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A Top Chef’s Perspective

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An evening of fine dining, exquisite wine or beer pairings, and enjoyable company, this is exactly what you have to look forward to at the Sawridge Inn’s Chef’s Table.  The Chef’s Table is an evening in which the guests are introduced to an elevated dining experience.  A multiple course menu is created based upon your taste and then matched with wine or beer that complements each course.  In a private room, you and your guests are served by your chef for the evening who shares the secrets of each course so you can savour each bite.

Chef Christina Bowie brings the Sawridge Inn’s Chef’s Table to your home.  Enjoy the tenderloin bison perfected with the glace for your special evening.  

Roasted Pine Nut & Herb Bison Tenderloin with Oban Demi
Recipe by Clarence D. Buchanan
Preparation Time: 45 min
Category: Main Course

{tab=Oban Demi}

  • 2 tablespoons canola oil
  • 8 ounces shallots, sliced (about 2 cups) 
  • 4 ounces carrot, sliced (about 1 cups) 
  • 4 ounces celery, sliced (about 1 cups) 
  • 2 tablespoons sugar 
  • 2 tablespoons balsamic vinegar 
  • 4-oz of Oban Scotch1 14-ounce can low-salt chicken broth 
  • 1 14-ounce can beef broth 
  • 2 fresh thyme sprigs 
  • 1 1/2 teaspoons whole black peppercorns 
  • 1  bay leaf1 tablespoon butter, room temperature 
  • 1 tablespoon all-purpose flour

Heat oil in a large, heavy saucepan over medium-high heat. Add shallots, carrots and celery; sauté until tender, about 12 minutes. Sprinkle sugar over; sauté until mixture is deep brown, about four minutes longer. Add vinegar; stir until liquid evaporates, about one minute. Add Scotch; boil until reduced by half, about 20 minutes. Add both broths, thyme, peppercorns, and bay leaf; bring to boil. Reduce heat to medium; simmer uncovered 35 minutes to blend flavors, stirring occasionally.

Strain sauce through fine strainer into small saucepan; discard solids. Mix butter and flour in small bowl. Bring sauce to simmer over medium-high heat; gradually whisk in flour mixture. Cook until sauce is reduced to 11⁄4  cups, about five minutes. (Sauce can be made a day ahead. Cover; chill. Rewarm over medium heat.)

{tab=Seared Bison Tenderloin}

  • 12-pound Bison tenderloin roast
  • 2-oz pre toasted pine nuts
  • 2-oz goat cheese
  • 1 tablespoon olive oil

Preheat oven to 350°F. Place rack on rimmed baking sheet. Make a small incision in the end of the tenderloin with a small thin bladed knife pushing in towards the other end of the tenderloin. Then take the pine nuts and goat cheese and stuff into tenderloin. Sprinkle bison generously with salt and pepper. Heat oil in large, heavy skillet over high heat. Add bison to skillet and cook until brown on all sides, about five minutes. Transfer bison to rack on baking sheet. Roast in oven until thermometer inserted into center of bison registers 120°F for medium-rare, about 35 minutes. Transfer beef to cutting board and let rest 10 minutes.

{tab=Chef’s Table}

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Taylor Fladgate 20 yr Port


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