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Cooks The Books: Ribeye Cap Roulade with Autumn Vegetables and Potato-Parsnip Tart
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Ribeye Cap Roulade with Autumn Vegetables and Potato-Parsnip Tart

Course Main Course
Prep Time 2 hours
Cook Time 1 hour
Servings 6 servings
Author Student Chefs Jillian Sampson and Hailey Whitford, from NAIT

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

Chef’s 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.