Marsala Sauce
½ cup porcini mushrooms, dried
1 tbsp olive oil, divided
½ cup onion, chopped
4 garlic cloves, thinly sliced
½ tsp salt, divided
½ tsp black pepper
1 tbsp olive oil, divided
½ cup onion, chopped
4 garlic cloves, thinly sliced
1 ½ cups shiitake mushroom caps, thinly sliced
1 ½ cups cremini mushrooms, thinly sliced
1 tsp fresh thyme, chopped
1 tsp AP flour, divided
½ cup Marsala wine
2/3 cup beef or mushroom broth
Pomme Purée
3 lbs Yukon gold potatoes, peeled and cut into 2” cubes
2 cups heavy cream
3 sticks unsalted butter, cold
2 cloves garlic
1 bunch fresh thyme
½ tsp kosher salt, to taste
Duxelle
600g cremini mushrooms
3 sprigs fresh thyme
2 pc shallot
1 tbsp canola or neutral oil
2 tbsp red wine vinegar
½ tsp salt and pepper, to taste
Veal
2 x 12oz Ontario Veal Tenderloin
Salt and pepper to taste
2 tbsp canola oil
3 tbsp Dijon mustard
2 pc puff pastry
Assembly
120g prosciutto, thinly sliced
2 eggs yolks
Instructions:
For the Marsala Sauce: Place mushrooms in a small bowl with boiling water and cover for 30 minutes. Heat oil in a pan over medium-high heat. Add onion garlic and sauté for 2-3 minutes. Add ½ tsp salt, mushrooms, and thyme. Sauté for 4-5 mins. Evenly sprinkle flour. Cook for 1 minute stirring constantly. Stir in wine; cook for 1 minute. Add broth; bring to boil, reduce heat and simmer for 2-3 minutes until thickened.
For the Pomme Purée: Peel and cut potatoes into 2” cubes. Place in cold water with salt. Cook until fork tender. Warm cream with butter, garlic and thyme. Let it steep then strain. Strain potatoes and run through a ricer. With a spatula on low heat gradually add your cream and butter mixture until smooth.
For the Duxelle: In a food processor, pulse mushrooms, thyme, and shallots. Heat a pan with oil and add in your duxelle mixture. Once mushrooms have colour, stir, and continue to cook. Deglaze your pan with red wine vinegar and season. Cook off the vinegar and set mixture aside.
For the Veal: Season veal with salt and pepper. Heat a pan on high heat. Add oil and sear veal on all sides until browned. Remove from pan and set aside. Once cooled, cover in mustard.
For Assembly: Lay prosciutto down in layers. Spread half the duxelle mixture leaving 2” from each corner of meat. Place tenderloin in the center and roll into a tight log. Roll puff pastry out to cover. Place wrapped tenderloin at one end of pastry. Brush edges with egg wash. Roll and seal your sides. Cut off extra pastry, leaving an inch; fold underneath. Brush egg yolk over pastry. Score your pastry without cutting all the way through. Bake at 475 until golden brown for 12 minutes. Serve with pomme purée and marsala sauce.
Courtesy of Chef Erica Karbelnik
