One BIG Recipe: Gourmet Fusion Soiree

Difficulty:

1/5

One BIG Recipe

Servings: 4

Ease of Preparation: Medium

Shopping List

Pantry:	On hand:	Need (Minimum):	Yes/no:
Ouzo		1 Tablespoon (15 ml)
Champagne Vinegar		¾ cup (180 ml)
Salt	X	Always have this
Sugar		1 ½ cup (360 ml) + 1 teaspoon (5ml)
Star anise		2
Cinnamon stick		½ stick
Mustard seed		1 teaspoon (5ml)
Toasted pine nuts		1 cup (240 ml)
Olive oil		¼ cup (60 ml)
Witbier		1 ½ cups (350 ml)
Quinoa		¼ cup (60 ml)
Bittersweet chocolate		12 ounces (340 g)
Unsweetened cocoa powder		1 tablespoon (15 ml)
Red wine		1 ¼ cups (300 ml)
Beef stock		3 cups (710 ml)
Flour		2 tablespoons (30 ml)
Vegetable oil		¼ cup (60 ml)

Dairy:
Feta cheese		6 ounces (170 g)
Whipping cream		1 ½ cup (360 ml)
Butter		1 ¼ pound butter (567 g)
Eggs		6
Whipped cream		¼ cup (60 ml)

Bakery:
Baguette		1

Produce:
Watermelon		1
Basil leaves		4
Red grapes		1 bunch
Micro basil leaves		Small bunch
Leek		1
Garlic		8 cloves
Raspberries		1 ½ pints (511 g)
Yukon gold potatoes		3 pounds (1.4 kg)
Thyme		10csprigs
Shallots		¾ cup (180 ml)
Mushrooms		½ cup (120 ml)
Rosemary (chopped)		2 teaspoons (10 ml)
Parsley (chopped)		2 teaspoons (10 ml)

Butcher:
Diced Pancetta		¼ cup (60 ml)
Centre-cut beef tenderloin		1x 2 pounds (907 g)

Fishmonger:
Mussels		1 ½ pounds (680 g)

Method

mise en place about 1.5 hours before dinner:

Scrub the mussels
- In clean, cold water- scrub the mussels of all excess dirt and sand. Leave to soak
Prepare the Herb Crust:
- In a small bowl, combine the oil, rosemary, parsley, thyme, and garlic, mixing well.
Cook the Quinoa:
- Place the quinoa in a fine-mesh strainer and rinse under cold, running water for 30 seconds. Drain well.
- Combine the quinoa and water in a saucepan over medium-high heat and bring to a boil. Reduce the heat to a simmer and cook until the quinoa has absorbed all the water and is very tender, 20-25 minutes.
Start the Potatoes:
- In a saucepan, cover the potatoes with heavily salted cold water. Add the thyme and garlic and bring to a simmer over medium-high heat.
- Simmer until the potatoes are tender, roughly 40-45 minutes.
Start the Pickled Grapes and Compressed Watermelon:
- In a saucepan over medium heat, combine the water, vinegar, salt, and sugar. Stir to dissolve the salt and sugar and allow the mixture to come to a simmer.
- Meanwhile, on a square of cheesecloth, combine the star anise, cinnamon, and mustard seeds. Tie the cheesecloth together into a bundle using kitchen twine.
- Place the grapes in a non-reactive, heatproof jar. Nestle the cheesecloth bundle on top of the grapes.
- Pour the simmering pickling liquid overtop the of the grapes and spices. Allow the mixture to come to room temperature before refrigerating until needed.
- Place the watermelon planks in a vacuum seal bag. Drizzle the ouzo overtop and lay the basil leaves on the planks. Seal on high to compress.
- Refrigerate for 45 minutes to 1 hour to allow the flavours to penetrate.
- Remove the pot of quinoa from the heat, cover, and allow the quinoa to steam for 5 minutes.

