2022 Cooks the Books presented by Canadian Beef – Team: Thistletown Collegiate

• Season steaks with salt & pepper, Preheat a large skillet over high heat. Place Canola oil and steaks in a hot pan, create a quick sear on all sides. You don’t want to cook the Beef, you just want to create a nice crust. Remove steaks from pan and let rest for ten minutes. If you have purchased sheets of Puff Dough, no need to roll it out, just cut bands of the puff dough that will wrap around the outside of the steak. Wrap the dough around the outside of the Beef Tenderloins, seal with egg wash and brush the outside of the pastry with egg wash. Place the steaks on a cookie sheet and place in a preheated 400 F (204C) Oven for 10-12 min. To reach Medium Rare (Internal steak temp 140 F (60C). Rest 5 minutes before serving.

• Cut 2 Red peppers in half, remove seeds and stems, pan fry with the 1 Tbsp. of Canola oil on high heat until the outside begins to char, transfer to a pie plate and place in a 400 F (204C) and roast until soft (30-35 minutes).Place peppers in a bowl and wrap with cling film for 5 minutes (the steam created helps remove the skins). Peel peppers. Heat 1 tbsp. Of Canola oil with the onion, garlic and spices in a saucepan on Medium high, sauté until onions are translucent. Add the peppers and the beef stock, bring to a boil and simmer for 5 minutes, blend with a stick blender or food processor, keep warm.

• Melt butter, let rest for 5 minutes before starting sauce. In a bowl (that will be placed over a small saucepan of simmering water) place your Egg Yolks, Vinegar, lemon juice and seasonings. Whisk until the egg mixture starts to thicken and create pale yellow ribbons, if your egg mixture starts to scramble remove from heat and add a dash of lukewarm water to slow the cooking process. When your egg mixture has doubled in volume, remove from heat and slowly start to beat in the melted butter. Mix in prepared Horseradish sauce and keep warm until ready to serve.

• Wash and Season the Mushroom caps, preheat large frying pan, quickly sear off the mushroom caps with the Canola oil. Place on a pie plate and bake in oven for 8-10 minutes (until tender).

For the spinach:

• Melt the butter and add the seasonings, Onions and garlic in a medium saucepan over medium heat. Add spinach and sweat down to desired doneness. Divide spinach mixture into the 4 roasted Portobello Mushroom caps.