Blend and Extend Braised Beef Cheek with Portabella Mushroom Ravioli with Beer Consomme

This Blend & Extend recipe was developed for FBC2014 by Executive Chef Ned Bell of Four Seasons Vancouver and YEW Seafood + Bar.

Prep Time: 1 hr. | Cook Time: 3 hrs. 30 mins. | Serves: 4
Tip: For this recipe it is best to braise the beef cheeks and make the mushroom broth one day in advance.


1/2lb beef cheek, excess fat trimmed off
2cups beef stock
2cups water
3pc Portabella mushrooms, stems and gills removed, coarsely chopped
1pc medium white onion, coarsely chopped
1pc carrot, coarsely chopped
1stalk celery, coarsely chopped
1pc small tomato, coarsely chopped
4clove garlic, crushed
2tbsp grated parmesan
1pc egg, lightly whisked (egg wash)
1sprig thyme
1tbsp flour, for dusting
1/2lb pasta dough, rolled thin as possible, and cut into 3” rounds
1btl your favourite dark lager beer
1/2cup red wine
Olive Oil
Salt & Pepper


1. Preheat oven to 300 F
2. Season the beef cheeks with salt and pepper. Place a large saucepot on medium high heat, add one tablespoon of olive oil, and brown both sides of the beef cheeks. Remove the beef cheeks from the pot and reduce the heat to medium, add half of each of the carrot, onion, celery and garlic, brown the vegetables off in the pan then deglaze with the red wine. When the wine has reduced by two thirds add the stock, tomato, thyme and beef cheeks back into the pot.
3. Bring the pot of beef cheeks to a low simmer, cover and place in the oven for 2-3 hours or until cheeks are fork tender.
4. While the cheeks are cooking heat a tablespoon of olive oil on high heat in another sauce pot. Saute the mushrooms in the sauce pot until they are golden brown and tender. Remove half of the mushrooms and put aside.
5. Lower the heat and add the remaining onion, carrot, celery and garlic to the pot with the mushrooms, cook until the onions are translucent.  Add the water to the pot and simmer the mushrooms and vegetables slowly for one hour, strain the stock and keep aside.
6. When the cheeks are ready remove them from the liquid and allow them to cool, strain the broth and keep it aside. Add some of the beef cheek braising liquid to the mushroom broth for body and flavor.
7. Shred the beef cheeks along with the reserved sautéed mushrooms, mix them together and season with salt and pepper to taste. Add the parmesan cheese to the shredded cheeks and a splash or two of the leftover braising liquid. (this is your ravioli filling)
8. Lay out the pasta rounds on a lightly floured surface and place a spoonful of the cheek filling on top of half of them. Brush the remaining pasta rounds with the egg wash and place on top of the cheeks, pinching the edges of the dough together to create your raviolis.
9. Blanch the raviolis in boiling, salted water for 2 minutes or until pasta is tender.
10. Heat the mushroom/beef broth until it boils, add the beer to taste and serve over the cooked raviolis.


Beef Tenderloin Crostini with Blue Cheese Mushroom Sauce

Thick & creamy blue cheese mushroom sauce is drizzled over a spinach topped toasted baguette and then draped in a generous serving of beef tenderloin. The umami flavour from the cheese & mushrooms complement the saltiness of the beef, while the toasted baguette ads a nice crunch. Serve as an appetizer or use larger pieces of french bread to create a sandwich.

Recipe and photo by Brittany of My Daily Randomness.

Prep Time: 10 mins. | Cook Time: 20 mins.
Tip: The mushroom sauce is even better the next day.


