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

Recipe by: Student Chefs Thomas Goodwin and Yovan Zlicic from Thistletown Collegiate Institute

Weekday Wellington with Horseradish Hollandaise Sauce                    

Nothing beats a perfectly cooked steak dinner, enjoy this shortcut version of the classic Beef Wellington any night of the week. Tons of WOW factor and on your plate in 45 minutes from start to finish. 

Yield: 4 Servings

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Weekday Wellington Preparation

Course Main Course
Prep Time 20 minutes
Cook Time 12 minutes
Servings 4 servings
Author Student Chefs Thomas Goodwin and Yovan Zlicic from Thistletown Collegiate Institute

Ingredients

  • 4 thick cut 8oz (225 gr.) of Beef Tenderloin Steaks
  • 1 sheet store bought puff pastry cut into slices that mirror the thickness of the steaks
  • 1 Tbsp. (15ml) Canola Oil
  • 2 Tsp. (10ml) Salt
  • 2 Tsp. (10ml) Course Black Pepper
  • 2 large eggs whisked together for egg wash

Instructions

  • 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.

 

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Red Pepper Sauce

Course Main Course
Prep Time 45 minutes
Author Student Chefs Thomas Goodwin and Yovan Zlicic from Thistletown Collegiate Institute

Ingredients

  • 2 roasted red peppers
  • 1 cup (250 ml) Beef Stock
  • ¼ cup (60ml) finely diced onion
  • 3 cloves of garlic
  • 2 Tbsp. (30ml) Canola Oil
  • 1 tsp. (5ml) Salt
  • ½ tsp. (2.5ml) Ground Black pepper
  • ½ tsp. (2.5ml) Rosemary dried or fresh

Instructions

  • 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.

Notes

COOKS TIP : Canned or jarred Roasted red peppers are a great time saver when making the Red Pepper sauce. Usually less expensive when the price of peppers climbs in the winter.

 

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Horseradish Hollandaise Sauce

Course Main Course
Prep Time 30 minutes
Author Student Chefs Thomas Goodwin and Yovan Zlicic from Thistletown Collegiate Institute

Ingredients

  • ½ cup (125ml) Salted Butter -Melted
  • 3 egg yolks
  • 2 Tbsp (30ml) Prepared Horseradish sauce
  • 1 tsp (5ml) White wine vinegar
  • 1 tsp (5ml) Lemon juice
  • 3 Dashes Tabasco
  • 2 Dashes Worcestershire sauce
  • ½ Tsp (2.5ml) each of Salt & Pepper

Instructions

  • 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.

 

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Spinach Stuffed Portobello Mushroom Cap

Course Main Course
Prep Time 20 minutes
Author Student Chefs Thomas Goodwin and Yovan Zlicic from Thistletown Collegiate Institute

Ingredients

  • 4 portobello mushroom caps
  • 1 Tbsp (15ml) Canola Oil
  • 1 tsp (5 ml) each of Salt & Pepper

For the spinach:

  • 4 cups (880g) of washed baby Spinach Leaves
  • ½ cup (125ml) Onion Finely diced
  • 2 cloves of garlic Finely diced
  • 2 Tbsp (30ml) Butter
  • ½ tsp (2.5ml) each of Salt & Pepper
  • ½ tsp. (2.5ml) each of dried Thyme & Oregano leaves

Instructions

  • 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.

About Cooks the Books 2022

Taste Canada Cooks the Books is a cooking competition that invites Canadian culinary students from across the nation to compete for the title of Canada’s Best New Student Chefs. The 2022 students chefs selected a unique cut of beef for their recipe by exploring a new web-based education tool, the Canadian Beef Information Gateway. The Gateway has information on over 70 cuts of beef with cut descriptions, complete nutrition info per cut, how-to-cook recommendations, over 300+ recipe videos and more.

Access the Gateway by scanning a unique QR code or Click Here

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