Finding a balanced, hearty meal that your whole family will enjoy isn’t always easy. But thanks to this season’s Junior Chef Showdown winner, Nazaree, this juicy, melt-in-your-mouth beef tenderloin recipe paired with three appetizing sides will have everyone at the table feeling full and happy.
Although the classic beef tenderloin is the star of the recipe, it’s the trio of sides that make this a truly unforgettable meal. Even if you’re not an extraordinarily talented young chef, making this show-stopping meal will leave you feeling like a gourmet cook in no time.
Roasted Squash Ajvar Puree
Charred Broccoli Rabe
Rest time: 10 minutes.
For the roasted squash ajvar puree, preheat oven to 425°F.
Combine squash, shallots, thyme, smoked paprika, salt, pepper, cayenne and 1 tablespoon of oil on a large rimmed baking sheet.
Roast for about 35 minutes, until squash is golden and tender, stirring and adding garlic clove after 20 minutes.
Transfer to the bowl of a food processor and add roasted red peppers, remaining tablespoon oil and vinegar. Pulse until blended and smooth.
For the jus, combine demi-glace, garlic and thyme in a small saucepan.
Cook, covered over medium-low for 30 minutes to infuse the demi-glace.
Discard garlic and thyme before serving.
For the festival bread, heat 1 ½ inches oil to 350°F in a heavy-bottomed pot or fill a deep fryer. Line a rimmed baking sheet with a wire cooling rack.
Whisk together flour, cornmeal, sugar, baking powder and salt in a medium bowl. Add butter, stir to coat. Add milk gradually, stirring until combined.
Spoon 2 Tbsp portions of batter into oil and fry until deep golden, for about 3 minutes. Transfer to the prepared baking sheet to cool slightly.
For the beef tenderloin, season steaks liberally with salt and pepper.
Heat a cast iron skillet over medium-high heat. Add oil and steaks and cook for about 6 minutes per side, until deep golden and medium-rare. (Note: If you’re using an instant-read thermometer, the centre of the steak will read 130°F).
Set steak aside to rest for 10 minutes.
For the charred broccoli rabe, heat oil in a large skillet over high heat. Add broccoli rabe, chili flakes, garlic, salt and pepper into the skillet.
Stir occasionally until the broccoli rabe is charred and tender, about 5 minutes.
Divide the puree, festival bread, broccoli rabe and steaks among four plates. Spoon demi glace over the beef and serve!
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