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Global Canadian Beef Duo with Carrot Essence and Aromatic Rice
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Global Canadian Beef Duo with Carrot Essence and Aromatic Rice

Course Main Course
Author Student Chefs Alphonse Rey Dedel and Wesley Garcia, from Vancouver Community College

Ingredients

Beef Cheeks

  • 2 whole PEI Certified Beef Cheeks silver skin removed
  • 800 g (3 1/2 cups) warm mushroom-infused beef prosciutto stock
  • 1 shallot halved
  • 2 cloves garlic halved
  • 6 sprigs thyme

Beef Tenderloin

  • 1 PEI Certified Beef Tenderloin silver skin removed
  • 10 g (2 tsp) salt
  • 2 g (1/2 tsp) black pepper
  • 6 sprigs thyme
  • 2 cloves garlic
  • 25 g (2 tbsp) Lactalis Unsalted Butter
  • 50 g (3 tbsp) vegetable oil

Potato & Bone Marrow Custard

  • 3 medium Yukon Gold potatoes
  • 500 g (2 cups) water
  • 10 g (2 tsp) salt
  • 5 g (1 tsp) thyme sprigs
  • 20 g (1 tbsp) shallot oil

Bone Marrow Custard

  • 80 g (1/3 cup) bone marrow
  • 25 g (2 tbsp) shallots, minced
  • 1 clove garlic
  • 5 g (1 tsp) salt
  • 50 g (3 tbsp) Madeira wine
  • 50 g (3 tbsp) smoked water
  • 100 g (1/2 cup) Lactalis Milk
  • 50 g (1/4 cup) Lactalis Cream
  • 0.68 g gellan gum low acyl
  • 0.34 g gellan gum high acyl

Carrot Component (Gel, Base & Truffle Brie)

For the Carrot Gel:

  • 500 g (2 cups) carrot juice
  • 2.5 g (1/2 tsp) salt
  • 1.38 g gellan gum low acyl
  • 0.68 g gellan gum high acyl

For the Carrot Base:

  • 1 carrot
  • 25 g (2 tbsp) honey
  • 500 g (2 cups) water

For the Truffle Brie:

  • 81 g (1/3 cup) Lactalis Brie cheese (rind removed)
  • 30 g (2 tbsp) Methocel gel (hydrated)
  • 1 g truffle paste
  • 20 g (4 tsp) water

Leeks

  • 3 leeks white and light green parts only
  • 50 g (3 tbsp) shallot oil
  • 2 strips lemon peel no pith
  • 3 g (1/2 tsp) kosher salt

Aromatic Basmati Rice

  • 200 g (1 cup) Dainty® Basmati Rice
  • 60 g (1/4 cup) shallots fine brunoise
  • 8 g (2 tsp) ginger sliced
  • 4 g (1 tsp) five-spice mix
  • 30 g (2 tbsp) Lactalis Unsalted Butter
  • 300 mL (1 1/4 cups) water
  • 3 g (1/2 tsp) salt
  • 50 g (1/4 cup) scallions sliced

Beef Sauce and Gastrique

Part A – Gastrique:

  • 250 g (1 cup) balsamic vinegar
  • 250 g (1 cup) port wine
  • 250 g (1 cup) Marsala wine
  • 50 g (1/4 cup) sugar

Instructions

Beef Cheeks:

  • Portion cheeks into 45 g pieces. Place cheeks, shallot, garlic, thyme, and stock in a pressure cooker. Cook at 200°C for 12 minutes, then lower to 160°C for 28 minutes. Remove cheeks and glaze with reduced stock.

Beef Tenderloin:

  • Slice tenderloin lengthwise and season with salt and pepper. Wrap tightly in plastic wrap, tie with butcher’s twine, and cook sous-vide at 65°C for 35 minutes. Remove wrap, pat dry, and sear in a hot cast-iron pan with oil, thyme, garlic, and butter. Rest on a rack and slice into 140 g (5 oz) portions for service.

Potato & Bone Marrow Custard:

  • Combine water, salt, thyme, and shallot oil; bring to 95°C. Slice potatoes into 1-inch rounds, punch out portions, and poach for 6 minutes. In another pan, cook bone marrow with shallots, garlic, thyme, and bay leaf until soft. Add wine, smoked water, and salt; reduce by half. Heat milk and cream to 90°C, whisk in gellan gums, remove herbs, blend with marrow base, and puree. Pipe into potato centers, cover, and hold warm.

Carrot Component:

  • Heat carrot juice to 90°C; whisk in gellan gums and salt. Pour into molds and chill on an ice bath for 10 minutes. Remove centers with a melon baller. Bring water and honey to a boil; slice carrots into 1 mm rounds, blanch, and shock in ice water. Blend Brie, truffle paste, Methocel, and water until smooth. Pipe into carrot domes, cap with carrot rounds, and unmold for service.

Leeks:

  • Toss with shallot oil, lemon peel, and salt. Roast at 425°F (220°C) for 35 minutes. Remove outer layers, portion into sticks, and brush with roasted leek oil.

Aromatic Rice:

  • Sweat shallots and ginger in butter. Add rice, water, five-spice, and salt; cover and bake at 420°F (215°C) for 30 minutes. Fluff rice, fold in scallions, and hold warm.

Beef Sauce & Gastrique:

  • Reduce Part A by 60%; reserve one-third for finishing and two-thirds for glazing. Reduce veal stock to a glaze consistency; whisk in one-third gastrique to finish.

Plating:

  • Warm leek, carrot dome, and bone marrow custard in a steamer at 70°C for 5–10 minutes before plating. Brush beef cheeks with gastrique and finish with chives and salt. Garnish each carrot dome, leek, and custard with shallot oil, Maldon salt, and a nasturtium leaf. Arrange beef cheeks, tenderloin, carrot dome, leek, and bone marrow custard on the plate. Serve rice on the side with sauce.