Get cooking! – about 1 hour before dinner:

Bake the Chocolate Torte:
- Combine the ¾ cup of butter and chocolate in a heatproof bowl and microwave on high in 30-second bursts until melted. Stir to combine and allow to cool slightly.
- Lightly butter a 9-inch (23 cm) springform pan.
- Combine the quinoa, chocolate-butter mixture, eggs, sugar, salt, and cocoa powder in the jug of a high-speed blender. Blend until smooth.
- Pour the batter into the prepared pan and bake until the top is no longer shiny, and a skewer inserted into the torte comes out with just a few crumbs, 35-45 minutes.
Crust, Tie, and Cook the Tenderloin:
- Rub the herb mixture all over the tenderloin. Season with salt and pepper.
- Tie the beef off with butcher’s twine.
- Place an ovenproof skillet over high heat, and once hot sear the beef until well browned on all sides, 2-3 minutes per side.
- Transfer the skillet to the oven and roast for 20-25 minutes for medium-rare.
Start the Red Wine Sauce:
- In a saucepan over medium-low heat, melt 5 tablespoons (75 ml) of the butter.
- Add the shallots and cook, stirring occasionally, until softened and translucent, 7-8 minutes.
- Add the wine, beef stock, thyme, and sugar. Season with salt and pepper, raise the heat to medium-high, and bring the mixture to a boil.
- Reduce the heat to medium and allow the sauce to simmer until reduced by half, roughly 30 minutes.
- While the sauce is reducing, combine the remaining butter and flour in a small bowl. Using a spoon, mix the ingredients into a paste.
Make the Raspberry Coulis:
- In a small saucepan over medium heat, combine the sugar, raspberries, and water.
- Bring to a simmer and cook until the fruit is broken down, 7-8 minutes.
- Transfer the mixture to a blender and blend until smooth.
- Pass the mixture through a fine mesh to remove any solids. Transfer to a squeeze bottle and allow to cool to room temperature.
Serve the Watermelon Sashimi:
- Remove the watermelon from the vacuum bag, discard the basil leaves, and pat the watermelon planks dry. Place the planks in the centre of a serving plate.
- Strain the grapes out of the pickling liquid and scatter them on both sides of the watermelon.
- Sprinkle the pine nuts and feta overtop of the melon. Drizzle everything with olive oil. Garnish with micro basil and serve immediately.

Dinner time! – about 30 minutes before dinner

Finish the Sauce:
- Reduce the heat under the sauce to low but maintain a simmer. Remove and discard the thyme sprigs. Whisk the flour-butter paste into the sauce, 1 tablespoon (15 ml) at a time while simmering until the sauce is thickened to your desired consistency.
- Keep warm over low heat until needed.
Rest the Beef:
- Transfer the beef to a rack set over a cutting board and rest for 10-15 minutes.
Start the Mussels:
- In a wok or pot over medium-low heat, render the pancetta until it releases its fat and begins to crisp, 5-6 minutes.
- Add the leeks and minced garlic to the pot, raise the heat to medium, season with salt and pepper, and cook until softened and beginning to colour, 5-7 minutes.

Take a break, sit down and enjoy…

Serve the Mussels:
- Add the beer to the pot.
- Add the mussels and cream to the pot, cover, and allow to cook until all the mussels have opened, 4-5 minutes.
- Meanwhile, brush the baguette slices with olive oil and grill until nicely charred on both sides, 1-2 minutes per side.
- Rub each slice with the whole garlic clove and set aside.
- Uncover the mussels, discarding any that failed to open and transfer the mussels and sauce to a large bowl.
- Serve immediately with grilled baguette to mop up the sauce.

Mussels Beer Cream Sauce

Sit down and enjoy – great work!

Puree the Potatoes:
- Drain the potatoes and allow to cool slightly.
- Using a ricer, pass the potatoes into a clean pot. Add the butter and cream, mixing in with a spatula. Season the potatoes with salt, cover the pan with plastic wrap, and keep warm over very low heat until needed.
Serve the Beef:
- Remove the strings and slice the beef into steaks. Transfer the steaks to serving plates. Dollop the Pommes Puree alongside the beef, drizzle with Red Wine Sauce, and serve immediately.