2024 Cooks the Books presented by Canadian Beef – Team Top NAIT
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2024 Taste Canada Cooks the Books
presented by Canadian Beef
Ribeye Cap Roulade with Autumn Vegetables and Potato-Parsnip Tart
Recipe by: Student Chefs Jillian Sampson and Hailey Whitford
Team: NAIT | Edmonton, Alberta
The Ribeye Cap (spinalis) is the most flavourful, most marbled and most tender part of a ribeye steak. Served with a medley of autumn vegetables and a savoury sweet prune and wild mushroom sauce, this may be the best Alberta Beef steak you’ve never heard of.
Ribeye Cap Roulade with Autumn Vegetables and Potato-Parsnip Tart
Ingredients
Vegetable Medley - Sautéed Brussel Sprouts
- 15 pcs Brussel sprouts washed and trimmed
- 2 Tbsp Lactantia Unsalted Butter
- 1 tsp (5 mL) Club HouseⓇ Ground White Pepper
- 2 tsp (10 mL) salt
- 1 pc (5 ml) lemon zest
Charred Red Pepper:
- 3 whole red bell peppers cut into 8ths
- 2 tbsp (30 mL) vegetable oil
- 2 tsp (10 mL) salt
Parsnip Potato Purée:
- 3 pcs (~500g) parsnips peeled and cut into 1-inch (2.5 cm) pieces
- 2 pcs (~350g) russet potatoes peeled and cut into 1-inch (2.5 cm) pieces
- 2 cloves (10 mL) garlic peeled and minced
- 2 tbsp (30 mL) Lactantia Unsalted Butter
- ⅓ cup (78 mL) Lactantia Cooking Cream, 35%
- ¼ cup (60 mL) Beatrice Whole Milk
- 1 tbsp (15 mL) salt
- 1 tsp (5 mL) Club HouseⓇ Ground White Pepper
- ¼ cup (60g) Président Brie Cheese cut into ¼-inch (8mm) cubes
Walnut Pâte Sablé:
- ½ cup (113g) butter soft
- 1 tbsp (12 g) icing sugar
- ½ tsp (2.5 g) salt
- ½ pcs (25 g) egg
- ¾ cup (175 g) flour
- ½ cup (53 g) California Walnuts roasted and ground
- ½ tsp (2.5 mL) fresh thyme chopped
- ½ tsp (2.5 mL) fresh rosemary chopped
California Prune & Wild Mushroom Sauce:
- 1 shallot finely chopped
- 3 oz. (90 g) assorted wild mushrooms sliced thin
- 2 tsp (10 mL) fresh thyme chopped
- 2 tsp (10 mL) fresh rosemary chopped
- ¼ cup (60 mL) California Prunes cut into ¼-inch (8mm) cubes
- 4 cups (1L) beef stock reduced to ¾ cup (180 mL)
- ½ tsp (2 mL) salt
Maple Whiskey Butternut Squash:
- 2 cups (500 g) Butternut squash
- 2 tsp (10 mL) fresh thyme chopped
- 2 tsp (10 mL) salt
- ½ tsp (2.5 mL) Club HouseⓇ Ground White Pepper
- 2 tsp (10 mL) shallots
- 1 tsp (5 mL) whiskey
- ¼ cup (60 mL) maple syrup
Beef Ribeye Cap:
- ¼ cup (60 mL) dijon mustard
- 2.2 lb (1 kg) Beef Ribeye Cap (spinalis dorsi)
- 1 tsp (5 mL) Club HouseⓇ Cracked Pepper and Garlic with Sea Salt
- 1 tsp (5 mL) salt
- ½ tsp (2 mL) freshly ground black pepper
- 1 tbsp (15 mL) canola oi
Instructions
Vegetable Medley
- Sautéed Brussel Sprouts: Blanch halved brussel sprouts in boiling, salted water until soft at the root; shock in ice water for 10 seconds then leave to dry. Heat butter in a sauté pan and place brussel sprouts cut side down. Cook over moderate heat, once golden brown season with salt, white pepper and lemon zest.
- Charred Red Pepper: toss cut peppers in oil, salt and white pepper. Roast at 400°F (200°C) until al dente and peel off skin. Torch until the desired char.
- Parsnip Potato Purée: Add potatoes to a pot of salted cold water and bring to a boil. Once tender, dry thoroughly and rice them. In another pot add parsnips and cover with milk and cream. Add garlic and cook until tender. Lastly, pour everything into a Vitamix and blend until smooth. Add the brie and mix. Season to taste.
- California Prune & Wild Mushroom Sauce: Sauté the mushrooms and shallots over medium-high heat until lightly coloured. Add chopped herbs, California Prunes and beef glace. Cook until desired thickness. Season to taste.
- Maple Whiskey Butternut Squash: Add cubes of butternut squash into a roasting pan. Drizzle canola oil and season with salt, white pepper, and freshly chopped thyme. Cook for 20 minutes or until tender. In a small saucepan sweat the shallots. Flambé the whiskey until there are no flames. Add the maple syrup and salt, then reduce until desired consistency. Toss butternut squash in the finished glaze.
- California Walnuts Tart Crust: Cream butter, icing sugar, salt and herbs till smooth. Mix the dry ingredients and add them to the butter mixture in three additions. Chill dough for at least 30 minutes. Roll out the dough and press it into tart pans. poke holes in the crust with a fork and bake at 350°F (177°C) for 10-15 minutes or until slightly golden around the edges.
- Beef Flank Steak: Preheat oven to 400°F (200°C). Clean and butterfly rib cap; season both sides with Club HouseⓇ Cracked Pepper and Garlic with Sea Salt. Spread mustard mixture over the opened steak. Roll tightly and tie with butcher's twine. Roast in the oven until a thermometer reads 120°F (49°C) for a medium rare cook. Preheat a pan with butter and sear all sides of the roast. Once seared, add in whole butter and herbs of choice to baste the roast until it reads an internal temperature of 125-130°F (52-54°C). Rest for at least 10 minutes before slicing into 1-inch (2.5 cm) medallions.
Notes
- Be careful not to overmix the parsnip purée as it will become gummy.
- If the veal stock does not thicken naturally after reducing, it can be lightly bound with a cornstarch slurry.
- Roast California Walnuts at 350°F (180°C) for 8-10 minutes before grinding in a food processor. The skins may be removed by turning them into a clean towel and rubbing them to loosen the skins.
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
