2024 Cooks the Books presented by Canadian Beef – Team Top Toques
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2024 Taste Canada Cooks the Books
presented by Canadian Beef
Petite Tender Steak with Potato Dumpling and KW Craft Apple Cider Glazed Beets
Recipe by: Student Chefs Gabrielle Cow and Hillary Masha
Team: Top Toques | Kitchener, Ontario
Inspired by KW Oktoberfest, this dish represents the best of the Waterloo Region. The tender and beefy teres major is accompanied with Kartoffelklöße (German potato dumpling), KW Craft apple cider glazed baby beets, and a prune beef demi.
Petite Tender Steak with Potato Dumpling and KW Craft Apple Cider Glazed Beets
Ingredients
Kartoffelklöße (German Potato Dumpling):
- 8 oz (250 g) Russet Potatoes, steamed until tender
- 3 oz (90 g) All Purpose Flour
- 2 oz (60 g) Balderson Royal Canadian Cheddar, grated
- 1 Egg
- 1 tsp (5 mL) Salt
- ¼ tsp (1.25 mL) Nutmeg
- 1 Cup (250 mL) Panko Breadcrumbs
- 5 tbsp (75 mL) Lactantia Butter - unsalted
- 1 tsp (5 mL) canola oil
Apple Cider Glazed Baby Beets:
- 3 small EACH golden beets and red beets whole
- 8 fl oz (250 mL) KW Craft Apple Cider
- 5 Garlic cloves roughly chopped
- 2 tsp (10 mL) Golden Yellow Sugar
- 1 tsp (5 mL) Canola oil
Petite Tender Steak:
- 2 medium beef teres major petite tender
- 1 tbs (15 mL) Club HouseⓇ La Grille Cracked Black Pepper with Onion and Garlic Seasoning
- 6 garlic cloves oven roasted
- 4 garlic cloves crushed
- 4 sprigs thyme
- 1 tbsp (15 mL) EACH Lactantia Butter - unsalted and Canola oil
- 6 Swiss chard leaves blanched
- 8 oz (250 g) caul Fat
Ground Beef Farce:
- 8 oz (250 g) beef teres major trim
- 1 shallot large diced, cooked until translucent
- 4 oz (60 g) California Walnuts, chopped and ground
- 3 California Prunes finely chopped
- 3 tbsp (45 mL) panko breadcrumbs
- 2 tbsp (30 mL) parsley, finely chopped
- 1 tbsp (15 mL) Black Diamond Parmesan
- 1/4 tsp (1.25 mL) EACH Club HouseⓇ Paprika and caraway seeds, ground
- 1/4 tsp (1.25 mL) EACH ground black pepper and ground white pepper
California Prune Demiglace:
- 1 tbsp (15 mL) Lactantia Butter - unsalted
- 1 EACH Shallot and garlic clove minced
- 1 tbsp apple cider vinegar
- 1 cup (250 mL) beef stock
- ¼ cup (60 mL) EACH prune juice and California Prunes
- 1 tsp (5 mL) maple syrup
- 4 sprigs of thyme
Instructions
Kartoffelklöße (German Potato Dumpling):
- Grate the potatoes into a mixing bowl. Add the flour, cheese, nutmeg, and salt. Mix lightly until just combined. Add the eggs and mix well to form a stiff dough. Work in more flour if necessary. Divide the dough into six equal portions. Roll each piece into a ball. Heat the butter and oil in a sauté pan and add the bread crumbs. Sauté for a few minutes, until the crumbs are toasted until light brown. Set aside. Place the dumplings in a pot of boiling salted water. Stir so they rise to the top and don’t stick to the bottom of the pan. Simmer 10 minutes. Remove with a slotted spoon and place in a single layer in a hotel pan (or onto serving plates). Top with the toasted buttered bread crumbs
Apple Cider Glazed Baby Beets:
- Simmer beets for approximately 45 minutes. Drain, cool, and peel. Cut beets in half and set aside. For the sauce; In a heavy bottomed sauce pan, set over medium heat, add oil, roughly chopped garlic and cook. Once softened, stir in golden yellow sugar and KW Craft Cider. Allow mixture to reduce until glaze like consistency. Coat reserved beets in glaze and hold for service.
Petite Tender Steak:
- Trim teres major, and reserve trim. Portion and season the beef with Club HouseⓇ La Grille Cracked Black Pepper with Onion and Garlic Seasoning, in a large pan, over medium heat, add oil and sear beef on each side. Add crushed garlic, thyme sprigs and butter to the pan and baste the beef.
- Grind reserved beef trim with cooked shallots. Combine mixture with the California Walnuts, California Prunes, panko, parsley, parmesan cheese, paprika, salt, and pepper. Make a small pocket in the Petite Tender Steak and insert with a roasted garlic clove.
- Lay out chard, place 1 oz (30g) beef mixture and flatten to about ¼ inch (6ml) thickness. Place Petite Fillet Steak in the center and top with 1 oz (30g) beef mixture and flatten to about ¼ inch (6ml) thickness. Enclose the beef parcel in the Swiss chard. Wrap parcel in caul fat. Place in the oven until the temperature reads 130°F (54°C), approximately 8-12 minutes. Remove beef from oven and allow to rest for 10 minutes.
California Prunes Demiglace:
- In pan used to cook beef, add butter then chopped shallots and garlic and cook until fragrant. Deglaze pan with apple cider vinegar. Add rest of ingredients. Use wooden spoon to macerate California Prunes in the pan. Simmer for 8 minutes or until desired consistency. Pour through chinois and reserve.
Notes
Garnish with beet microgreens and herb oil.
Demiglace may be enhanced with, small quantity of cloves, star anise, and cinnamon bark.
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
