The holiday season is fast approaching and that means we get to enjoy so many of the holiday traditions, including one of our favourites – the holiday meals. For us and so many others, the holiday dinner marathon always includes turkey and ham with all of the fixings: potatoes, gravy, salads, and fresh vegetables. And while we LOVE the tradition of turkey and ham, we hate to admit that there comes the time when we are craving something a little different but still festive. When this happens, we at Fork & Knife Catering rely on one of our favourite dishes: Beef Tenderloin Stuffed with a Red Wine Poached Pear Compote.
Check out our recipe if you’re looking for something a bit different this holiday season for your family and friends!
Chef Van Dam’s Signature Beef Tenderloin Stuffed with Chocolate Red Wine Poached Pear Chutney
3 ripe Bartlett pears, peeled and diced
3 cups red wine (F&K recommends a Cabernet Sauvignon or Shiraz)
⅓ cup white sugar
¼ cup dark chocolate
½ tsp cinnamon
½ cup pomegranate juice
2 sprigs of fresh rosemary
1 medium onion, diced
2 tbsp olive oil
1 cup fresh/frozen cranberries
Reserved poaching liquid
1 x 3 lb. beef tenderloin, trimmed
(F&K tip: Always season your tenderloin to bring out the natural beef flavour. Keep it simple with sea salt and black pepper or jazz it up by adding fresh garlic or rosemary.)
2 tsp fresh ground pepper
2 tsp sea salt
In a medium/large pot, combine red wine, sugar, dark chocolate, cinnamon, pomegranate juice and bring to a boil over high heat. Once the mixture has come to a boil, reduce heat to low and add the diced pears and sprigs of rosemary. Simmer covered for 20 minutes. Remove from the heat and set aside to cool. Drain the pears, reserving the poaching liquid for the chutney.
In a large sauce pan, heat olive oil over medium heat. Add diced onion and cook until onions are translucent. Add 1 cup of the reserved poaching liquid and cranberries. Simmer over medium/high heat until cranberries are tender and soft. Add poached pears and 1 cup of the served poaching liquid. Simmer on medium heat until most of the liquid is reduced and the mixture is a thick consistency. Remove from heat and cool
While your chutney is cooling, preheat oven to 400°.
Cut horizontally through the center of the beef. Cut close to but not through the other side. Open flat and place between 2 sheets of plastic wrap and pound to an even ½ inch thickness with a meat mallet. Season the one side with salt and pepper. Spread ¾ of the poached pear chutney evenly over the other side of the beef. (Ensure you reserve the rest of the chutney for serving with the beef.) Roll the beef and secure at 2 inch intervals with the butcher’s string.
Place beef on baking sheet with parchment paper. Bake at 400° for 40 minutes until medium rare. Remove from oven and let stand for 15 minutes, cut across the grain into desired slices. (F&K tip: Letting your tenderloin rest for 15 minutes allows the meat to reabsorb the natural juices)
Serve and enjoy! (F&K tip: We recommend pairing your beef tenderloin with a red wine such as a full-bodied Cabernet Sauvignon or aged Merlot. Prefer white? Try with a dry Riesling or even a glass of bubbly!)
About Fork & Knife Catering
Fork & Knife Catering provides high quality culinary creations, hand crafted by Executive Chef Van Dam and our talented team. Fork & Knife Catering provides Corporate, Wedding, Special Event, Movie & Film Industry, and Private Chef Catering Services to Metro Vancouver and the Fraser Valley.