Curiosity Got The Chef

Braised Rib Eye Morcon with Fire-Roasted Tomato and Mango Sauce

A perfect example of when a Filipino classic meets Canadian cuisine and says, “Wanna hook up, eh?”

Ingredients:

600 g whole rib eye

1 whole carrot

12 stalks of mini asparagus

150 g of whole feta cheese

2 cups of crushed fire-roated tomato

1 mango

2 stalks of fresh thyme

2 cloves of minced garlic

Directions:

1. Slice rib eye thinly, following its shape to form 1 thin sheet of meat. Slice the sheet into three long pieces.

2. Cut the carrot into three long rectangular strips, slightly bigger than the asparagus strips.  Blanche the carrot strips in a pot of boiling water for 1 minute.

3. Cut the feta cheese into thin strips, approximating the size of the asparagus.

4. In each sheet of beef, place 4 stalks of asparagus, 1 strip of carrot and strips of feta cheese. 

5. Roll the sheets to cover the filling. Secure each roll with butchers string.

6. In a pot, sear the morcon on all sides to get a brown crust. Pour in tomato, garlic, mango slices, thyme and season with salt and pepper.  Bring to a boil and cook in the oven 200 degrees C for 12 to 15 minutes.

7. Remove morcon and let rest. Cut the strings.

8. Blend the sauce and adjust seasonings.

9. Serve the morcon by slicing them into ½ inch thick disks and placing them on top of the sauce.