Pannequet of Belgian Blue Beef marinated
in fresh goat cheese and dried tomatoes

To serve four

A Pannequet (from the same root word as pancake) is like a small stuffed crêpe.  The Pannequets in this recipe can be served as an hors d 'oeuvre or as an appetizer.  To accentuate the unique taste of Belgian Blue Beef, the «crêpe» is replaced by a thinly sliced sheet of beef, «carpaccio» style.

The Pannequets 

• Filet or inside round of Belgian Blue Beef 400 g 14 oz. 
• Capers 1 tbsp 
• Dijon mustard 1 tbsp 
• Chopped parsley 2 tbsp 
• Mayonnaise 1 tbsp 
• Red bell pepper cut into fine dice  1/2 
• Diced green onion  1 
• Salt, fresh ground pepper, tabasco sauce, Worcestershire sauce  

  The Marinade 

• Fresh Goat cheese  50 g 2 oz. 
• Olive oil  5 tbsp 
• Balsamic vinegar  2 tbsp
• Basil leaves 4-5 
• Dried tomato slices cut into small cubes  4 
• Salt, pepper 

Method:

Wrap the cut of meat in plastic wrap and place in the freezer for approximately 2 hours (this will facilitate thin slicing).

Prepare the marinade by mixing all ingredients and leave to infuse.  When ready, cut 8 thin slices of Belgian Blue Beef carpaccio style (wafer thickness), delicately place them on a sheet of waxed paper and keep in the fridge.  Grind or chop the remaining meat to which you add all other ingredients.  Season to taste.

Divide this mixture amongst the thin slices of beef. Roll the slices around the mixture to form small cylinders. Place the completed Pannequets in the marinade and leave an hour before serving. Turn frequently while marinating.

La Gantoise Inc. - tel: (613) 679-4133 or e-mail