2023 Cooks the Books presented by Canadian Beef – Team Thistletown Collegiate Institute
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2023 Taste Canada Cooks the Books
presented by Canadian Beef
Pan-fried Striploin Steak With Pemmican Compound Butter and Three Sister Vegetable Medley
Recipe by: Student Chefs Jacob Renwick and Romaine Bernard
Team: Thistletown Collegiate Institute
Exploring our Canadian heritage, celebrating the harvest, and inspired by Indigenous cuisine. This juicy pan fried steak is a perfect combination of past traditions and modern flavours.
Pan fried Striplion Steak With Pemmican Compound Butter and Three Sister Vegetable Medley
Ingredients
Centre of the Plate
- 3 -12 oz (340g) Canadian Striploin Steaks (steaks should be 1 ¼-1 ½ inch thick)
- 2 Tsp. (10ml) each of Salt, Ground Black Pepper, Club HouseⓇ Garlic Powder
- 2 Tbsp (30ml) Canola Oil
For the Pemmican Compound Butter:
- 8 oz. (226 g) Bone Marrow bones (pan fried to render out marrow)
- 6 oz. (170 g) Unsalted Butter room temperature
- ¼ cup (60 ml) California Prunes
- 2 oz. (60 g) Bresaola (Air Dried Beef from your favorite Deli, Bundnerfleisch can be substituted) Thinly sliced
- 3 Cloves roasted garlic
- 1 Tsp. (5 ml) each of Finely chopped chives, Club HouseⓇ Smoked Paprika, Club HouseⓇ Thyme Leaves
- 1 Tsp. (5 ml) TabascoⓇ Chipolte Pepper Sauce
- ½ Tsp (2.5 ml) each of Salt, Ground Black Pepper
For the Corn Rib/ Bean Butter:
- 3 oz. (90 g) Unsalted Butter room temperature
- ½ Tsp. (2.5 ml) each of Club HouseⓇ Ancho Chili Pepper, Club HouseⓇ Smoked Paprika, Club HouseⓇ Thyme, Ground Club HouseⓇ Garlic Powder, Salt & Ground Black Pepper
For the Butternut Squash Wrapped Green Beans:
- 18 oz. (510 g) Fresh Green Beans Trimmed
- 6 Thin Slices of Butternut Squash to wrap the Bean bundles with
For the Corn Ribs:
- 3 ears of Fresh Corn on the cob Split through the ear lengthwise, quartered and then trimmed to ‘Rib Shape’
For the Sweet Potato Squash Purée:
- 1 lb. (454 g) Sweet Potato peeled, diced into 1-inch (5cm) cubes
- 1 lb. (454 g) Butternut Squash peeled, seeded, diced into 1-inch (5cm) cubes
- 3 oz. (90 ml) Milk
- 1 oz. (28 g) Butter
- 1 Tbsp. Maple Syrup
- 1 Tsp. Tabasco Cayenne Garlic Sauce
- ½ Tsp. each of Salt & Ground Black pepper
Instructions
Sweet Potato Squash Puree:
- Add diced Sweet Potato and Butternut Squash into a saucepan, cover with cold water (add a pinch of salt) and bring to a boil. Simmer for 20 minutes (until tender). Drain in a colander, heat the milk, butter and maple syrup in the pan, add the squash, sweet potato and seasonings back into the pot and mash thoroughly. Keep warm until service.
Green Beans wrapped in Squash:
- As you are starting your Sweet Potato/Squash Mash fill another saucepan with water and a pinch of salt to blanch the Beans and Squash slices. Par cook the beans for 2-3 minutes, beans should be bright green and still have a bite to them. Using a skimmer, or slotted spoon, place beans In icy water to arrest the cooking process, blanch your squash slices for 1-2 minutes in the same water until pliable, also place the slices in the icy water. Once cooled, make 6 even bean bundles, wrap with squash slices and place on a shallow pie plate with a ½ inch of water, cover with foil and preheat your oven to 350 degrees. You will be heating up the beans 10 minutes before you want to serve. Turn off the stove but leave the water in the pot, you will bring it back to a boil 10 minutes before you want to serve, you will be blanching off the ‘Corn ribs’ in this water.
Pemmican Butter:
- In a food processor blend the Bresaola, California Prunes, rendered Bone Marrow, roasted garlic cloves and chives until they are very finely pureed. Add Butter and all remaining ingredients, blend well. Place blended Pemmican butter on a long sheet of wax paper and roll up the butter into a long snake shape, twist the ends of the wax paper to keep the butter snake shape together, place in freezer until ready to use.
Corn Rib/Bean Butter:
- Blend all of the ingredients in a mixing bowl until well mixed, you will be heating this butter up in a small frying pan 5 minutes before you want to serve.
Pan Fried Striploin Steak with Pemmican Compound Butter (and plating all your sides):
- 15 Minutes before you want to serve, Heat a Cast Iron Skillet over High Heat, lower to Med-High when hot, add Canola oil. Sear your seasoned Striploin Steaks on the fat cap first (place steaks vertical/upright between a pair of tongs and sear the fat cap for about 30 seconds, this builds up flavourful fat in your pan that will give you a tastier steak). Sear the first side of the steak for 4 minutes, building up a nice brown crust. Place your beans in the oven and your Corn ribs in the boiling water, start melting your corn butter in a frying pan on medium heat. Flip your steak and sear for another 3.5 minutes, turn off the heat and add 3 slices of your Pemmican butter to the pan and baste the steak for 30 seconds. Remove steaks unto a pie plate to rest for 5 minutes before service. Place the Corn ribs in the melted butter and get a gentle sear on the corn. Place your 6 dinner plates in the oven to warm for 1 minute. Pull out your beans, drizzle excess butter from your corn ribs on your bean bundles. START Plating: A line of your Sweet Potato Squash Puree, topped with a bean bundle, and corn ribs. Slice your rested steak into 6 even slices ( 3 generous slices per plate), top with two slices of your Pemmican butter and serve.
Pemmican steak:
- In a pan add oil, Heat oil until almost smoking and sear each side for one minute. Make sure to sear the fat cap as well. Then remove heat, add basting butter and start basting the steak for 3 minutes. Let steak rest for 6-8 minutes before serving.
Notes
You can ‘Chef up’ your presentation by garnishing your plate with deep fried salted sage leaves. Sage is an important pillar of Indigenous culture and pairs well with the bold flavours of this dish.
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
Special Thanks to the 2023 Taste Canada Cooks the Books Sponsors:
Presented by Canadian Beef
