Roast beef tenderloin in crust stuffed with mushrooms and Canadian grains, fall vegetables and a whisky and maple sirup sauce
Inspired by the natural beauty of the Canadian forest in fall, this recipe pay tribute to all growers and farmers in Canada. The grain stuffed roast beef tenderloin represent a log in the forest resting on a ground of edible soil made with canola oil. It’s also covered by maple leaf shape potato chips to represent our national tree.
Servings 4 servings
Ingredients
Duxelles:
- 3 cups (227 g) mix mushrooms (oyster, shiitake, white button mushrooms) finely chopped
- 1 shallot finely chopped
- 2 tablespoons (30 ml) Canola oil
- 1 tablespoon (15 ml) Parsley finely chopped
- 1 tablespoon (15 ml) Sage finely chopped
- Salt and pepper
Stuffing:
- 1/2 cup (100 g) pearled barley
- 1/2 cup (80 g) steel-cut oats
- 2 cups (500 ml) brown veal stock
- Duxelles
- Salt and pepper
Beef tenderloin in crust
- 600 g center cut beef tenderloin
- Stuffing
- 1 sheet (150 g) puff pastry
Sauce:
- 1 cup (250 ml) demi-glace
- 1/4 cup (60 ml) Canadian rye whisky
- 2 tablespoons (30 ml) Maple syrup
Side vegetables:
- 1 carrot peeled and sliced
- 2 swiss chard stems
- 1/4 cup (25 g) cauliflower florets
Edible soil:
- 2 tablespoons (30 ml) Canola oil
- 2 tablespoons (30 ml) Duxelles juice
- 1/2 cup (125ml) tapioca maltodextrin
- Black lava salt
Maple leaf potato chips:
- 1 large Yukon gold potato
- Canola oil for the fryer
- Salt
Instructions
Duxelles:
- In a large skillet, brown the mushrooms with the canola oil over medium-high heat until they released their liquid, add the shallot, a pinch of salt and continue to cook for a minute. Add the herbs, mix everything together and adjust seasoning. Cool down in a colander to keep both the juice and the Duxelles.
Stuffing:
- Slowly cook the barley with the brown veal stock for 20 to 30 minutes. Add the steel cup oats and the Duxelles. While stirring frequently, continue to cook for another 5 minutes or until the barley is chewy and tender. Seasoned properly. Reserve.
Roast beef tenderloin in crust:
- Preheat oven at 400 F (205 C). Season the beef generously on all side and set aside. On a parchment paper place the puff pastry sheet and spread the mushroom and grains stuffing equally on top of all the surface. Place the beef in the middle and roll tightly to form a cylinder cover with a parchment paper then place the roast in a metal mold to keep the shape during the cooking. Let cool in a freezer for 20 minutes. Cook in the oven at 400 F (205 C) for 40 minutes or until the temperature reach 130 F (55 C) in the center. Let it rest on a tray for 20 minutes before slicing it into portions.
Sauce:
- In a saucepan, flambe the whisky. Add the maple syrup and the demi-glace. Reduce until the right consistency. Season properly.
Side vegetables:
- Boiled and blanch all the vegetables separately in salted water until they are tender.
Edible soil:
- Mix all the ingredients slowly with a whisk in a mixing bowl.
Maple leaf potato chips:
- Slice the potato in 1 mm thick slices. Cut them with a maple leaf shape cookie cutter. Fry the potato slices in canola oil at 350 F (180 C) 2 to 3 minutes or until they are golden brown and crisp. Drain the chips on a paper towel and salt them immediately.
- Cut the roast in 4 portions, reheat the side vegetables and dress the plates. Add the sauce and sprinkle the edible soil.
Notes
To be able to form the most regular cylinder with the roast, our students did many tests. From the simplest to the sophisticated ones with all the molds we had in the bakery or the kitchen. Not satisfied with the results, they used their ingenuity to create their own adjustable mold. The mold they used in this specific recipe was made using a stainless-steel chimney pipe.