Recipe Courtesy Jason Rosso, Peller Estates, Niagara-on-the-Lake, Ontario.
Pre-heat the oven to 220 degrees F.
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.
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.
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!