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www.PassionforPork.com
Sous Chef Paul Shewchuk
Fairmont Jasper Park Lodge, Jasper
> Part of the Fairmont JPL's Duo of Alberta Pork
1 Tbsp (15 mL) double-smoked bacon lardons
Yellow Foot chanterelle mushrooms
1 Tbsp (15 mL) white wine
1 cup (250 mL) beef jus
1 Tbsp (15 mL) tomato concassé (peeled, seeded and chopped tomato)
1 tsp (5 mL) butter
In a small pan, render the bacon, straining off the fat when cooked. Add the mushrooms and sauté until cooked. Deglaze with white wine, add in the beef jus and bring to a simmer. Add in the tomato and finish with butter.
Prep Time: 10 Minutes
Cooking Time: 20 Minutes
Total Time: 30 Minutes