BBQ TERES MAJOR
RECIPE BY: Dean A. Thomas CEC CCE
“This sampling shares all the great flavors of the regional products in one taste. The BBQ rub lends the spice to this unique cut of beef, which accompanies the local products, highlighted by the C’est La Vie Cabernet Sauvignon reduction to add a little tannin in your diet.”
3 lbs. Angus Beef Teres Major
Chef Dean’s BBQ Rub*
1 Bottle C’est La Vie Cabernet Sauvignon
1 Each Onion, medium diced
1 Each Red Bell Pepper, medium diced
8 oz. Connelly Gardens Micro Greens
50 each Salt & Pepper Savory Butter Pâté Brisée Rounds
6 oz. Winchester Farms Super Aged Gouda
Drizzle Extra Virgin Olive Oil
Fresh Ground Black Pepper
*CHEF DEAN’S BBQ RUB
1/2 C Light Brown Sugar
3 TB Kosher Salt
1 TB Mustard Powder
1 TB Onion Powder
1 TB Paprika
1 TB Granulated Garlic
1 TB Black Pepper
1 Each Ancho Chile, seeded and ground
1/2 TB Cayenne Pepper
1 tsp Ground Cinnamon
METHOD OF PREPARATION:
1. Begin by dry rubbing the Teres Major with the BBQ rub 24 hours in advance to allow the cure to set.
2. Using a stainless steel saucepan, slowly reduce the wine with the onion and red bell pepper to 3/4 cup; strain and reserve in squeeze bottle.
3. For service, char-grill the BBQ cured Teres Major to medium rare; remove from heat and allow to rest for 3-4 minutes. Slice into 1/4 inch thickness.
4. Using the Salt & Pepper Savory Pastry as a base, top with a small amount of micro greens tossed with olive oil and black pepper; place a slice of BBQ beef on top with a small shaving of Gouda and complete with a few drops of wine reduction.