Updated: 02/10/2017 3:55 PM | Print Story |  Email

Bull Bites

On February 28, you can join the Minnesota Beef Council for a special event at Bent Brewstillery pairing beef and brews. The Culinary Director for Bonfire’s, Kevin Petroske, stopped by to share their recipe for Bull Bites and Brisket Sliders.

 

 

 

Bonfire’s Signature Bull Bites

The Bonfire Signature Bull Bites (often imitated but never duplicated )is a half-pound cast-ironed seared Cajun seasoned beef tenderloin tips served with onion haystacks, creamy horseradish and béarnaise sauce.

Bull Bites Recipe:

8 oz Beef Tenderloin cut in 1-1/2 inch cubes
4 tbsp. of Cajun seasoning
1 tbsp. of butter
White onion thinly sliced
Seasoned flour
Buttermilk
2 Roma tomatoes cubed
2 oz creamy horseradish cream sauce
2 oz béarnaise sauce

Procedure:

Cut beef tenderloin in to 1-1 1/2 inch cubes

Coat with Cajun seasoning and let marinate in refrigerate for minimum of 24 hours

Heat cast iron skillet and add 1 tbsp. of butter

Add in seasoned tenderloin and sear on all sides (Approximately 5 minutes for medium rare)

Soak sliced white onion in butter milk and dredge in seasoned flour then deep fry until golden brown

Plate Bull Bites and top with onion haystacks and cubed roma tomatoes and serve with creamy horseradish and béarnaise sauce

 

Bonfire’s Brisket Sliders

Bonfire's Brisket sliders (which are offered at the Beef and Brew Event only) is 2 oz of slow smoked beef brisket smothered in our house made char-BBQ sauce sliced thin topped with house made coleslaw and served on a fresh baguette

2 oz of smoked brisket sliced 1/4 inch (purchased smoked and heated sliced on grill or smoke brisket for minimum of 8 hours)
2 oz BBQ sauce
2 tbsp. Creamy coleslaw mix
Baguette cut in half and sectioned 2 - 2 1/2 inches


Procedure

Cut smoked beef brisket into 1/4 inch pieces

Smother in BBQ sauce

Place on cut fresh baguette

Top with creamy coleslaw