Butter-basted Tenderloin Steaks with Smoky Red Wine Pan Jus

An Autumn Feast

By Season Leone & Susanna Lamy | Photography by Clay Dolan

Step into the kitchen at Culinary Designs and it quickly becomes clear that this is a true team effort. The crew is close-knit, with each person playing an essential role in bringing owner Season Leone’s vision to life: delicious food, beautifully presented and prepared with care. Over the past 19 years, Season has built a thriving business around a simple promise— food that is high quality, local, healthy, beautiful and delicious.

Among the talented people is Susanna Lamy, a local artist who sees a natural connection between cooking and painting. She approaches ingredients as an artist would a palette, mixing and transforming them until something beautiful emerges.

That same welcoming, creative spirit can now be found at Ravenna Country Market. Culinary Designs is expanding the selection of hearty prepared foods and adding a sumptuous deli counter, while keeping the sandwiches, baked goods and interesting grocery finds that locals have loved for years.

This autumn, Season and Susanna share a harvest-inspired menu designed to be as beautiful to present as it is delicious to share.

Chef Susanna Lamy

AUTUMN SALAD

Sweet butternut squash echoes the changing colours around us, layered here with peppery frisée, sliced pear, blue cheese, maple-toasted pecans, dried cranberries and tangy pickled onions, all finished with a roasted shallot vinaigrette. Serves 4

METHOD
1. Place the sliced onion in a large, clean heatproof jar with a tight-fitting lid.
2. Combine vinegar, water, sugar and salt in a medium saucepan. Bring to a boil over medium heat, stirring until the sugar and salt dissolve. Stir in red pepper flakes, if using.
3. Pour the hot vinegar mixture over the onion. Cool uncovered to room temperature, then seal and refrigerate for at least 2 hours before serving.
4. Store refrigerated for up to one month.

SALAD DIRECTIONS
1. Preheat oven to 375°F.
2. Peel and slice squash into moons. Toss with olive oil, salt, pepper and 1 tbsp syrup. Lay on a baking sheet and roast until tender, about 20 minutes. Set aside.
3. Halve shallots, toss with oil and roast on a separate pan for 15–20 minutes, until soft and starting to brown on the edges.
4. Toss pecans in the remaining syrup and spread onto a baking sheet. Toast for 3–5 minutes, being careful to prevent burning.
5. Once roasted, place shallots in a blender or processor. Add Dijon, honey and vinegar. Blitz. With the blender running, slowly add oil until all is incorporated. Add salt and pepper to taste.
6. Core pear and slice thinly.
7. Wash frisée and tear. Toss with dressing and place in a serving bowl or on a plate. Top lettuce with roasted squash, sliced pear and pickled onions. Crumble blue cheese and scatter nuts and cranberries on top.

BUTTER-BASTED TENDERLOIN STEAKS WITH SMOKY RED WINE PAN JUS

A gorgeously crusted tenderloin holds the memory of summer barbecues, while a rich red wine pan jus welcomes the colder weather to come. Serves 4

METHOD
1. Season the tenderloin steaks all over with salt and freshly ground pepper. Let the meat stand at room temperature for 30 minutes.
2. In a large cast-iron skillet, heat the canola oil until shimmering. Add the steaks and cook over high heat until crusty on the bottom, about 3 minutes.
3. Turn the steaks and add 3 tbsp of butter, thyme, garlic and rosemary to the skillet. Cook over high heat, basting the steaks with the melted butter, garlic and herbs, until the steaks are medium-rare, 3–5 minutes longer.
4. Transfer the steaks to a cutting board and let rest for 10 minutes.
5. Deglaze the pan with wine. Add broth. Stir in BBQ sauce—you can omit it if you’d prefer not to have the smoky taste. Reduce until the sauce coats the back of a spoon.
6. Stir in the reserved tbsp of butter and remove from heat.
7. Slice the steaks on the diagonal, plate and finish with sauce.

PARMESAN-CRUSTED WHIPPED POTATOES

These potatoes draw on a childhood memory of mashed potatoes covered with cheddar and baked until crispy, then named “Halloween potatoes” to encourage a potatohating brother. Topped with Parmesan and fresh thyme, this is a more sophisticated version of that family favourite. Serves 4

METHOD
1. Put cream and garlic into a small saucepan. Simmer until the garlic is soft. Add butter and stir until melted.
2. Boil potatoes in a pot of salted water for 15 minutes, or until fork-tender. Drain well.
3. Mash potatoes to break them down. Add warm cream and butter and beat with a hand mixer, or use the whisk attachment in a stand mixer.
4. Transfer to an ovenproof dish, sprinkle with Parmesan and thyme and bake at 375°F until crispy and golden.

MEDLEY OF ROASTED CARROTS, BRUSSELS SPROUTS, RADISHES AND APPLES

Exquisite heirloom carrots bring the changing colours of the season to the table, while the layers of late-season Brussels sprouts crisp and peel away like falling leaves as they roast alongside radishes and apples. Serves 4

METHOD
1. Preheat oven to 375°F.
2. Prepare vegetables by washing, peeling and trimming. Cut carrots into chunks or sticks; quarter or halve Brussels sprouts, depending on size; whole radishes; and cut peeled apples into equal-sized chunks.
3. Toss the carrots with olive oil, salt, pepper and chopped herbs of your choice. Place on a baking sheet.
4. Toss Brussels sprouts, radishes and apples with olive oil, salt, pepper and a drizzle of balsamic vinegar. Add herbs, if desired. Place on a separate baking sheet.
5. Roast both trays in a 375°F oven until tender and lightly coloured, about 20–25 minutes.
6. Toss together and serve.

BLUE MOUNTAIN APPLE AND RED CURRANT TORTE

With its delectable shortbread crust, this apple torte is always a favourite. Tart red currants add a lively zing and a pinpoint of autumn red, while the abundance of apples in our region makes it a natural choice for the season. Serves 4+

METHOD
1. Preheat oven to 450°F (230°C).
2. Mix flour, butter, ⅓ cup sugar and ¼ tsp vanilla extract in a medium bowl. Press crust into the bottom of a 9-inch springform pan. Set aside.
3. Blend cream cheese, ¼ cup sugar, egg and ½ tsp vanilla extract in a large bowl until well combined. Gently fold in red currants. Pour filling over crust.
4. Mix apples, ⅓ cup sugar and cinnamon in a large bowl; spread over filling.
5. Bake for 10 minutes. Reduce oven temperature to 400°F (200°C) and continue baking for 25 minutes. Sprinkle almonds over the torte; continue baking until the apples are tender and the almonds are golden. Cool, then remove from pan.