends of Tel Aviv University Invites you to

The Great Canadian Steak & Whisky Experience at home

Event at a glance:

  • Date: 29 October 2020

  • Time: 7:00 PM

  • Hosted Virtually by David and Leanne Matlow

  • For more information: cftau@cftau.ca
    416.787.9930 | 514.344.3417 

Here is a new experience NOT in the Sukkah (this year) that will give your taste buds a much-needed boost.

Cook your steak live with Anthony Rose. All the ingredients will be supplied to you in your meal kit.

Support TAU’s students while learning the art of the perfect steak from Chef Anthony Rose and learn about Canada’s Oldest Award-Winning Whisky from veteran global whisk(e)y brand ambassador & current Spirits Portfolio Expert Colin MacDougall.

 

Hosted Virtually by David and Leanne Matlow

*All dietary laws will be observed
Tax receipts will be issued for the maximum allowable

$250 per person including food and alcohol
delivered to you at home
($150 Additional Meal)

Steak à la Forestière
or in Hebrew if you prefer סטייק היער

THE RECIPE

INGREDIENTS:
1-1lb centre cut Striploin Steak
1/2 cup olive oil
3 cups mushrooms ie: shiitake, oyster, chanterelle
2 shallots
1/4 bunch of thyme
3 bulbs of garlic
4 ounces good Madeira, Cognac or Port
Salt
Pepper
That’s it that’s all.
… So delicious …

INSTRUCTIONS:

Step 1

  • Pre-heat your oven to 450 degrees
  • Place a cast iron plan or an oven-safe skillet in the oven to warm up for searing your steak

Step 2

  • Slice all ingredients
  • Chop a variety of mushrooms into chunky slices
  • Cut Shallots in half and slice
  • Take three bulbs of garlic crush and dice them up to small pieces
  • Chop up top of the thyme into small pieces and separate from woodier part of the time.  Keep both to the side
  • Pat dry your steak and let sit until you are ready for preparation.  (DO NOT RINSE or PRE OIL)

Step 3

  • Take a separate skillet and heat on stove top at a medium to high heat
  • Pour 4 – 5 tablespoons of the olive oil into heated pan
  • Add chopped shallots and garlic in pan at same time to sauté.  Right away add pinch of pepper and salt.
  • You don’t want to season all at beginning – want to season at beginning middle and end.
  • After 45 seconds add mushrooms on top of the shallots and garlic
  • Let them sit for a bit on top of onions – don’t mix it around
  • Mushrooms add moisture to the pan.  Stuff on bottom caramelizing and moisture being added.
  • Add a little pinch of salt (coarse salt) and pepper-stir (just a little and leave)

Step 4

  • Lightly Salt and Pepper your steak
  • Go back to mushrooms and lightly move them around
  • They should be loosely sauteed and somewhat caramelized does not need full caramelized
  • Add chopped thyme (not with stem)
  • Add cognac/madeira or port (SLOWLY) to the mushrooms and stir and reduce until liquid almost gone and take off heat and let sit on side.

Step 5

  • Remove HOT pan from the oven (REMEMBER TO USE OVEN MITTS)
  • Place on pan on stove top on high heat (the best way to pan sear a steak is on a high heat)
  • Add a small amount of olive oil to the pan and let it get hot.
  • When the olive oil is hot enough lift the pan away from you in one hand and place one tip of the steak in the pan by the oil and slowly lower it.  This will help from oil splattering back
  • Once the steak is in the pan DO NOT MOVE THE STEAK
  • Allow the steak to caramelize.  This may take a number of minutes. Depends on the size of the steak
  • Once you see caramelization on the edges of your steak you can quickly check if the bottom of the steak has been caramelized/seared enough to turn it over (sneak a peak with tongues) (maybe 1.5 minutes)
  • Once the steak is ready to turn over.  Allow cooking time for caramelization. 
  • Add the rest of the thyme

Step 6

  • Once steak is ready to your specifications remove from pan and place on plate to rest (approx. 2 – 3 min).  Add the thyme and place on top of steak
  • Allow steak to rest for approximately 5 minutes depending on how cold or warm the temperature is around you

Step 7

  • Warm the mushrooms back on the stove quickly and take a scoop and place in middle of the plate
  • Remove thyme and add sliced steak on top of mushrooms.

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Ontario and Western Canada

3130 Bathurst Street, Suite, 214, Toronto, ON | M6A 2A1
Phone: 416.787.9930 | Email: toronto@cftau.ca


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Charitable registration: 124035643RR0001

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