Grand Canyon Layered Meat (Printable Version)

Layered meat terrine with vibrant blue cheese mousse evokes majestic canyon cliffs in every slice.

# What You’ll Need:

→ Meats

01 - 10.5 oz beef sirloin, thinly sliced
02 - 8.8 oz turkey breast, thinly sliced
03 - 7 oz smoked ham, thinly sliced
04 - 7 oz pork loin, thinly sliced

→ Blue Cheese River

05 - 5.3 oz blue cheese, crumbled
06 - 3.5 oz cream cheese, softened
07 - 2 tbsp heavy cream
08 - 1 tbsp fresh chives, finely chopped
09 - 1 tbsp fresh parsley, finely chopped
10 - Freshly ground black pepper, to taste

→ Binding Layer

11 - 4 large eggs
12 - 1/2 cup whole milk
13 - 1/4 cup heavy cream
14 - 1/2 tsp salt
15 - 1/4 tsp ground black pepper

→ Garnishes (optional)

16 - Microgreens
17 - Edible flowers
18 - Toasted walnut pieces

# Step-by-Step Guide:

01 - Preheat oven to 320°F. Line a standard loaf pan with plastic wrap, leaving overhang to cover the top.
02 - In a small bowl, whisk together eggs, milk, heavy cream, salt, and black pepper until combined.
03 - Blend blue cheese, cream cheese, heavy cream, chives, parsley, and black pepper until smooth; set aside.
04 - Arrange beef slices overlapping on one side of the pan. Add layers of turkey, smoked ham, and pork loin alternately, creating a downward slope to mimic canyon walls.
05 - Brush some of the egg mixture lightly over every 2 to 3 meat layers to act as a binder.
06 - halfway up the pan, spoon the blue cheese mixture in a thick line down the center, then continue layering meats around and above it, maintaining the layered effect.
07 - Finish with a final meat layer, fold over plastic wrap to seal. Cover tightly with foil. Place loaf pan in a larger roasting dish filled halfway with hot water.
08 - Bake in preheated oven for 1 hour 15 minutes. Cool to room temperature, then refrigerate for at least 4 hours or overnight to set.
09 - Remove from pan onto serving platter. Slice thickly to showcase layered meats and blue cheese river. Garnish with microgreens, edible flowers, and toasted walnuts if desired.

# Expert Tips:

01 -
  • It looks like edible art on the plate, and guests will genuinely stop to admire it before taking a bite.
  • The flavors are sophisticated without being fussy, with that blue cheese creating unexpected richness against the savory meats.
02 -
  • Slicing your meats thin is non-negotiable; if they're too thick, the layers won't meld together properly and the whole thing will be tough and difficult to slice cleanly.
  • The water bath temperature matters enormously—if your oven runs hot or the water is boiling, the eggs will scramble and you'll lose your silky binding layer.
03 -
  • Use a sharp knife dipped in hot water between slices; it keeps the layers from tearing and gives you clean, beautiful cross-sections that showcase all your work.
  • If your blue cheese mixture seems too stiff, add heavy cream one tablespoon at a time until it reaches the right consistency—too thick and it won't layer properly, too thin and it spreads instead of staying centered.
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