2023 Taste Canada Cooks the Books
presented by Canadian Beef
Dry-Aged Rib Steak with Pommes Mousseline, Broccolini Purée and Prune Reduction
Recipe by: Student Chefs Alex Stepanenko and Erik Hansen
Team: Southern Alberta Institute of Technology (SAIT)
A classic rendition of meat and potatoes representing Alberta’s spirit, using local ingredients to elevate the simplicity of our dish and highlight the colors of our beautiful province. Enjoy our in-house dry-aged rib steaks with pommes mousseline, broccolini purée, TabascoⓇ Chipotle Pepper Sauce and Club HouseⓇ spiced roasted carrots, garlic confit tomatoes, and California Prune reduction.
Dry-Aged Rib Steak with Pommes Mousseline, Broccolini Purée and Prune Reduction
Ingredients
Pommes Mousseline
- 1.5 lb (700 g) medium Sunnycrest Yellow Star potatoes peeled
- 2.5 oz (75 g) butter cubed
- 2 oz (60 g) Parmesan cheese grated
- 1 cup (250 mL) cream
Broccolini Purée
- ½ lb (200 g) broccolini florets
- 1 oz (30 g) butter cubed
- ½ cup (125 mL) broccolini cooking liquid
California Prune Reduction
- 9 oz (250 g) California Prunes
- 4 cups (1 L) beef stock
- 2 oz (60g) butter cubed and chilled
Alberta AAA Dry-Aged Rib Steak
- 6 x 10 oz (285 g) frenched rib steaks
- Salt and freshly ground black pepper to season
- 4 Tbsp (60 mL) canola oil
- 6 rosemary sprigs
- 6 whole garlic cloves peeled
- 7 oz (200 g) butter
Garlic Confit Cherry Tomatoes
- 5 oz (150 g) whole garlic cloves peeled
- 4 cups (1 L) Alberta Highwood Crossing canola oil
- 25 oz (700 g) cherry tomatoes peeled
- Roasted Carrots with TabascoⓇ Chipotle Pepper Sauce and Club HouseⓇ Spice Rub
- 18 young carrots stems removed
- 2 Tbsp (30 mL) Highwood Crossing canola oil
- 3 Tbsp (45 mL) TabascoⓇ Chipotle Pepper Sauce
- 3 Tbsp (45 mL) Club HouseⓇ Carrot Spice Rub (see recipe below).
- 2 oz (60 g) butter
- Club HouseⓇ Carrot Spice Rub
- 3 Tbsp (45 mL) brown sugar
- 2 Tbsp (30 mL) salt
- 1 ½ tsp (8 mL) Club HouseⓇ Thyme Leaves
- 1 tsp (5 mL) Club HouseⓇ Onion Powder
- 1 tsp (5 mL) Club HouseⓇ Garlic Powder
- 1 tsp (5 mL) ground black pepper
Instructions
Pommes Mousseline:
- Preheat oven to 325°F (160°C). Dice potatoes into a medium dice, and transfer to cold, salted water. Boil until tender. Strain and transfer to baking sheet and bake for 3 to 5 minutes. Using the same pot, heat cream to a gentle simmer. Remove potatoes from oven and place in ricer. Rice the potatoes into a tamis, then use a spatula to push through the tamis into a clean pot. Finish the mousseline with cream, butter, and grated Parmesan over low heat until fully incorporated. Adjust seasoning as needed. Cover and keep warm.
Broccolini Purée:
- Season a large pot of water with salt and bring to a boil. Cook broccolini florets for 4 minutes or until tender. Drain and place broccolini in a blender with the reserved cooking liquid and butter. Blend on high speed until smooth. Adjust for seasoning and consistency as needed. Cover and keep warm.
California Prune Reduction:
- Add beef stock to a sauce pot on high heat and reduce by half. Add California Prunes and reduce by half again, then with an electric blender, blend until perfectly smooth. Strain into a sauce pot and return to heat and mount with cold, cubed butter just before serving.
Dry-Aged Frenched Rib Steak:
- Tie the steaks with butcher’s twine, (to maintain its round shape) and pat dry. Generously season both sides with salt and pepper. Heat pan on medium high heat, add canola oil and sear steaks for 2 minutes on each side. Place in a 325°F (160°C) oven until internal temperature reaches 110°F (45°C). Remove from oven. Return pan to the stove with the butter, garlic cloves, rosemary sprigs and baste the steaks for 2 minutes, then let rest.
Garlic Confit Cherry Tomatoes:
- Place Alberta Highwood Crossing canola oil and garlic cloves in a sauce pot and heat to 200°F (90°C). Remove from heat and let sit for 10 minutes. Add tomatoes and allow to infuse in the oil for 20 to 30 minutes. Drain tomatoes before plating and lightly season with salt.
Roasted Carrots with TabascoⓇ Chipotle Pepper Sauce and Club HouseⓇ Spice Rub:
- Preheat oven to 400°F (205°C). Scrub and cut carrots in half lengthwise. Rub with equal parts TabascoⓇ Chipotle Pepper Sauce and canola oil and roast in the oven for 15 minutes. Remove carrots from oven and evenly sprinkle with Club HouseⓇspice rub, add butter and return to the oven for another 5 minutes.
- Plate each steak with a spoonful of pommes mousseline and broccolini purée, place 3 carrots across and lean steaks on the carrots. Add confit cherry tomatoes and finish the sauce with butter and spoon over the steaks.
Notes
Yellow Star potatoes can be substituted with Yukon Gold potatoes.
Highwood Crossing canola oil can be substituted with regular canola oil.
The 2023 student 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.
Taste Canada Cooks the Books presented by Canadian Beef 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 2023 student chefs created their own unique dish following the Cooks the Books criteria based on the 2023 theme: New Canadian Flavours Rooted in Tradition. Drawing inspiration from their own cultural cuisines, heritages and traditions, students were challenged to develop a unique recipe using a variety of Canadian ingredients, a unique cut of Canadian Beef, as well California Prunes, a dash or two of Tabasco® sauce and a variety of Club House for Chefs herbs and spices. Recipes must also consider the seasonality of fresh Canadian ingredients so this year, 60% of all ingredients called for in each recipe must be grown, produced and/or raised in Canada. Students were able to reference the What’s in Season section of the Canadian Food Focus website for a complete list of fresh fruits and vegetables available in October/November in Canada.
Photo Credit: Stephen Chu