Meat Trio Salad

Meat Trio Salad
  • 4 servings
  • 1:15 Preparation
  • 0:35 Cooking
  • 2:10 Total Time


Add all
  • green sauce:

  • 15-20 leaves

    baby spinach

  • 15-20

    mini arugula

  • 1

    romaine lettuce

  • 1 pinch

    cumin powder

  • 190 cup
    (3/4 mL)

    olive oil

  • 140 mL

    cider vinegar

  • 1


  • berry dressing:

  • 8


  • 8


  • 8


  • 1/2 cup
    (125 mL)

    port or sweet red wine or non-alcoholic red wine

  • salt and black pepper

  • lamb tartare

  • 4 x 4 oz
    (3 x 130 g)

    fresh lamb chops

  • 4 tsp.
    (20 mL)

    meaux mustard (whole-grain mustard)

  • 2


  • 2 Tbsp.
    (30 mL)


  • marinated beef filet mignon

  • 7 oz
    (200 g)

    filet mignon

  • 8

    pearl onions

  • 4 tsp.
    (20 mL)


  • 1

    garlic clove

  • 2 Tbsp.
    (30 mL)

    sunflower seeds

  • veal liver

  • 7 oz
    (200 g)

    veal liver

  • 4 oz
    (120 g)


  • 8

    morels, fresh or rehydrated

  • accompaniments

  • 4

    peeled baby carrots

  • 4


  • 1

    white turnip, cut into brunoise

  • 4

    cherry tomatoes


Green sauce: In the food processor, pulse spinach, arugula, romaine, cumin, 7 Tbsp. (100 mL) olive oil, 8 tsp. (40 mL) cider vinegar and lime juice. Set aside.

Berry dressing: In a bowl, combine berries with remaining cider vinegar, port, salt and pepper. Set aside.

Lamb tartare: Use only the very freshest meat to make tartare. Bone the chops. Knife-chop the meat and combine with Meaux mustard and half of the shallots and cranberries. Season and refrigerate.

Marinated filet mignon: In a vacuum-sealed Ziploc-type bag, marinate remaining filet mignon with pearl onions, 7 Tbsp. (100 mL) olive oil, rosemary, garlic and sunflower seeds.

In a heated skillet over medium-high heat, brown the filet mignon in a little bit of olive oil, 2 - 3 minutes or so per side.

Veal liver: Cut the liver up into 11/4-in. (3-cm) cubes and season.

In a skillet, heat unsalted butter over medium heat and brown cubes. Add morels and sauté 2 minutes. Turn heat down to low and cook in a little olive oil for 15 minutes.

Vegetables: In a pot of boiling water, cook baby carrots and parsnips. Drain. Season.

Presentation: Using a pastry brush, draw a line of green sauce in a big plate. On the plate, place some venison tartare, a cube of venison liver and 3 slices of venison loin.

Sprinkle with morels. Place a baby carrot, parsnip and some turnip brunoise.

Garnish with halved cherry tomatoes and drizzle with berry dressing.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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© Société des alcools du Québec, 2007