This fabulous recipe from Daniela Molettieri, winning Canadian student chef of the S. Pellegrino Almost Famous Chef Competition, will surely win over your lover for Valentine’s Day!

With two tenderloins, enjoy one and bring one for lunch to let your co-workers know who loves you!

Filet of Veal Stuffed with Wild Mushrooms, served with Butternut Squash and Roasted Hazelnut

Ingredients:
•  2 veal or pork tenderloins
•  1/2 cup (125 mL) butter
•  12 oz (375 g) fresh mixed fresh mushrooms, minced
•  4 shallots, minced
•  1 tbsp (15 mL) chopped fresh thyme leaves
•  2 cloves garlic, minced
•  1/4 tsp (1 mL) black pepper
•  Pinch salt
•  2 1/2 cups (625 mL) veal or beef stock
•  1 cup (250 mL) dried mushrooms (about 1 oz/30 g)

Butternut Squash and Roasted Hazelnut Puree:
•  1 1/2 lbs (750 g) peeled and cubed butternut squash
•  1/2 cup (125 mL) butter
•  Pinch salt and pepper
•  1/3 cup (75 mL) chopped toasted hazelnuts

Purée Preparation:
1. Butternut Squash Purée: Bring squash to boil in salted water 20 mins. or until very soft. Drain well and return to pot. Using potato masher, mash well with butter, salt and pepper. Stir in hazelnuts. Set aside and keep warm.

2. In skillet, melt 1/4 cup (60 mL) of butter over medium high heat; cook mushrooms, shallots, thyme and garlic, stirring occasionally 15 mins. or until liquid has evaporated. Set aside and let cool.

3. Using chef’s knife, make incision in centre of tenderloin across middle, not cutting through to the other side. Cut along each side to open more. Stuff with mushroom mix and close. Tie tenderloins with butcher’s twine in 2 inch (5 cm) intervals and place seam side down on parchment paper lined baking sheet; sprinkle with half of pepper and salt. Roast in 350 F (180 C) oven 45 mins. or until meat thermometer reaches 150 F (65 C) for medium rare. Rest for before slicing.

4. In saucepan combine dried mushrooms and stock and simmer for 10 minutes. Drain through fine mesh sieve and return stock to saucepan. Whisk in remaining butter and pepper.

5. Spread squash in centre of plate and place veal slices alongside. Spoon sauce along meat to serve.

– Daniela Molettieri/ adapted by Emily Richards

Valentine’s Day wouldn’t be as romantic without a little something to sip on

This Valentine’s, Day Icewine Sparkler will bring out the best in your lover and create a true romantic atmosphere.

Enjoy it with cheese before or after dinner.

As an alternative, you can also serve the Valentine’s Day Icewine Sparkler up with a variety of tasty chocolates to enjoy a little later in the evening.

Valentine’s Day Icewine Sparkler

Ingredients:
•  1 oz Vidal Icewine
•  4 oz Sparkling Riesling

Preparation
1. Pour icewine into champagne flute. Top with sparkling riesling and garnish with fresh raspberry if desired.

– Recipe courtesy of Fielding Winery

• Emily Richards is a professional home economist, cookbook author and a tv celebrity chef. For more, visit emilyrichardscooks.ca.