|Prosciutto and Mushroom Beef Wellington. (Courtesy of The Kitchen Men cookbook, Whitecap)
We may be heading for spring, but the weather keeps reminding us winter refuses to relinquish its role.
In my home, I usual reach for a roast - beef's a favourite, rib roast, bone in, flank, or perhaps a cheaper cut that's tender and juicy after a long spell in the oven.
Beef is a protein that lends itself well to a variety of dishes, and Canadian beef provides 14 essential nutrients, including zinc and brain-boosting iron, vital to brain development. Iron helps carry oxygen from the lungs to all parts of the body - giving you that burst of energy to do the things you love to do.
Reach for beef - at 3.0 mg of iron per 3 ounces cooked beef, it's versatile, nutritious, delicious. If you're worried about fat or cholesterol, choose extra-lean, and enjoy the following recipes all perfect while we patiently wait for spring to arrive (and then it's all about the grill and outdoor eating!)
Prosciutto and Mushroom Beef Wellington
This elegant yet easy recipe is courtesy of The Kitchen Men (Whitecap), an awesome cookbook featuring the talents of Canadian chefs Michael Bonacini, Massimo Capra, and Jason Parsons.
- 1 Tbsp. (15 ml) butter
- 1/2 cup (125 ml) sliced shallots
- 1 Tbsp. (15 ml) chopped garlic
- 4 cups (1L) chopped mushrooms (shiitake, oyster, chanterelle)
- 1 Tbsp. (15 ml) chopped tarragon
- Salt and pepper
- 1 Tbsp. (15 ml) grapeseed oil
- 1 lb. (500 g) beef tenderloin 8 slices prosciutto
- 1 sheet puff pastry, rolled to a thin rectangle
- 5 egg yolks, lightly whisked
Preheat oven to 400F (200C). Melt butter in a large skillet over medium-high heat. Add shallots, garlic, and mushrooms; cook until browned. Add tarragon and season with salt and pepper, then transfer to a bowl with a slotted spoon to cool.
Heat oil in skillet over high heat. Sear beef until brown on all sides. Season with salt and pepper, then set aside to cool. Place a large piece of plastic wrap on counter. In centre, lay out two rows of prosciutto, cover them with cooked mushroom mixture, and top with beef. Using plastic wrap, roll prosciutto around mushrooms and beef to create a cylinder. Wrap and chill for 1 hour in refrigerator.
Lay pastry flat on counter. Remove plastic from wrapped beef and place beef in centre of pastry. Brush edges of pastry with egg and roll it around beef, pinching edges together, then fold ends underneath. Brush outside of pastry with remaining egg and chill in refrigerator. Roast beef on a large baking pan for about 25 minutes. Remove and let rest for 5 minutes before slicing.
Putting-On-the-Ritz Roast Beef
Impress everyone with this elegant roast beef recipe, infused with garlic, coated with herbs, and served with wine gravy. If using a Prime Rib you may need to allow an additional 30 to 45 minutes of cooking time.
- 5 ½ lb. (2.5 kg) beef premium oven roast (prime rib, rib eye or top sirloin)
- 4 cloves garlic, slivered
- ¼ cup (60 ml) Dijon mustard
- 3 Tbsp. (45 ml) chopped fresh thyme
- 2 Tbsp. (30 ml) chopped fresh rosemary
- 2 Tbsp. (30 ml) vegetable oil
- Wine Gravy (recipe follows)
Cut slits all over roast with tip of knife and insert garlic slivers. In small bowl, combine mustard, thyme, rosemary and oil. Spread all over top and sides of roast. Place fat side up on rack in shallow roasting pan (no water necessary). Insert ovensafe meat thermometer into centre of roast, avoiding fat or bone.
Oven-sear by placing uncovered roast in preheated 450F (230C) oven for 10 minutes.
Reduce heat to 275F (140C). Cook until thermometer reads 140F (60C) for medium-rare (about 2-½ to 3 hours) or 155F (68C) for medium (about 2-¾ to 3-¼ hours).
Remove roast from oven; transfer to cutting board. Cover with foil and let stand for at least 15 minutes. Meanwhile, make Wine Gravy. (Roasts can stand 20 to 30 minutes before carving into thin slices.)
Makes: 10 to 12 servings
WINE GRAVY: In small cup, mix 1 Tbsp. (15 ml) cold water into 1 Tbsp. (15 ml) cornstarch; set aside. Add 3 Tbsp. (45 ml) chopped shallots or onions to reserved juices in roasting pan; cook over medium heat, stirring occasionally, for 2 minutes or until softened. Stir in 1 cup (250 ml) dry red wine and bring to boil, stirring to scrape up brown bits. Cook until reduced by half. Whisk in reserved cornstarch mixture and 1 cup (250ml) beef broth; cook, whisking, for 1 minute or until glossy and thickened. Season with salt and pepper to taste.
- Recipe courtesy of Canada Beef Inc.