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Let's try again: Beef Tenderoloin & Gumbo

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2342 posts
Joined: Dec 14, 2005


Posted to Thread #16088 at 9:48 pm on Sep 5, 2009

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


Beef Tenderloin

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


Splash of grapeseed oil
2 cups pumpkin, seeded, chopped into 1/4 inch cubes (500 mL)
1 large sweet potato, peeled, chopped into 1/4 inch cubes
1 large onion, diced
1/2 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 1/4 inch pieces
1 ear of corn, shucked, kernels peeled off husk
1 tbsp pureed garlic (15 mL)
2 tbsp chopped fresh sage (30 mL)
1 1/2 cups 35% whipping cream (375 (mL)
1/2 cup white wine for deglazing
Salt and pepper to taste


Beef Tenderloin

1. Preheat oven to 220 degrees F.
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 in a raised rack and slow roast for about 2 1/2 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 the slow roasting.


1. In a medium sized pot, on medium heat, add a splashing of grapeseed oil. Add the bacon lardons, moving in the pan often. Cook for 5 minutes to render out the fat. Add the diced onions, garlic, carrots, celery and 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 as 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 salt and pepper.


Slice the beef tenderloin into 4 equal portions. spoon the gumbo into big bowls and place the beef tenderloin on the top of the gumbo. serve and enjoy.

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