BEEF WELLINGTON SERVED WITH MERLOT SAUCE
Ingredients
Serves 6 to 8
TENDERLOIN WITH MUSHROOMS DUXELLES
2 to 2½ lbs (1 to 1.25 kg) centre-cut beef tenderloin, about 7-in x 3½-in (18 x 9 cm) olive oil, to grease pan
salt and freshly ground black pepper
3 tbsp (45 ml) unsalted butter
3 cups (750 ml) button mushrooms, cleaned and chopped
1 large shallot, peeled and minced
1 large garlic clove, minced
1 sprig thyme
⅓ cup (75 ml) port or dry sherry, to deglaze pan
8 thin slices Parma ham or prosciutto
PASTRY
1 x 500 g package puff pastry, 2 sheets
¼ cup (60 ml) all-purpose flour, divided
3 egg yolks, divided
MERLOT SAUCE
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) butter
1 cup (250 ml) diced celery
1 cup (250 ml) peeled and diced carrots
1 cup (250 ml) diced sweet onions
2 cups (500 ml) Merlot
2 cups (500 ml) beef stock
2 sprigs each, fresh rosemary, thyme and parsley
salt and freshly ground black pepper
Instructions
- Heat oven to 425 F (220 C). Place tenderloin in a lightly oiled roasting pan. Generously season with salt and black pepper. Roast in centre of oven, uncovered, for 30 minutes or until a meat thermometer registers 130 F (54 C) when inserted into centre. Remove pan and rest at room temperature until pan is slightly cooled. Cover and refrigerate for 30 minutes.
- For Mushroom Duxelles, place chopped mushrooms in a food processor fitted with a metal blade and pulse until mushrooms are finely minced but not puréed. Melt butter in a large frying pan. Add mushrooms, shallot, garlic and thyme and sauté over medium-low heat for 5 minutes or until mushrooms have released liquid and are starting to cook dry. Deglaze pan with port and raise heat to high to evaporate liquid. Remove from heat and discard thyme. Add salt and pepper, to taste. Transfer to bowl, cool, cover and refrigerate until ready to use. Can be refrigerated for several days.
- Lay a couple of overlapped sheets of plastic wrap on a clean surface. Overlap Parma ham or prosciutto slices in a row down centre. Spread half the Duxelles in an even layer over top of ham or prosciutto. Place cooled tenderloin crosswise over top and spread with remaining Duxelles. Draw edges of plastic wrap together over top of meat to tightly encase tenderloin in ham or prosciutto. Twist ends of wrap to tightly seal. Refrigerate while rolling out pastry.
- To make Pastry, lightly dust work surface with a little flour. Roll out 1 sheet puff pastry into a rectangle large enough to wrap tightly around tenderloin with a slight overlap to seal. Brush edges of pastry with 2 egg yolks whisked with 1 tsp (5 ml) water. Reserve extra. Remove plastic wrap from beef and place in centre of pastry. Carefully gather up edges and firmly wrap beef in pastry. Then press seams and ends together to tightly seal. Place seamside down on a work surface. Set aside.
- Add a little more flour to clean work surface. Roll out second sheet of pastry into a rectangle slightly larger than the first. Cut out shapes and designs with a sharp paring knife. Brush with egg yolk mixture and arrange cut-outs decoratively over top of pastry-wrapped tenderloin.
- In a small dish, whisk remaining egg yolk. Lightly and evenly brush over entire surface of pastry to fully and evenly coat. Refrigerate uncovered for 45 minutes, or up to 24 hours.
- When ready to bake, preheat oven to 400 F (200 C). Bake tenderloin uncovered for 20 to 25 minutes until pastry is deep golden and beef registers 140 to 155 F (60 to 68 C) on a meat thermometer when inserted into centre. Remove from oven and rest on a rack for 10 to 15 minutes.
- While tenderloin is baking, prepare Merlot Sauce. Heat oil and butter in a large saucepan. Add celery, carrots and sweet onions. Sauté over medium heat stirring occasionally until golden. Deglaze saucepan with Merlot. Add beef stock and sprigs of herbs and bring to a boil. Cover, reduce heat and simmer for 30 minutes for flavours to blend. Strain and discard vegetables and herbs. Return sauce to pan. Boil vigorously until reduced by half. Add salt and pepper, to taste. Cover to keep warm.
