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Slow-Roasted Ontario Corn-Fed Beef Tenderloin with Pumpkin and Sweet Potato Gumbo

Slow-Roasted Ontario Corn-Fed Beef Tenderloin with Pumpkin and Sweet Potato Gumbo
Yields
4 servings

Recipe Courtesy Jason Rosso, Peller Estates, Niagara-on-the-Lake, Ontario.

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ingredients

Beef Tenderloin

splash grapeseed oil
2
lb(s) beef tenderloin (use only AAA, sterling silver or Black Angus) (908 grams)
Coarse salt and butchers ground black pepper, to taste

Gumbo

splash of grapeseed oil
2
cup pumpkin, seeded, chopped into ¼-inch cubes (500 ml)
1
large sweet potato, peeled, chopped into ¼-inch pieces
1
large onion, diced
½
cup cherry tomatoes, sliced in half (125 ml)
1
celery rib, diced
3
strips double smoked bacon, cut into lardons
1
large carrot, peeled, chopped into ¼-inch pieces
1
ear of corn, shucked, kernels peeled off a husk
1
Tbsp pureed garlic (15 ml)
2
Tbsp chopped fresh sage (30 ml)
½
cup white wine, for deglazing (125 ml)
1 ½
cup 35% whipping cream (375 ml)
Salt and pepper to taste
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directions

Step 1

Pre-heat the oven to 220 degrees F.

Step 2

In a medium sized pan on high heat, add a splash of grapeseed oil. Season the outside of the beef very liberally with salt and pepper. Sear beef on all sides until browned all over. Place in the oven on a raised rack and slow roast for about 2 ½ hours. Rest on the counter uncovered for 30 minutes before serving. This beef is not served hot just above room temperature – this allows the excellent flavour to come through from the slow roasting.

Step 3

In a medium sized pot, on medium heat, add a splash of grapeseed oil. Add the bacon lardoons, moving in the pan often. Cook for 5 minutes to render out the fat from the bacon. Add the diced onions, garlic, carrots, celery, cook for 5 more minutes or until vegetables are soft. Add the chopped carrot, corn, pumpkin and sweet potato. Cook another 5 minutes. Add the cherry tomatoes and white wine, cook until all of the liquid has evaporated and is semi dry. Add the sage and the cream, reduce mixture until a thick stew consistency, about 10 minutes. Season to taste with the salt and pepper.

Step 4

Slice the beef tenderloin into 4 equal portions. Spoon the gumbo into big bowls and place the beef tenderloin on top of the gumbo. Serve and enjoy!

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