- 2 Ontario beef tenderloin medallions (1 ½ inch thick)
- sea salt
- canola oil
- freshly cracked black pepper
- 12 spears of asparagus, trimmed
- Fresh baguette slices
Miso Chive Butter:
- 1/4 cup unsalted butter, at room temperature
- 1 1/2 tsp white miso paste
- 1 tbsp thinly sliced chives
- ½ tsp honey
- pinch of sea salt
Building a Swedish Torch: Prepare a water bucket for safety. Using a chainsaw, make two vertical criss-cross cuts ¾ of the way down the centre of a dry 10-inch log. Blow any excess wood shavings from inside the log to open airways. Build a small fire of kindling and birch bark on the top of the log, ensuring it is on level ground. As the small fire burns, gently push embers into the log and allow them to fall down the centre, igniting the inside of the torch. Allow to burn for 20-30 minutes until glowing red on the inside.
In bowl, combine butter, chives, miso, honey and salt. Mix well. Set aside.
Season steaks liberally with salt and let come to room temperature, about 30-45 minutes. Drizzle with canola oil and rub to coat.
Heat cast iron skillet over Swedish torch until lightly smoking. Add steaks and cook, flipping every 30 seconds until brown crust has formed and instant read thermometer inserted into thickest part reads 125F (51C) for medium rare, about 10-12 minutes. Move steaks to foil-lined plate, sprinkle with pepper, wrap with foil and let rest for at least 10 minutes. Add asparagus to pan and cook, flipping occasionally, until charred. Move to plate. Toast bread slices in pan, flipping once. Serve steak, sliced and topped with a generous dollop of Miso Chive Butter over asparagus. Serve bread on the side.