Longtime friend of the program and chef extraordinaire Renee Scharoff of Blonde on the Run catering in Boston tells us about her dish:
“I wanted to showcase the Aussie grassfed beef, and the preserved lemon, cheese and arugula oil give it a fresh, simple Mediterranean appeal. The arugula oil adds a splash of color and a little bitterness to balance the dish, and it’s really simple to make. I made an herbs de provence mix to crust the beef overnight, which echoed the housemade boursin and amplified its effect. The richness of the cheese complements the grassfed beef nicely too, which is naturally quite lean.”
What do you like about cooking with Aussie grassfed beef?
“My clients are always asking for the best products, and especially with beef that means grassfed and organic. As a chef I don’t have to manipulate it, just let the product shine and the natural flavors come through.”
Check out her recipe, Herb de Provence Australian grassfed ribeye with boursin, pickled lemon and arugula oil.