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Veal Tenderloin with Potato Rosti, Corn Cream, Chantrelles, Peas and Crispy Bacon

Veal Tenderloin with Potato Rosti, Corn Cream, Chantrelles, Peas and Crispy Bacon
Yields
8 servings

This winning recipe from the second episode of Top Chef Canada Season 2 is perfect for spring and summer, taking the traditional barbeque experience to a gourmet level.

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ingredients

Veal Tenderloin

2
Tbsp vegetable oil
2
oz 6-8 oz. veal tenderloin
2
Tbsp butter
2
sprig thyme
1
clove garlic, crushed
salt and pepper

Corn Cream

2
Tbsp butter
2
shallots, sliced
2
clove garlic, sliced
4
cobs corn, kernels removed, cobs reserved
1
cup 35% cream
1
pinch turmeric salt
water, to adjust consistency if necessary

Mushrooms

1
Tbsp butter
1
shallot, sliced
1
clove garlic, minced
2
cup bluefoot mushrooms, cleaned
2
cup golden chanterelles, cleaned
2
Tbsp thyme, finely chopped
2
Tbsp parsley, finely chopped
salt

Crispy Shallots

2
large shallots, thinly sliced into rings, separated with fingers for even frying
vegetable oil for frying
salt

Crispy Bacon

6
slices bacon, diced

Potato Rosti

2
large Russet potatoes, julienned ¼" thick using a mandolin (cook immediately after)
½
cup vegetable oil for frying
salt

Peas and Watercress

1
Tbsp olive oil
1
cup freshly shucked peas, blanched and shocked in ice water
1
bunch watercress
salt
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directions

Step 1

Preheat oven to 475F.

Step 2

Heat vegetable oil in a cast iron pan over high heat.

Step 3

Season veal tenderloin, place in pan and sear on all sides.

Step 4

Add butter, thyme and garlic.Tilt pan and using a spoon, baste melted butter over veal.

Step 5

Place in oven for approximaetly 5 minutes until medium rare.

Step 6

Remove from oven, place on a cutting board, tent with foil and rest for 5 minutes before slicing.

Step 7

Heat butter in a large pot over medium-low heat. Add shallot, garlic and corn kernels. Season with salt and toss.

Step 8

Add cream and cobs to pot, simmer for 10-15 minutes.

Step 9

Remove cobs, transfer corn mixture to a blender. Puree on high, leaving a hole for steam to escape on top of blender.

Step 10

Strain through a fine sieve, place in a small pot over low heat. Adjust consistency with water if necessary, if too thick.

Step 11

Add turmeric, taste to adjust seasoning and stir. Keep warm until assembly.

Step 12

Heat butter in a large pan over high heat.

Step 13

Add remaining ingredients except for parsley. Sauté mushrooms until golden and tender, approximately 5 minutes.

Step 14

Season with salt, add parsley and toss.

Step 15

Set aside until assembly.

Step 16

Fill ½ a large pot with vegetable oil and heat to 300F. Line a tray with paper towel.

Step 17

Add shallots, gently stir using a skimmer for even cooking.

Step 18

Once shallots are golden, approximately 2 minutes, remove and place on lined tray.

Step 19

Season with salt, set aside until assembly.

Step 20

Line a tray with paper towel. Place bacon in a small sauté pan over medium heat.

Step 21

Cook until fat has rendered and bacon is crispy.

Step 22

Place on paper towel-lined tray and set aside until assembly.

Step 23

Line a tray with paper towel. Heat vegetable oil in a non-stick pan over medium-high heat. Spoon 4 equal amounts of julienned potato in pan. Pat down to form a circle 4″ in diameter.

Step 24

Flip once golden, continue to cook, approximatley 3 minutes per side.

Step 25

Remove and place on a paper towel-lined tray. Season with salt, set aside until assembly.

Step 26

Heat olive oil in a medium pan over medium heat.

Step 27

Add peas, season with salt, toss to warm.

Step 28

Add watercress, toss until slightly wilted and set aside until assembly.

Step 29

Spoon Corn Cream on bottom of plate.

Step 30

Place 1 Potato Rosti on one side of plate.

Step 31

Place approximately 1/4 cup of Peas and Watercress on top of Potato Rosti.

Step 32

Lean 3-4 slices of Veal Tenderloin against Potato Rosti.

Step 33

Spoon Mushrooms around plate.

Step 34

Garnish with Crispy Shallots and Crispy Bacon, serve.

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