Recipe by Chef Riel Mariano
www.instagram.com/Chefs604Rei
INGREDIENTS
1 500g high quality beef tenderloin
12 large asparagus spears, shaved or
thinly sliced
1/2 cup arugula
100g fresh morels or any mushrooms,
sliced
1/4 cup shaved parmesan
1/2 cup mayonnaise
1 Tbsp. white truffle oil
1 tsp minced garlic
squeeze of lemon
extra virgin olive oil
Seasoning
BEEF TENDERLOIN DIRECTIONS
Wrap the beef tenderloin in plastic wrap, and
freeze for about 2 hours. Using a very sharp knife,
cut the beef across the grain into 1/8 inch thick
slices. Place the slices between sheets of plastic
wrap and gently pound with the flat end of a meat
mallet until paper thin.
TRUFFLED MAYONNAISE DIRECTIONS
In a small bowl mix together mayonnaise, garlic,
truffle oil, and lemon. Season and taste. Adjust
seasoning to desired likeness.
Sauté morels in butter, season, and set aside.
ASSEMBLY DIRECTIONS
Arrange the slices on six individual chilled plates.
Add the asparagus, arugula and morels to a bowl
and toss with a drizzle of olive oil. Season with salt
and pepper. Arrange the mixture in the center of
each plate. Garnish with parmesan and drizzle of
the truffle mayo. Enjoy!
INGREDIENTS
4 oz orange juice,
1 oz club soda and
1½ oz vodka.
iiCiNG Raspberry
Grapefruit
DIRECTIONS
1. Combine the Orange Juice,
Club Soda and Vodka.
2. Top with 2 squirts of iiCiNG
Raspberry Grapefruit.
3. Garnish with a raspberry and
grapefruit slice.
TIP: Simply add one of our iiCiNG
Flavour shots to your favorite
light beer or vodka soda to create
a refreshing low-calorie hard
soda, cooler or cocktail. - Currently
sold online at www.iicing.ca. Check
us out on Facebook, Instagram and
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