5 oz Alberta Beef tenderloin, cut into strips
1 lemon & ginger crepe
1 cup barbeque sauce
1/6 cup pineapple juice
5 bean sprouts
3 snow peas, julienne
1 tbsp pickled ginger, julienne
3 medium shiitake mushrooms, julienne
1 clove garlic, finely chopped
1 tbsp shallots, finely chopped
1 tbsp diakon, julienne
5 leaves fresh mint, chopped
5 leaves fresh cilantro
5 slices pineapple, grilled
Onion sprouts for garnish
Chervil for garnish

1. Marinate the beef strips in ½ of the barbeque sauce for at least 2 hours up to 24 hours, the longer the better.
2. On a barbeque, grill the pineapple and the strips on beef. Make sure the grill is very hot to insure that the beef does not stick.
3. At the same time, in a hot fry pan, sear the above vegetables. Add them in this order: garlic, shallots and mushrooms and then snow peas, bean sprouts, diakon and pickled ginger.
4. Add the pineapple juice and reduce by half.
5. Mix in the remaining barbeque sauce, mint, cilantro, salt and pepper.
6. To assemble: lay the crepe out flat and place the sautéed vegetables in a line down the middle of the crepe. Place the grilled pineapple on top then the barbeque beef strips on top of that. Roll the crepe like a cannelloni and warm through a 350F oven.
7. Cut in half and place in the center of the plate. Then drizzle some of the warm barbeque sauce around the plate and garnish with onion sprouts and chervil.

Lemongrass & Ginger Crepe

1 cup flour
1 ¼ cups milk
3 large eggs
1 ½ tsp lemongrass, finely grated on a rasp
1 tsp fresh ginger, finely chopped
1 tsp fresh mint, finely chopped