- Once tenderloin has rested, transfer to a cutting board and cut into thick slices. Serve with Merlot Sauce, steamed green beans and roasted carrots.
Drink Pairings
BEEF TENDERLOIN WITH PEA PURÉE
Ingredients
Serves 4
2 to 3 lbs (1 to 1.5 kg) centre-cut trimmed beef tenderloin
kosher salt and freshly ground black pepper
½ cup (125 ml) unsalted butter, divided
4 sprigs thyme
1 shallot, roughly sliced
coarse sea salt such as fleur de sel or Maldon salt, for serving
2 cups (500 ml) snap peas, steamed
1 cup (250 ml) fresh pea shoots
PEA PURÉE:
¼ cup (60 ml) shallots, minced
¼ cup (60 ml) unsalted butter
4 cups (1 L) sweet green peas (fresh or frozen)
½ cup (125 ml) whipping cream
1 tbsp (15 ml) fresh mint, optional
salt and freshly ground black pepper, to taste
Instructions
- Tie tenderloin at 1-in (2.5 cm) intervals using kitchen twine. Pat dry and season generously with kosher salt and pepper. Transfer to a wire rack set in a foil-lined, rimmed baking sheet and refrigerate uncovered.
- When ready to cook, adjust oven rack to centre position and preheat oven to 275 F (140 C). Brush tenderloin with ¼ cup (60 ml) melted butter and place baking sheet with rack and tenderloin in oven and roast until internal temperature registers 120 to 125° F (49 to 52 C) on an instant-read thermometer, about 1¼ to 1½ hours. Remove from oven and set aside at room temperature for 10 minutes. Cut twine and remove.
- Heat remaining ¼ cup (60 ml) butter in a medium-sized frying pan, swirling over high heat until foaming subsides and butter turns a light nutty brown. Add tenderloin, thyme and sliced shallot and cook, turning roast occasionally, spooning hot butter and aromatics over meat until well browned on all sides and internal temperature registers 125 F (52 C) for rare or 130 F (54 C) for medium-rare, about 1 to 2 minutes.
- Transfer tenderloin to cutting board and allow to rest for 20 minutes, loosely covered with foil.
- To make PEA PURÉE: In a saucepan, sauté minced shallots in melted butter for a couple of minutes until translucent. Add peas and cream and simmer for about 3 minutes. Add mint, if using, and pour into a blender. Purée until smooth. Add salt and pepper to taste. Return to saucepan and keep warm until serving.
- To serve, carve tenderloin into 2-in (5 cm) slices and serve on a ladle of Pea Purée, steamed snap peas and garnish with pea shoots. Add some sautéed cubes of potatoes and yams (optional). Sprinkle with coarse sea salt or Maldon salt.
Drink Pairings
BRAISED PORK CHEEK WITH GRILLED ASPARAGUS
Ingredients
Serves 2
PORK BRINE:
¾ cup (175 ml) each of kosher salt and granulated sugar
1 cup (250 ml) boiling water
1 tsp (5 ml) whole black peppercorns
2 bay leaves
2 sprigs thyme
20 star anise
½ head of garlic
BRAISED PORK CHEEK AND ASPARAGUS:
1 lb (500 g) fresh, natural fed pork cheek, cleaned of all silver skin
2 tsp + 1 tbsp (10 ml + 15 ml) olive oil, divided
¼ cup (60 ml) all-purpose flour
½ cup (125 ml) medium-diced onion
¼ cup (60 ml) medium-diced carrot
¼ cup (60 ml) medium-diced celery
2 garlic cloves, peeled
4 cups (1 L) ham or chicken stock
sherry vinegar to taste
16 large asparagus spears, trimmed
grainy mustard
fresh herbs, such as nasturtium, for garnish
Mustard Dressing, for dotting plate (optional)
MUSTARD DRESSING:
1 egg yolk
2 tbsp (30 ml) Dijon mustard
2 oz (60 ml) extra-virgin olive oil
1 dash of rice wine vinegar
salt, to taste
Instructions
- To make PORK BRINE: Combine kosher salt and granulated sugar in a container large enough to hold 5 cups (1.25 L) of liquid and 1 lb (500 g) of meat. Add 1 cup (250 ml) boiling water to dissolve salt and sugar. Add peppercorns, bay leaves, sprigs of thyme, star anise and garlic. Add remaining cold water to yield 5 cups (1.25 L) total and stir in. Chill brine before adding pork. Cover tightly and refrigerate for 12 hours.
