Beef Tenderloin with Ontario Taleggio & Confit Onions

Name: Beef Tenderloin with Ontario Taleggio & Confit Onions
Ingredients: 2 x 6oz (180 g) beef tenderloin medallions - salt and black pepper to taste; 1 small yellow onion, sliced in ½ cm rings; 3 pieces green onions, washed and cut in to 3” lengths; ½ small red onion, thick cut julienne; 3 pieces pearl onions or small shallots, cut in half; 2 pieces garlic clove, peeled and crushed; 1 tsp (2 g) picked thyme; 2 tbsp (28 g) unsalted Ontario butter, cut in small cubes; 1 tbsp (14 g) canola oil; 2 tsp (10 g) red wine vinegar; 2 oz (60 g) Albert’s Leap Le Bon Secret

Missy Hui Nov 10 2021

Inspired

50 Min

Serves 4

Dinner is served! Made with rich and creamy Albert's Leap Le Bon Secret in Vaughan, Ontario, this Beef Tenderloin with Ontario Taleggio & Confit Onions recipe by Chef Missy Hui is the perfect dish to elevate your hosting skills.

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Bottle of Henry of Pelham Pinot Noir Old Vines.

Wine Pairing

Pair this mouth-watering dish with Henry of Pelham's Old Vines Baco Noir, a deep, dark red wine with ripe flavours of currant and blueberry fruit. It's spicy, rich and smooth, with a toasty oak finish.

Please enjoy responsibly.

Prep 10 Min

Cook 40 Min

Albert's Leap Le Bon Secret

Albert's Leap Le Bon Secret produced by Quality Cheese in Vaughan, Ontario, is a creamy and mild cheese with a delicate hint of sweet and sour flavour, with a soft and velvety consistency.

Method

Step 1

Preheat oven to 375°F (190°C).

Step 2

Place beef tenderloin on countertop to come to room temperature.

Step 3

Combine onions, green onions, pearl onions, garlic, thyme, butter and canola with a small amount of salt and black pepper. Put in a pan (ideally cast iron) and place in the preheated oven.

Step 4

Roast onions until lightly golden and very tender, approximately 30 minutes.

Step 5

Leaving as much butter and oil in the pan as possible, transfer the onion mixture to a bowl and use a fork to lightly mash the garlic, almost like a paste. Mix garlic paste throughout onion mixture.

Step 6

Using the same pan you cooked the onions in, with butter and oil reserved, place the pan on the stove top over medium-high heat.

Step 7

Season tenderloin with salt and pepper and then place it in the hot pan. Sear for 1-2 minutes per side, depending on your preferred degree of doneness. (For a medallion with a 3cm thickness, a 2 minute sear per side will give you a nice medium centre.)

Step 8

Spoon onions over tenderloin, spoon vinegar over onions and cover with a piece of Albert’s Leap Le Bon Secret.

Step 9

Place pan back in oven for 1 minute until cheese is just melted.

Step 10

Remove from oven and let rest for 3-5 minutes before serving.

Enjoy!

Chef Tip

The confit onion and Albert’s Leap Le Bon Secret makes a fantastic crostini topping over grilled crusty bread. Alternatively, substituting a “meaty” mushroom like portabello or king oyster in place of the beef tenderloin can make for a decadent side dish or vegetarian main.

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Written By

Missy Hui

Chef

Chef Missy Hui’s passion for cooking came to life in Hamilton, Ontario, having spent most days after school cooking and eating with her grandma. While in Toronto, on a summer off from McGill University, Missy enrolled in culinary school and never looked back. After working overseas, Missy returned home and, in 2007, joined The McEwan Group for the opening of ONE Restaurant. Working her way through the ranks she was promoted to Executive Chef/Chef de Cuisine of Fabbrica in 2014.

In 2013 Missy was named one of the Top 30 Under 30 by the Ontario Hostelry Institute. That same year she went on to compete on the popular television show Chopped Canada where she took home the top prize. She has had her work featured on a number of platforms and was honoured to get to be a part of the recently published Faces of Food.

In 2018 Missy left her role in The McEwan Group to pursue her own passion projects. Missy teaches at George Brown College and operates a catering and consultancy under the name eatkander. Her food styling can be seen in the Fresh Origins 2020 Chef’s Edition Calendar. Missy is thrilled to have been a guest sous chef on the current season of Cook Like a Chef.

Beef Tenderloin with Ontario Taleggio & Confit Onions