The Barrington Steakhouse & Oyster Bar
Chef Dwayne MacLeod’s Beef, Bacon, & Bleu is the perfect appetizer combining juicy beef, salty bacon, and creamy blue cheese and Devonian Coast Premium Tawny is a home run in this bases-loaded winning combination. Visit the new Barrington Steakhouse & Oyster Bar in the core of downtown Halifax or try this recipe at home. Doubledip by starting your night off with this pairing and end it with the same wine and a lovely cheese plate, and experience the untapped versatility this wine has for your collection.
2 oz Port Wine
1 oz White Sugar
2 oz Corn Syrup
⅛ oz Cracked Back Pepper
3½ oz Balsamic Vinegar
¾ oz Maple Syrup
Beef, Bacon & Bleu*
1 oz Tenderloin
¼ oz Blue cheese
½ Bacon slice
*This is for one portion—make as many as you want
Port Reduction Method: Reduce by half and chill.
Balsamic Reduction Method: Reduce till it coats a back of a cold spoon and let chill.
Beef, Bacon & Bleu Method: Cut the tenderloin in slices ¼ inch tick and 2” wide. Place on top of the bacon and then put the blue cheese on top of the beef. Roll and skewer till ready to cook. To cook, bake them in the oven till the bacon is golden brown at a temperature of 375 degrees. To plate place your beef Bacon & Bleu and drizzle your port reduction and balsamic reduction over and finish with a little coarse sea salt and enjoy.