- Brine cheeks overnight, then remove from brine and place on a towel. Let dry in fridge for minimum 1 hour.
- Preheat oven to 285 F (140 C). Heat 2 tsp (10 ml) olive oil in a medium ovenproof saucepan. Lightly dust pork cheek with flour and brown gently, remove meat and add diced vegetables and garlic and sweat over medium heat just until softened, a couple of minutes. Add ham or chicken stock and deglaze pan.
- Add pork cheeks to stock. Cover and slow braise in oven for about 1½ hours or until pork is tender. Remove from oven and allow meat to cool in stock. Then remove meat and pat dry with paper towel.
- Strain stock and return to saucepan. Bring to a boil and cook over medium heat until reduced to about 1 cup (250 ml) and thickened to a glazing consistency, about 30 minutes. Taste and add a splash of sherry vinegar, to taste.
- To make MUSTARD DRESSING: Whisk together egg yolk and Dijon mustard, while streaming in extra-virgin olive oil. When thickened add a dash of rice wine vinegar and salt, to taste.
- Shortly before serving preheat grill and oil trimmed asparagus with 1 tbsp (15 ml) oil and season with salt and pepper.
- Add cheeks to reduced glaze and warm through.
- Meanwhile, grill asparagus lightly on preheated grill. Remove and brush lightly with grainy mustard.
- Serve pork cheeks with grilled asparagus alongside and a little extra reduced glaze drizzled over top. Finish plate with dollops of Mustard Dressing on plate, if desired.
Drink Pairings
BAKED COCONUT PRAWNS WITH GRAPEFRUIT DIPPING SAUCE
Ingredients
Serves 4 to 6
DIPPING SAUCE:
2 tsp (10 ml) curry powder
pinch crushed red pepper flakes
2 tbsp (30 ml) liquid honey
4 tsp (20 ml) rice vinegar
2 Honeygold grapefruit, juice only
COCONUT PRAWNS:
½ cup (125 ml) unsweetened flaked coconut
⅓ cup (90 ml) panko breadcrumbs
2 tbsp (30 ml) all-purpose flour
2 tbsp (30 ml) cornstarch
salt and freshly ground black pepper, to taste
2 large egg whites
1 lb (500 g) large prawns, tail-on, peeled and deveined
shiso leaves for garnish, optional
Instructions
- Preheat oven to 450 F (220 C). Line a baking sheet with parchment paper or silicon mat and set aside.
- To make DIPPING SAUCE: In a small saucepan, toast curry powder and red pepper flakes over medium heat until fragrant, about 1 minute. Add honey, vinegar and grapefruit juice. Bring to simmer, stirring occasionally, until sauce is heated through, about 1 to 2 minutes. Remove from heat and set aside to cool.
- To make COCONUT PRAWNS: In a shallow bowl combine coconut, panko, flour, cornstarch, salt and freshly ground black pepper. Stir to blend.
- In a medium-sized bowl, beat egg whites until slightly frothy. Add prawns to egg whites and toss to coat. Take each prawn from the egg whites, letting excess drip off, then coat in the coconut/ panko mixture, pressing to adhere. Place prawns on baking sheet in a single layer.
- Bake prawns in preheated oven for 8 to 10 minutes or until golden on the outside and opaque in the centre.
- Place prawns on serving platter with Dipping Sauce. Garnish with Shiso leaves. Serve hot or at room temperature.
