2024 Cooks the Books presented by Canadian Beef – Team Georgian College
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2024 Taste Canada Cooks the Books
presented by Canadian Beef
Walnut and Herb Crusted Top Sirloin Steak with Cauliflower Mousse and Prune Sauce
Recipe by: Student Chefs Juan Gonzalez Viera and Chevy Vanderhaas
Team: Georgian College | Barrie, Ontario
This dish brings together comforting, seasonal flavors with simple elegance. Juicy top sirloin steak is crusted and served alongside a smooth cauliflower mousse, while a rich California Prune sauce adds a touch of sweetness. Crispy sweet potato straws add a crunchy texture, complimented with roasted Brussels sprouts and pickled red onion which add acidity and freshness to the meal.
Walnut and Herb Crusted Top Sirloin Steak with Cauliflower Mousse and Prune Sauce
Ingredients
Prune Reduction
- 60 g (2.1 oz) California Prunes
- 60 ml (2.1 oz) Balsamic vinegar
- 60 ml (2.1 oz) Beef broth
- 45 g (1.6oz)Cold butter
- 15 g 1 Tbsp) Orange Zest
Cauliflower Puree
- 500 g (17oz) Cornstarch
- 900 g (2lb )Head cauliflower
- 500 ml (17oz) Whipping cream
- Salt To taste
- 250 g (1 cup) Parmesan Cheese
- 2 Shallot (2.6oz) 74g
- 45 g (1.6oz) Cold butter
Pickled Red Onions
- 125 g (1/2 cup ) Red onion
- 15 g (1 Tbsp) Salt
- 15 g (1 Tbsp) Sugar
- 5 g (1 Tsp) Pepper corns
- 250 mL (1 cup) Red Wine Vinegar
- mL (1 cup) Water
Roasted Brussel Sprouts Brussels sprouts
- 1.5 lb (700 g) brussel sprouts
- 250 mL (8.8 oz) Evoo
- Salt and pepper fresh cracked
Top Sirloin
- 6 pc Top Sirloin Steak
- 250 mL (8.8 oz) Evoo
- 2 (14 g) Garlic Cloves
- 1 (35 g) Shallots
- Club HouseⓇ Brazilian Steak Spice to taste
Herb Crust
- 280 g (2 cups) California Walnuts
- 15 g (1 Tbsp) Club HouseⓇ Thyme Leaves
- 15 g (1 Tbsp) Rosemary
- 200 g (7 oz) Parsley
- Salt and pepper fresh cracked
- 2 (14 g) Garlic Cloves
- 60 g *2.1 oz) Grainy mustard
Sweet Potato Straws
- 1 (130 g) Sweet Potato
- 500 g (2 cups) Cornstarch
- 30 g (2 Tbsp) Salt
- 30 g (2 Tbsp) Pepper
- 30 g (2 Tbsp) Club HouseⓇ Onion powder
- 30 g (2 Tbsp) Club HouseⓇ Smoked Paprika
Instructions
Prune reduction
- Add broth, vinegar and California Prunes to a pot. Simmer gently for 3 to 5 minutes. Blend the prunes with orange zest until smooth. Whisk in cold butter to finish the sauce.
Cauliflower mousse
- Steam cauliflower in a pot for 15 min or until is fully cooked through, let cool so excess moisture can evaporate. Add cauliflower to food processor adding all seasonings and the rest of ingredients until smooth in texture. Pass through a sieve if needed for a smother consistency.
Pickled red onion
- Bring all ingredients except the onions to a boil in a small pot and pour over the red onions. Keep in a sealed container until ready to use. Mix with the Brussel sprouts before serving.
Grilled Brussels sprouts
- Blanch the Brussels sprouts in boiling salty water for 1 minute. Strain and cool. Coat in evoo before searing in a hot pan until sprouts have color. Add pickled red onion.
Top sirloin
- Marinate steak with evoo, Brazilian steak spice, garlic and shallot for a minimum of 15 minutes. Remove from the marinade and quicky sear on all sides. Crust with herb and walnut mixture(step 6).
Herb crust
- Pulse all ingredients in a food processor until it is a nice fine consistency, brush grainy mustard on steak as a binder and sprinkle the crust all over. Finish in the oven at 375°F for 8-10 min and let rest for 5 minutes before serving.
Sweet potato crisps
- Finely julienne the sweet potato. Toss juliennes with seasonings and cornstarch. Remove from the cornstarch and let it absorb into the potato. Re-toss in starch before frying. Fry in oil until golden brown, then dry on paper towel.
The 2024 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 Canada 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 2024 student chefs created their own unique dish following the Cooks the Books criteria based on the 2024 theme: “Global Flavours Grow in Canada”. The theme which challenged the students to explore the rich tapestry of global cuisines and cultural influences that have shaped their culinary journeys.
The challenge was to create a distinctive recipe that marries these international inspirations with the best of Canadian ingredients, branded partner products and a unique cut of Canada Beef.
All recipes included a cut of AAA Canadian Beef as centre-of-plate and an assortment of Lactalis dairy products. Recipes used at least 60% of ingredients that are grown, produced and/or raised in Canada. The students were invited to use the What’s in Season section of the Canadian Food Focus website as their helpful resource. They also incorporated a handful of California Prunes and California Walnuts and a variety of Club House herbs and spices.
Photo Credits: Cathy Connally, Charley Best and Stephen Chu
Special Thanks to the 2024 Taste Canada Cooks the Books Sponsors:
Presented by Canadian Beef
