2021 Cooks the Books Recipe: Centennial College Team One

  • Middle Eastern Forest Roulade “Beef-e-Baharat”
  • Student Chefs: Sammantha McIlvenna and Meet Patel 

 

This year, Centennial College Team One competed as Team #LoveCDNBeef!

Team #LoveCDNBeef used Canadian beef as a feature ingredient in their recipe. ⁠For more about Canadian Beef, visit www.canadabeef.ca.  

 

Middle Eastern Forest Roulade “Beef-e-Baharat”

Let’s take a food journey that takes us across Canada while bringing in the flavor of the middle east. Using the beautiful flavors of the fall, and ingredients that maybe you would have never thought to use or put together, this beef roulade will have your family or dinner guests begging you for the recipe.

Print

Middle Eastern Forest Roulade “Beef-e-Baharat”

Course Main Course
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Servings 6 servings
Author Sammantha McIlvenna and Meet Patel, student chefs from Centennial College Team One

Ingredients

  • 1-2 lb Beef tenderloin
  • 10 Cremini mushrooms
  • 4 Carrot Fronds
  • 5 sprigs Mint
  • 3 cloves Garlic
  • ½ cup Canola oil
  • 1 cup Crushed hazelnuts divided
  • ½ lemon
  • 1 large Yukon potato
  • 1 medium Acorn squash
  • 1 large Granny smith apple
  • 1 Red bell pepper
  • 1 cup Beef broth
  • 1 cup Red wine
  • 1 tbsp Cumin seed
  • 1 tbsp Coriander seeds
  • 1 tbsp Cloves
  • 1 tbsp Cardamom seeds
  • 1 tbsp Smoked paprika
  • ½ tbsp Nutmeg
  • ½ tbsp Cinnamon
  • Salt and pepper to taste

Instructions

  • In a pan toast off all spices for 2 minutes and then put through a blender. Put blended Baharat spice mix in a dish and set aside.
  • Peel potatoes, apple and acorn squash and dice them into a small dice. Combine diced ingredients into a small bowl and add a tbsp of Baharat spice mix. Mix well until coated and then spread out on a baking sheet that is lined with parchment paper. Preheat the oven to 350°F and bake for 25 min or until golden brown.
  • In a blender add chopped carrot fronds, mint, garlic cloves, ½ cup of hazelnuts, the juice from half a lemon, and a pinch of salt. Start the blender on low speed, slowly adding in the canola oil. Increase the speed until fully combined. Season with salt and pepper for desired taste.
  • Chop mushrooms into a fine dice and sauté with oil, salt and pepper. Place mixture in a bowl and set in the fridge to cool.
  • Take beef tenderloin and with a sharp knife, butterfly it open. Take a beef mallet and with the flat side pound the meat to ½ inch thick. Season with salt and pepper and Baharat spice mixture.
  • Spread out pesto evenly to cover and then place mushroom mixture on top. Roll and tie or secure with toothpicks.
  • Take chopped carrots and place them in a roasting pan. Take stuffed tenderloin and place on top of the carrots and place in an oven that is preheated to 425°F for 30 min or to an internal temperature of 140°F. Allow to rest for 15min before slicing.
  • Take red pepper and slice into strips and sauté in a pan with ½ tbsp canola oil. Use peppers to garnish the plate to add color.
  • In a pot take the drippings from the roulade, beef broth, and red wine and reduce to get the consistency of syrup to use as a sauce for the dish.

Notes

CHEFS NOTES:
A tip for when pounding out the meat is placing a piece of cling wrap over your meat. This way your meat does not get destroyed in the process.
Make sure to thoroughly wash all your ingredients, especially your vegetables. Any remaining dirt that is on it you do not want to transfer that flavour to your dish
Keep your herbs in cold water. This will allow the herbs to stay fresh and will add a beautiful vibrant color to the dish.