Name: Slow-Roasted Ontario Corn-Fed Beef Tenderloin with Pumpkin and Sweet Potato Gumbo
Yield: 4 servings
Cuisine: North American
Ingredients: 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; 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

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.

Ingredients

Beef Tenderloin

splash grapeseed oil

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

cup pumpkin, seeded, chopped into ¼-inch cubes (500 ml)

large sweet potato, peeled, chopped into ¼-inch pieces

large onion, diced

cup cherry tomatoes, sliced in half (125 ml)

celery rib, diced

strips double smoked bacon, cut into lardons

large carrot, peeled, chopped into ¼-inch pieces

ear of corn, shucked, kernels peeled off a husk

Tbsp pureed garlic (15 ml)

Tbsp chopped fresh sage (30 ml)

cup white wine, for deglazing (125 ml)

1 ½

cup 35% whipping cream (375 ml)

Salt and pepper to taste

Ingredient Substitution Guide

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

Ingredients

Beef Tenderloin

Gumbo

Directions

Rate Recipe

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