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The Winning Dish From Junior Chef Showdown Will Become a Family-Favourite Meal in No Time

beef tenderloin with festival
Prep Time
40 min
Cook Time
1h 25 min
Yields
4 servings

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.

Related: 3 Classic Sauces From Lynn Crawford That Will Be Instant Staples (Plus Recipes!)

Watch Junior Chef Showdown Sundays at 9 and stream Live and On Demand on the new Global TV App, and on STACKTV.  Food Network Canada is also available through all major TV service providers.

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ingredients

Roasted Squash Ajvar Puree

2
cups butternut squash (cut into 1-inch cubes)
1
shallot, peeled, quartered
1
Tbsp fresh thyme leaves
1
tsp smoked paprika
½
tsp salt
¼
tsp pepper
¼
tsp ground cayenne pepper
2
Tbsp olive oil, divided
1
garlic clove
½
cup roasted red pepper
1
Tbsp white wine vinegar

Jus

1
cup beef demi-glace
2
cloves garlic
3
sprigs thyme

Festival Bread

¾
cup flour
¼
cup cornmeal
1
Tbsp sugar
2
tsp baking powder
½
tsp salt
1
Tbsp butter, melted
½
cup milk
Oil for frying

Beef Tenderloin

4
beef tenderloins, about 1 ¼-inch thick
1
Tbsp canola oil
Kosher salt
Freshly cracked black pepper

Charred Broccoli Rabe

12
stalks broccoli rabe
1
Tbsp olive oil
1
tsp chili flakes
1
clove garlic, smashed
½
tsp salt
¼
tsp pepper
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directions

Notes

Rest time: 10 minutes.

Step 1

For the roasted squash ajvar puree, preheat oven to 425°F.

Step 2

Combine squash, shallots, thyme, smoked paprika, salt, pepper, cayenne and 1 tablespoon of oil on a large rimmed baking sheet.

Step 3

Roast for about 35 minutes, until squash is golden and tender, stirring and adding garlic clove after 20 minutes.

Step 4

Transfer to the bowl of a food processor and add roasted red peppers, remaining tablespoon oil and vinegar. Pulse until blended and smooth.

Step 5

For the jus, combine demi-glace, garlic and thyme in a small saucepan.

Step 6

Cook, covered over medium-low for 30 minutes to infuse the demi-glace.

Step 7

Discard garlic and thyme before serving.

Step 8

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.

Step 9

Whisk together flour, cornmeal, sugar, baking powder and salt in a medium bowl. Add butter, stir to coat. Add milk gradually, stirring until combined.

Step 10

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.

Step 11

For the beef tenderloin, season steaks liberally with salt and pepper.

Step 12

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).

Step 13

Set steak aside to rest for 10 minutes.

Step 14

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.

Step 15

Stir occasionally until the broccoli rabe is charred and tender, about 5 minutes.

Step 16

Divide the puree, festival bread, broccoli rabe and steaks among four plates. Spoon demi glace over the beef and serve!

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