All guests got a chance to sip S. Pellegrino and sample the dishes. Secretly I was a tad bit relieved that I wasn't on that judging panel afterall because EVERYTHING looked and tasted absolutely delicious! I'm sure the judges had a hard time before awarding Jean-Francois Daigle (The George Brown Chef’s School in Toronto) the coveted title and the rare chance to compete at the Finals Competition next month in Napa Valley, CA.
- 2 cups (500 mL) beef broth
- 2/3 cup (150 mL) dry red wine
- 1 cup (250 mL) each diced carrots and onion
- 3/4 cup (175 mL) diced celery
- 2 bay leaves
- 1 tsp (5 mL) whole black peppercorns
- 1 buffalo or beef tenderloin, about 2 lbs/1 kg, cut into 8 equal portions
- Sea salt and pepper
- 1 tbsp (15 mL) extra virgin olive oil or garlic oil
- 2 tbsp (25 mL) liquid honey
- 2 tsp (10 mL) chopped fresh thyme or 1/2 tsp/2 mL dried thyme leaves
Apple Parsnip Puree:
- 1 lb (500 g) parsnips, peeled and chopped
- 1 lb (500 g) apples, peeled, cored and chopped
- 2 tbsp (25 mL) 35% whipping cream, hot
- 2 tsp (10 mL) Dijon mustard
- Salt and white pepper
In pot of boiling water cook parsnips, covered for 15 minutes or until tender. Add apples, cover and simmer for 10 minutes or until very tender. Drain well and puree in a food processor until smooth. Whisk in cream and mustard and season to taste with salt and pepper; keep warm.
Meanwhile, in saucepan bring stock, wine, carrots, celery, onion, bay leaves and peppercorns to a boil and simmer until reduced to 2-1/2 cups (625 mL). Remove bay leaves and discard.
Sprinkle tenderloin with salt and pepper. Heat oil in large skillet, in batches sear both sides of the tenderloin and place on lightly greased baking sheet. Drizzle with honey and sprinkle with thyme. Roast in 425 F (220C) oven for 5 to 7 minutes or until meat thermometer inserted in centre reaches 145 F (63 C) for medium-rare.
Spoon apple parsnip puree in centre of plate and top with tenderloin and spoon vegetable sauce around plate.
Makes 8 servings. ENJOY!