Servings: 4
Ease of Preparation: Medium
Menu
MUSSELS IN BEER CREAM SAUCE – click here for the individual recipe
HERB CRUSTED TENDERLOIN WITH POMME PUREE AND RED WINE SAUCE – click here for the individual recipe
FLOURLESS CHOCOLATE TORTE WITH RASPBERRY COULEE – click here for the individual recipe
WATERMELON SASHIMI WITH PICKLED GRAPES – click here for the individual recipe
Click here to download the One BIG Recipe as One BIG PDF
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.
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.
You’re on the home stretch!
- Serve the Chocolate Torte:
- Slice the Chocolate Torte into wedges and serve with dots of Raspberry Coulis and whipped cream on the side.