The Donnelly Pub Group is offering an awesome Dine Out deal for $18 at The Calling and Cinema with food from executive chef Michael Knowlson. Cinema only opened last month and it was the first time I got to check it out! It’s beautiful, spacious and right on Granville Street. See for yourself…
We were lucky enough to get the recipes to an appetizer, entree and dessert from their Dine Out menu! So if you’ve eaten there and wondered how to make the Beef Carpaccio, Maple Glazed Salmon or the warm Mixed Berry Pie – you’ve come the right place!
Summary
Preparation Time: 10 min
Servings: 1
Meal type: Appetizer
Recipe Rating: 
Ingredients
- 75g of AAA Alberta beef tenderloin
- 50g of Baby Arugula
- Truffle aioli – garlic mayo with truffle oil
- 15g of French Vinaigrette
- Shaved fresh parmesan cheese
- Sea salt, Fresh ground pepper
- 2 crostini
Instructions
1. Cut beef into thin slices.
Chef’s tip: Cut the beef along the grain. Wrap in saran wrap into a cylinder shape and freeze it over night. This makes it easier to cut the beef into thin slices.
2. Place thinly sliced beef around the plate, sprinkle with salt.
3. Dress with arugula and the French vinaigrette.
You can find a recipe for French vinaigrette here.
4. Use a spoon to drizzle the truffle aioli around the plate.
Even if you don’t have a truffle aioli, sprinkle on some truffle oil for the smell and flavour. I never tire of how truffle oil complements food. For a truffle aioli recipe, here’s one I found.
5. Place the crostini on top of the salad.
6. Put shaved parmesan on the crostini.
6. Season with salt and pepper.
Results
Seriously delicious appetizer. The arugula and truffle oil go very well with the thin beef slices. I don’t recall tasting much of the French vinaigrette or parmesan cheese on the dish. Let us know where you buy your AAA cuts of meat for Carpaccio!
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Tags: aioli, arugula, beef carpaccio, Cinema, dhm, Donnelly Pub Group, french vinaigrette, Michael Knowlson, parmesan, The Calling, Truffle oil