1 tbsp olive oil
1/2 lb. assorted fresh mushrooms (crimini, portabella, shiitake & oyster)
1/2 cup heavy cream
1/4 cup plain Philadelphia cream cheese
100g Blue Cheese, crumbled
Salt & Pepper to taste
Baguette, sliced and toasted
Fresh spinach
Slices of beef tenderloin – cooked medium


1. In a medium pan, saute assorted mushrooms in olive oil until browned, approximately 6-8 minutes.
2. Meanwhile in a medium saucepan slowly heat heavy cream to a light boil. Stir in cream cheese and and crumbled blue cheese. Whisk until cheese is melted.
3. Whisk sauteed mushrooms into cheese cream mixture. Let sauce reduce on low heat, 5-10 minutes, whisking frequently. Stir in salt and pepper to taste.
4. Assemble crostini layering baguette, spinach, sauce and beef tenderloin. Serve warm.

Beef Mushroom Meatballs with Maple Dijon Sauce

Recipe and photo by Laureen of Fox in the Kitchen.

Prep Time: 20 mins. | Cook Time: 40 mins. | Makes: 24 meatballs.


1 small onion, chopped
1 Tbsp cooking oil, divided
1/2 lb mushrooms, diced
1 tsp oregano
1 tsp thyme
1 tsp parsley
1 tsp basil
1/4 tsp garlic powder
1/4 tsp sea salt
1/4 tsp ground pepper
1 extra-large egg
2 Tbsp tomato paste
1 lb extra lean ground beef
1/4 Cup maple syrup
1/4 Cup dijon mustard
1 tsp vegetable oil
1 tsp apple cider vinegar
Garnish (Optional)
sprig fresh rosemary, chopped


1. In a thick-bottomed skillet over medium heat, sauté chopped onions in a small amount of cooking oil along with a pinch of salt (the salt helps to release the onions sweet juices). Cook uncovered, stirring occasionally until the onions are deeply golden, brown, and caramelized (about 15-20 minutes). Remove from heat and set aside to cool.
2. Meanwhile, preheat oven to 400°F. Line baking pan with parchment paper.
3. In a medium bowl mix chopped mushrooms with oil. Layer mushrooms evenly on prepared baking pan.
4. Bake for 15 to 20 minutes, stirring every 5-7 minutes, until the mushrooms are tender and reduced in size. Remove from the heat and allow to cool. Process in a food processor until finely chopped but not puréed. Set aside.
5. Turn oven temperature down to 375°F. Line a baking sheet with parchment paper.
6. In a small bowl, or mortar and pestle, combine spices.
7. In large bowl, lightly beat egg. Add cooled onions, roasted mushrooms, spice mixture and tomato paste. Stir until blended. Add ground beef, stir until combined.
8. Form into meatballs about 1 1/2 inches in diameter and place on prepared pan. Recipe makes about 24 meatballs.
9. Bake for 20 minutes, or until meatballs are nicely browned and cooked through. For even cooking, spin the pan after 10 minutes.
10. While the meatballs are cooking, make the sauce.
1. In a small saucepan, combine syrup, mustard, oil and vinegar, whisk to blend. Bring to a boil, reduce heat to low and simmer, stirring often, for 8 to 10 minutes or until reduced to a glaze-like consistency. Remove from heat.
Note: Be careful when stirring, as the hot liquid bubbles up, sputters and splashes.
1. Once finished cooking, arrange meatballs on a serving plate, top each one with a dollop of sauce, insert fancy toothpicks, sprinkle plated meatballs with chopped fresh rosemary, and serve warm, as appetizers.

Beef Bourguignon

What could be classier – or easier – than serving classic Beef Bourguignon when you host your next soirée? Serve this recipe with mashed potatoes, egg noodles or rice.

Prep Time: 25 mins. | Cook Time: 2 hrs. 30 mins. | Serves: 6
Tip: With this dish, you’re free to enjoy the company as dinner slowly simmers in the kitchen. In fact, you can even make the stew the day before and simply reheat it in the slow cooker, oven or microwave. And here’s the big bonus – stew actually tastes better when made the day ahead. Slow Cooker: After Step 2, transfer meat to 24-cup (6 L) slow cooker. Cover and cook on low for 8 hours, adding reserved bacon, onions and mushrooms in final hour.


