Pan Roasted Tenderloin Steak with Mini Pommes Anna and Prune-Port Reduction
Servings 6 servings
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
Chef’s Notes:
Garnish with spicy mustard medley microgreens, sautéed mushrooms, and zucchini.
Garnish with spicy mustard medley microgreens, sautéed mushrooms, and zucchini.