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The Winning Dish: Duo of Alberta Beef with Fall Vegetables

This cozy fall dish welcomes you to Alberta’s rich prairies. Comforting beef is paired perfectly with heartwarming vegetables to connect you to our Canadian Western forests and fields.
Prep Time 15 minutes
Cook Time 30 minutes
Servings 5 portions

Ingredients

Earthy Lentil Fried Mushrooms

  • 2 cups (500 mL) Red lentils
  • ½ cup (125 mL) All-purpose flour
  • ½ tsp (2.5 mL) Cayenne pepper
  • 30 Oyster mushrooms stems trimmed
  • 2 qt (2 L) Canola oil for coating and frying
  • Salt and pepper to taste

Cold-Pressed Canola Scented Butternut Squash Purée

  • 8 cups (1 L) Butternut squash, diced
  • 1 Tbsp (15 mL) Highwood Crossing cold-pressed canola oil
  • 1 Tbsp (15 mL) Water
  • 1 Tbsp (15 mL) Vital Greens heavy cream (32%)
  • Salt to taste

Whole Roasted Leek

  • 2 Leeks
  • Canola Oil
  • Salt and pepper

Oka Tuile

  • 30 g (1 oz) Oka cheese sliced thinly

Honey Red Wine Reduction

  • 1 Tbsp (15 mL) Canola Oil
  • ½ cup (125 mL) Shallots, thinly sliced
  • ¼ cup (65 mL) Red wine vinegar
  • 3 Tbsp (45 mL) Honey (SAIT)
  • ¼ cup (65 mL) Red wine (Summerhill Organic Merlot)
  • 1 cup (250 mL) Beef stock
  • 2 Tbsp (30 mL) Fresh thyme

Pan Seared Beef Tenderloin

  • 18 oz (500 g) Beef tenderloin
  • 1 Tbsp. (15 mL) Highwood cold-pressed canola oil
  • 2 Cloves garlic smashed
  • 3 Fresh thyme sprigs

Beef Rillette (Confit)

  • 170 g (6 oz) Beef chuck
  • 1 cup (250 mL) Highwood cold-pressed canola oil
  • ½ Tomato
  • 2 Cloves garlic
  • 4 Fresh thyme sprigs
  • 6 Black peppercorns
  • 2 Tbsp (30 mL) Red wine(Summerhill Organic Merlot)
  • 2 Tbsp (30 mL) Sumac
  • ¼ cup (60 mL) Fresh cranberries, chopped
  • 1 tsp (5 mL) Honey (SAIT)
  • 1 Tbsp (15 mL) Chives, finely sliced
  • Salt and pepper to taste

Instructions

Earthy Lentil Fried Mushrooms

  • Grind lentils, flour, salt and cayenne in blender until fine.
  • Heat oil in a small pot for frying.
  • Coat mushrooms in canola oil and season with salt and pepper.
  • Dredge mushrooms with seasoned lentil flour.
  • Dredge a second time with lentil flour just before frying in canola oil at 218°C (425°F).
  • Fry mushrooms for about two minutes or until golden brown and no longer bubbling.
  • Place on a tray with clean towel and season lightly with salt.

Cold-Pressed Canola Scented Butternut Squash Purée

  • Peel, de-seed and dice butternut squash.
  • Add canola oil, water and a pinch of salt to a vacuum bag.
  • Cook sous vide at 93⁰C (200⁰F) for 2 hours.
  • Remove from circulator.
  • Transfer hot squash to high speed blender and purée on high until very smooth.
  • Add cream and continue to blend on high speed until emulsified.
  • Pass through fine chinois and season.
  • Keep warm in a pot over low heat until ready to use, stirring frequently.

Whole Roasted Leek

  • Wash leeks thoroughly, keep whole.
  • Cut off top green section and root.
  • Rub with canola oil and season heavily with salt and pepper.
  • Roast at 205°C (400°F) for 30 minutes or until fully tender, flipping half way through.
  • Trim ends, cut in half lengthwise, remove outer layer and portion into 12 pieces.

Oka Tuile

  • Sandwich Oka cheese between parchment paper and place between 2 half hotel pans.
  • Bake for 8 minutes at 205°C (400°F) or until it just begins to turn golden.
  • Remove from oven and let cool between hotel pans.

Honey Red Wine Reduction

  • Sauté shallots in canola oil until they begin to brown.
  • Deglaze with red wine vinegar.
  • Add honey and reduce to one quarter.
  • Add red wine and beef stock and skim well.
  • Reduce and skim for 15 minutes or until it is thick and coats the back of a spoon.

Pan Seared Beef Tenderloin

  • Clean and trim tenderloin to 18 oz (500g.).
  • Roll tenderloin in plastic wrap and keep in fridge until ready to cook.
  • Remove plastic wrap and season tenderloin.
  • Add canola oil to hot pan and sear all sides of tenderloin.
  • Add garlic and thyme to pan and continue cooking until internal temperature reached 130°F (55°C).
  • Place on resting rack with tin foil tent covering for at least 5 minutes before portioning into 5 equal slices.

Beef Rillette (Confit)

  • Sous vide beef chuck with cold pressed canola oil, tomato, garlic, 2 thyme sprigs, peppercorns and red wine. Cook at 165°F (74°C) in circulator for 16 hours.
  • Remove from bag and separate liquid and oil from meat in two containers.
  • Shred meat with knife and break down further by hand.
  • Sweat shallots in canola oil.
  • Add beef, reserved confit liquid, fresh cranberries, sumac and thyme leaves.
  • Finish with honey and chives, season, keep warm shape into quenelles before plating.

Notes

Chef’s Notes
*Butternut squash can be substituted for acorn, red kuri or kabocha squashes.
*If oyster mushrooms are not available, shimeji mushrooms can be used. Larger mushrooms can be cut in half.