Summertime is BBQ time, and we're celebrating grilling season with a fusion of Canadian produce and Italian cuisine. At the heart of this recipe is Canadian beef tenderloin, known for its outstanding quality, grilled to perfection and refined with salted butter. This dish is accompanied by grilled maple nectarine on fresh ricotta and an asparagus duet with prosciutto.
This dish combines the strong flavors of Canada's premium beef with the light, summery vibes of Italian ingredients. A perfect way to enjoy the season. An unforgettable culinary experience.
Prepare the nectarines.
1 - Cut the nectarines in half and remove the core. The easiest way to do this is to place the knife in the middle and then turn the halves in opposite directions.
2 - In a small bowl, mix the maple syrup and canola oil. Add a pinch of salt to balance out the sweetness.
3 - Using a pastry brush, generously coat the cut side of each nectarine half with the maple syrup mixture. Make sure each piece is well covered. Cover and set aside.
Prepare the asparagus.
1 - Remove the woody ends of the green asparagus by gently bending each stem until it breaks. Peel off the skin at the bottom of the green asparagus stem slightly with a vegetable peeler to remove the fibrous parts. Peel the white asparagus as usual and cut off the ends.
2 - Bring a large pot of salted water and half a lemon to a boil. Prepare an ice bath by filling a large bowl with ice and water. First, add the white asparagus to the boiling water and blanch for 2 minutes, or until it is just tender but still firm. After that, immediately place it in the ice bath to stop the cooking process. Blanch the green asparagus for about 1 minute until it is just tender but still firm. Then put it in the ice bath. After cooling, pat white and green asparagus dry with paper towels.
Prepare the grill.
1 — Remove the beef tenderloin from the refrigerator at least 30 minutes before grilling so that it can reach room temperature.
2 - Preheat the grill to medium to high heat. Make sure the grates are clean and lightly oiled to prevent them from sticking.
3 - Pat the tenderloin dry with paper towels to ensure good browning. Brush lightly with canola oil. Set aside.
4 - Place two slices of prosciutto flat on a cutting board. Place two white and two or three green asparagus stalks at one end and roll the prosciutto firmly around the asparagus. Repeat with remaining asparagus and prosciutto.
5 — Melt the salted butter in a small pot and set aside.
grilling.
1 - Place the seasoned beef tenderloin and the nectarine halves on the hottest part of the grill. Place the asparagus bundle next to it. Sear the beef and nectarines on each side for about 3-4 minutes without moving to create a caramelized crust.
2 - After sautéing the beef fillets and nectarines, reduce the heat to medium and continue cooking until the desired level of doneness is reached. With a meat thermometer, the core temperature of the steak can be checked for a precise result. The aim for “medium” is a core temperature of 57-58°C. This usually takes another 3-4 minutes, depending on the thickness of the fillet and the grill temperature.
3 - Transfer the grilled beef tenderloin to a cutting board and cover loosely with aluminum foil and let it rest for about 3-4 minutes. The fillet should now have reached a core temperature of 62-63°C. When resting, the juices are evenly distributed in the meat, which ensures a juicy beef tenderloin.
1 - Place a spoonful of ricotta on the plate and place the grilled nectarine on top. Place the beef tenderloin and the asparagus bundle next to it.
2 - Garnish with parmesan flakes if desired.
3 - Drizzle the melted salted butter over the beef tenderloin.
4 - Decorate with balsamic glaze and basil leaves if desired.
Bon appétit!
Meat & dairy products
800g Canadian beef tenderloin
60g French salted butter
100g Italian prosciutto
80g ricotta
(40g parmesan flakes) optional
fruit and vegetables
1 lemon
1kg white asparagus and/or green asparagus