Drink Pairings
BUTTERMILK, ORANGE, AND ROSEMARY FRIED CHICKEN
Ingredients
Serves 6 to 8
1 cup (250 ml) buttermilk
1½ tsp (7 ml) cayenne pepper, divided
2 tsp (10 ml) smoked paprika
4 garlic cloves, crushed
½ yellow onion, sliced
2 sprigs rosemary, leaves removed from stem and minced
1 orange, zest only
3 tbsp (45 ml) kosher salt, divided
1 tbsp + 2 tsp (25 ml) black pepper, divided
6 chicken drumsticks, skin on
6 chicken thighs, skin on
canola oil, for frying
1 cup (250 ml) all-purpose flour
½ cup (125 ml) cornstarch
Instructions
- In a large bowl, combine buttermilk, 1 tsp (5 ml) cayenne, smoked paprika, garlic, onion, rosemary, orange zest, 2 tbsp (30 ml) salt, 1 tbsp (15 ml) black pepper and chicken. Transfer to a large Ziploc bag and refrigerate to marinate overnight, or up to 2 days.
- Remove chicken from marinade and drain well. Discard bag contents. Let chicken rest at room temperature for 1 hour before frying.
- Heat a deep fryer, or a large pot filled halfway with oil, to 350 F (180 C).
- In a large bowl, combine flour, cornstarch, remaining salt, black pepper, and cayenne.
- Dredge a piece of chicken in the flour mixture until completely coated. Dust off excess and gently place in the hot oil. Repeat with a couple more pieces of chicken. Do not add too many pieces of coated chicken at a time, or the oil temperature will reduce and cause chicken to absorb too much oil during cooking.
- Fry chicken in batches, 15 to 20 minutes each, turning occasionally with a slotted spoon. Remove chicken and pierce to the bone. Chicken is done when juices run clear when pierced and internal temperature reads 165 F (75 C).
- Remove chicken to a cooling rack to drain. Chicken can be eaten immediately, or cooled and refrigerated in a covered container and eaten cold at a picnic.
Drink Pairings
BUTTERNUT SQUASH AND PECAN-STUFFED TURKEY
Ingredients
Serves 8
2 tbsp (30 ml) grapeseed or coconut oil
¾ cup (175 ml) diced yellow onion
1 large egg
¼ cup (60 ml) whole milk
2 thick slices whole wheat bread, cut into ¼-in (0.5 cm) cubes
1 ⅓ cups (425 ml) grated butternut squash
⅓ cup (75 ml) pecan halves, chopped
5 oz (140 g) mozzarella cheese, cut into ¼-in (0.5 cm) cubes
1 tsp (5 ml) each finely chopped fresh thyme, sage and marjoram
¼ tsp (1 ml) ground black pepper, plus extra
salt, to taste
2 lb (1 kg) boneless, skinless turkey breast
16 thin slices of prosciutto
Instructions
- Preheat oven to 375 F (190 C). In a frying pan heat oil over medium heat. Add onion and sauté until soft, 5 minutes. Remove pan from heat and cool.
- In a large bowl, whisk together egg with milk. Stir in bread and allow to sit, 5 minutes. Stir in sautéed onion, squash, pecans, cheese, thyme, sage, marjoram and pepper.
- Slice turkey breast in half lengthwise, without cutting all the way through. Place a piece of plastic wrap on a clean work surface and lay turkey on top. Cover with another piece and flatten turkey with a butcher’s mallet or rolling pin, into a 1⁄2-in (1 cm) thick rectangle. Discard top piece of wrap before spreading stuffing along 1 long edge. Roll up stuffing in turkey.
- To wrap turkey roll in prosciutto, place a piece of tin foil longer than turkey roll on a clean work surface and lay approximately half the prosciutto slices vertically, long sides overlapping by 1⁄2-in (1 cm). Place turkey roll crosswise across prosciutto and roll up using tin foil to assist, snugly wrapping prosciutto around turkey. Lay extra prosciutto over any exposed bits. Wrap foil around turkey roll before tying with kitchen twine at even intervals. Place on rimmed baking tray, bake in centre of oven until thermometer reads 170 F (80 C) when inserted through foil into meat, 1 to 11⁄2 hours. Remove and rest pan on a cooling rack for 10 minutes. Remove foil and transfer roll to a cutting board. Cut into 3⁄4-in (2 cm) thick slices and serve with Cranberry Mostarda, if desired. Recipe follows.