Ring in the New Year on a local note
If your New Year’s resolution includes eating as many local ingredients as possible, we have you covered. Begin the year by creating an impressive and delicious Ontario menu for your family and friends.
Make like a chef and try this delicious show-stopping centerpiece. Served with gravy, this melt-in-your-mouth, Bacon Wrapped Beef Tenderloin is sure to be a winner at your next family gathering.
Enjoy this sweet potato side, turned into something special with the addition of roasted cranberries and maple syrup. Roasted Sweet Potatoes with Cranberries is the perfect side dish for your meal.
Beet and Carrot Tarte Tatin is a savoury variation of the famous dessert tarte Tatin made with glazed roasted beets and carrots. Serve this colourful and flavourful tart warm or at room temperature. A great make-ahead dish.
An easy dessert with all the flavours of apple crisp plus yummy caramel. Apple Caramel Bars can be made ahead with Ontario Empire, Cortland or Spartan apples – you choose. You can make a double batch as these bars can be frozen up to one month.
Start the New Year off right with delicious food produced close to home.Bacon Wrapped Beef Tenderloin
Served with gravy, this melt-in-your-mouth, beef tenderloin is sure to be the centrepiece at your next family gathering.Preparation Time: 20 minutes
Roasting Time: 1 hour
Cooking Time: 13 minutes
Serves 8
3 tbsp (45 mL) grainy Dijon mustard
1 tbsp (15 mL) chopped fresh Ontario Rosemary Leaves
8 Ontario Shallots (340 g)
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) red wine vinegar
1.5 kg Ontario Beef Tenderloin
5 slices Ontario Bacon
3 tbsp (45 mL) all-purpose flour
2 cups (500 mL) sodium-reduced beef broth
3 tbsp (45 mL) port or red wine (optional)
1/2 tsp (2 mL) salt
2 tbsp (25 mL) butter
In small bowl, combine mustard and rosemary; set aside.
Peel shallots and trim off roots. Cut larger shallots in half, place in small bowl and toss with olive oil and vinegar.
Pat meat dry; remove any string. Spread mustard mixture all over the tenderloin. Wrap bacon around the tenderloin; secure with toothpicks. Transfer to roasting pan. Add shallots. Roast in 450°F (230°C) oven for 20 minutes; stir shallots.
Reduce oven temperature to 300°F (150°C); continue roasting until thermometer inserted into the thickest part of the roast reads 145°F (63°C) for medium-rare, 40 to 45 minutes. Remove shallots with slotted spoon to small bowl, loosely cover and let stand. Transfer meat to cutting board; remove toothpicks and tent with foil. Let stand 10 minutes.
Meanwhile, set roasting pan on stovetop over medium heat. Sprinkle with flour. Cook, whisking constantly until flour starts to brown, about 3 to 5 minutes. Whisk in broth, port (if using) and salt, scraping brown bits from bottom of pan into sauce. Bring to boil over medium-high heat. Reduce to medium heat and cook until sauce is thickened, about 5 minutes. Stir in butter. Remove from heat; strain gravy through fine mesh sieve.
Slice beef tenderloin and serve with shallots and gravy.Nutritional Information:
1 Serving
PROTEIN: 34 grams
FAT: 17 grams
CARBOHYDRATE: 11 grams
CALORIES: 337
FIBRE: 1 gram
SODIUM: 580 mg
- Printed with permission from Foodland Ontario