4 slices bacon, diced 4
2 medium onions, sliced lengthwise 2
8 oz fresh mushrooms, halved 250 g
2 lb Stewing Beef Cubes 1 kg
3 tbsp all-purpose flour 45 mL
3 cloves garlic, minced 3
1½ cups EACH red wine and beef stock 375 mL
1 bay leaf 1
1 tsp dried thyme 5 mL
1/2 tsp EACH salt and pepper 2 mL


  1. Pan-fry bacon in Dutch oven or heavy stockpot over medium-high heat until lightly browned. Remove bacon and set aside. Sauté onions and mushrooms in bacon fat until just browned. Remove vegetables and set aside.
  2. Brown beef, in batches and adding some vegetable oil if necessary. Sprinkle flour over meat. Add garlic, wine, broth, bay leaf, thyme, salt and pepper.
  3. Cook,  covered in 325°F (160°C) oven for 2 hours. Add reserved bacon, onions and mushrooms; cook for 30 minutes.

Nutritional Information

Per Serving
Calories: 357
Protein: 38 g
Fat: 18 g
Carbohydrates: 9 g


Beef and Mushroom Tortilla Pie

This version uses mushrooms and beef for the meat layer alternating with layers of beans, salsa and cheese. It’s definitely a meal in a slice.

Recipe and photo by eat. live. travel. write.

Prep Time: 40 mins. | Cook Time: 45 mins. | Serves: 6-8


For the meat:
3 tablespoons olive oil
2 shallots, finely diced
2 cloves garlic, minced
1 lb lean ground beef
1 lb mushrooms (I used crimini and shiitake)
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon red pepper flakes
salt, to taste
For the beans: 
1 tablespoon olive oil
1 shallot, finely diced
1 clove garlic, minced
1 can red kidney beans, drained
1 can black beans, drained
1 teaspoon ground coriander
1 teaspoon ground cumin
To assemble:
1 ½ cups salsa
12 6-inch corn tortillas
200g shredded cheddar cheese
To serve:
Sour cream
Avocado slices


Preheat the oven to 400°F.
To cook the beef and mushrooms:
  1. Place the mushrooms in a food processor fitted with a metal blade.
  2. Pulse until they are finely chopped.
  3. Heat the olive oil in a heavy skillet over medium-high heat.
  4. Add the shallots and garlic and cook sauté until they start to soften but not brown.
  5. Add the mushrooms and sauté until they start to brown (at this point you might want to drain any excess liquid or you can lower the heat and continue to cook until the liquid is mostly cooked off).
  6. Add the beef, mix to combine well with the mushroom mixture and cook until the beef is browned.
  7. Stir in the coriander, cumin and red pepper flakes and season with salt, to taste.
  8. Set aside.
To cook the beans:
  1. In a separate skillet, heat the olive oil over medium-high heat and sauté the shallot and garlic until they just start to soften.
  2. Add the drained beans and cook over medium heat until they are soft enough to mash.
  3. Stir in the cumin and coriander then use a potato masher or the back of a soup ladle to gently crush the beans. You can leave some whole so the texture is not completely smooth.
To assemble:
  1. Cover the bottom of a deep round baking dish (9-inches/ 23cm in diameter with a capacity of 2L) with about ¼ cup of the salsa.
  2. Top with 2 corn tortillas – you will have to cut them to fit the shape of the dish so the bottom is completely covered.
  3. Top with about 1/3 of the beef and mushroom mixture, then ¼ cup of the salsa then scatter about ¼ of the cheese.
  4. Layer on 2 corn tortillas, cut to fit the dish, then top with 1/3 of the bean mixture, then ¼ cup salsa and more cheese.
  5. Continue to layer the tortillas, beef and beans until you have used up all the ingredients. Make sure the top of the pie is just salsa and cheese on a tortilla layer.
  6. Depending on the size of your dish, you will get 2-3 layers each of beef/ mushrooms and beans.
  7. Bake for 20 minutes at 400°F, then broil on high for 3-5 minutes until the cheese on top is golden brown and bubbling.
  8. Serve slices with a dollop of sour cream and some extra salsa and fresh avocado slices