2023 Cooks the Books presented by Canadian Beef – Top Toques Institute
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2023 Taste Canada Cooks the Books
presented by Canadian Beef
Pan Roasted Tenderloin Steak with Mini Pommes Anna and Prune-Port Reduction
Recipe by: Student Chefs Alexandra Carolan-Laing and Vaylene Phillip
Team: Top Toques Institute of Culinary Excellence
Embark on a culinary journey with our Pan-Roasted Beef Tenderloin Steak adorned with Mini Pommes Anna, Elmira Maple Syrup, Sumac Berries, Verjus Glaze, and Prune-Port Reduction—a testament to the rich tapestry of Canadian flavours and the vibrant hues of fall. Aspiring chefs redefine Canadian cuisine by harmonizing diverse ingredients, with the exquisite Canadian AAA Beef taking center stage. Immerse yourself in the symphony of New Canadian Flavours, where each bite not only celebrates tradition with a modern twist but also captures the essence of fall with seasonal colours and vegetables.
Pan Roasted Tenderloin Steak with Mini Pommes Anna and Prune-Port Reduction
Ingredients
Pommes Anna:
- 2 lb (1 kg) medium sized Yukon Gold potatoes peeled
- 2 tbsp (30 mL) butter
- 2 tbsp (30 mL) Club House La Grille® Brazilian Style BBQ
- 2 tbsp (30 mL) grated parmesan cheese
- ½ tsp (2 mL) granulated garlic
- ½ tsp (2 mL) white pepper
Prune-Port Reduction:
- 4 cups (1 L) beef stock
- ½ cup (125 mL) California Prunes finely chopped
- ½ cup (125 mL) port wine
- 1 tbsp (15 mL) brown sugar lightly packed
- 1 shallot finely chopped
- 3 sprigs fresh thyme
- 2 tbsp (30 mL) EACH heavy cream and cold unsalted butter cubed
- 2 tsp (10 mL) Verjus
- ½ tsp (2 mL) salt
- ¼ tsp (1 mL) EACH freshly ground black pepper and nutmeg
Elmira Maple Syrup-Verjus Sumac Berry Glaze:
- ½ cup (125 mL) Elmira Maple Syrup
- ¼ cup (60 mL) Verjus
- 2 tsp (10 mL) ground sumac berry
- ¼ tsp (1 mL) EACH salt and white pepper
Glazed Carrots:
- 1 lb (500 g) carrots medium diced - ½ inch (12mm)
- 4 tbsp (60 mL) Elmira Maple Syrup
- 1 tbsp (15 mL) unsalted butter
- ½ tsp (2 mL) Club HouseⓇ Thyme Leaves
- ½ tsp (2 mL) salt
- ¼ tsp (1 mL) white pepper
Shallots:
- 2 small shallots
- 2 tsp (10 mL) unsalted butter
- ¼ tsp (1 mL) EACH salt and pepper
Canadian AAA Beef Tenderloin:
- 2 lb (1 kg) Canadian AAA Beef Tenderloin
- 1 tsp (5 mL) salt
- ½ tsp (2 mL) freshly ground black pepper
- 1 tbsp (15 mL) canola oil
- ¼ cup (60 mL) Dijon mustard
- 3 tbsp (45 mL) TabascoⓇ Sweet & Spicy Sauce
- 2 tbsp (30 mL) clarified butter
- 1 tbsp (15mL) parsley freshly chopped
Instructions
Pommes Anna:
- Preheat oven to 450°F (230°C). Mandolin potatoes into thin even slices. Using a cookie cutter, cut all potatoes into round disks, toss in melted butter, Club House La Grille® Brazilian Style BBQ, garlic, salt, pepper, and parmesan cheese. Place potatoes in a greased muffin tin, cover in foil, and slide into oven for 15 minutes. Flip the stack and continue to cook uncovered until golden.
Prune-Port Reduction:
- Add beef stock, California Prunes, port wine, brown sugar, thyme, and shallot to a medium saucepan set over high heat. Bring to a boil. Cook for 20 to 25 minutes or until reduced by two-thirds; strain. Swirl in heavy cream, cold butter, and Verjus. Season with salt, pepper, and nutmeg. Cover and set aside.
Elmira Maple Syrup-Verjus Sumac Berry Glaze:
- Add Elmira Maple Syrup to a saucepan; stir for 2 minutes over high heat. Stir in Verjus and ground sumac; bring to a boil. Reduce heat and simmer, stirring frequently, for 8 to 10 minutes or until sauce thickens to a jam-like consistency. Season with salt and white pepper. Cover and set aside.
Maple Glazed Carrots:
- Blanch medium diced carrots in salted water until tender-crisp. Strain, place in a sauté pan with Elmira Maple Glaze and Club HouseⓇ Thyme Leaves until tender. Season with salt and pepper as needed. Cover and set aside.
Shallots:
- Cut peeled shallots in half lengthwise, sear in a pan until golden and tender, and season.
Canadian AAA Beef Tenderloin:
- Preheat oven to 450°F (230°C). Trim silver skin from the loin, season with salt and pepper, and tie loin with butcher’s string. Heat a heavy bottom sauté pan over high heat. Dry exterior of loin dry and brush with oil; sear until well coloured on all sides. Brush seared loin with Dijon mustard. Oven roast for 10 to 12 minutes or until a digital instant-read thermometer reads 130°F (54°C) for rare, 145°F (63°C) for medium-rare. Tent with foil and rest for 10 minutes. Brush the rested loin with clarified butter, parsley, and TabascoⓇ Sweet & Spicy Sauce.
Notes
Garnish with spicy mustard medley microgreens, sautéed mushrooms, and zucchini.
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
