Chef Quentin Harty
RBC Convention Centre
Rich morel sauce is the perfect complement to a juicy cut of tenderloin.
4 Tbsp Dijon mustard
2 cloves garlic, crushed
2 Tbsp kosher salt
1 Tbsp pepper
1 tsp Hungarian paprika
2 1/2 lbs steak ready tenderloin
1/2 cup garlic-infused oil
2 Tbsp clarified butter
3 Tbsp minced yellow onion
1/4 cup finely diced morel mushrooms
1 Tbsp garlic, ground
1 1/4 cups demi-glace
1/3 cup dry red wine
1/4 cup cooking brandy (optional)
1/4 cup heavy cream (35%)
Sweet Potato Flan
2 sweet potatoes
3 red potatoes
3/8 cup butter
1/2 medium sized yellow onion, sliced
1/2 cup heavy cream (36%)
1 cup grated Swiss cheese
salt and pepper, to taste
1 cup pure maple syrup
1. Blend mustard, garlic, salt, pepper, and paprika together to make a rub.
2. Coat the tenderloin with garlic oil, then thoroughly spread all sides with the rub. Refrigerate overnight.
3. Preheat oven to 375°F. Remove the tenderloin from fridge and place in a roasting pan. Allow the beef to rest at room temperature for 30 minutes.
4. Place beef in the oven and roast to an internal temperature of 130°F (medium rare).
5. Remove beef from the oven and place on a serving platter. Drape the beef loosely with tinfoil, unsealed so that steam can escape, and allow the beef to rest for 30 minutes prior to carving.
6. Slice the beef into 6 equal portions and serve with accompanying sauce and side dishes.
1. In a sauce pan over medium high heat, add butter and onions. Sauté until translucent.
2. Add garlic and mushrooms. Continue to sauté for an additional 3-5 minutes.
3. Adjust temperature to high and de-glaze pan with red wine. Cook until wine has reduced to half its volume.
4. Add the brandy and carefully flambé with an open flame (this step is optional, and because of the inherent fire and safety related risks, it is not recommended for home cooks).
5. Reduce the heat to medium high and add the demi-glace. Bring to a rolling boil, then reduce to medium heat and simmer.
6. Add the cream, stirring constantly to ensure cream does not curdle.
7. Increase temperature to medium high and return to a rolling boil for one minute.
8. Remove from heat and adjust the seasoning. Serve immediately.
Sweet Potato Flan
1. Preheat oven to 350*F. Peel potatoes and cut into 1/8” thick slices.
2. In a saute pan over medium heat, add butter, onions, and potatoes. Par cook, stirring lightly and constantly for about 10 minutes.
3. Add the cream and cook until reduced by half.
4. When potatoes are almost fully cooked, remove from burner and blend in cheese. Line a 6”x4” pan with parchment paper and fill with potato mixture. Use the backside of a metal spoon to ensure the potatoes are in an even layer.
5. Cover pan with parchment paper and tin foil. Bake for 45 minutes.
6. Remove from oven and carefully remove tin foil and parchment paper. Bake uncovered for an additional 15 minutes.
7. Remove from oven and allow to rest.
8. In a saucepan over medium high heat, cook maple syrup until reduced by half. Evenly glaze the top of the flan with the syrup.
9. Reheat the flan to 160*F before serving.
Yield 6 servings