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Beef Tenderloin Roast
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Rosbif-filet-mignon-6929.jpg
PT25M
PT50M
PT1H15M
Preheat the oven to 350°F (180°C). In a frying pan, brown the bacon over high heat. Add the potatoes and leek and continue cooking for a few minutes. Remove, transfer to a baking dish and cook, uncovered, for 30 minutes. In a bowl, mix together the yogourt and feta. Set aside. In a frying pan, heat the oil and melt the butter over high heat and brown the meat on all sides. Place the meat on top of the vegetables and continue cooking in the oven for about 20 minutes or until cooked. In a bowl, mix together all of the beet salad ingredients and set aside. Before serving, place a strip of yogourt and feta on the serving dish, then top with the vegetables and beef slices, and garnish with the beet salad and pecans.
6
Académie Culinaire
3
17
5
2
3 1/2 lb (1,6 kg) beef tenderloin, seasoned with salt and pepper
1 Tbsp. (15 mL) butter
1 Tbsp. (15 mL) vegetable oil
6 slices of bacon, cut into lardons
5 potato, cut into large pieces
2 leeks, coarsely diced beet salad
3 red and yellow raw beets, peeled and julienned
1 cup (250 mL) Arugula
4 tsp. (20 mL) red wine vinegar
2 Tbsp. (30 mL) olive oil extra virgin
yogourt
1 1/2 cups (375 mL) Greek yogurt
3 1/2 oz (100 g) goat feta, crumbled
roasted pecans to taste
Salt and pepper to taste
Beef Tenderloin Roast
-
![]()
Gluten-free
6
servings
0:25
Preparation
0:50
COOKING
1:15
TOTAL TIME
Ingredients
-
3 1/2 lb
(1,6 kg)beef tenderloin, seasoned with salt and pepper
-
1 Tbsp.
(15 mL)butter
-
1 Tbsp.
(15 mL)vegetable oil
-
6
slices of bacon, cut into lardons
-
5
potato, cut into large pieces
-
2
leeks, coarsely diced beet salad
-
3
red and yellow raw beets, peeled and julienned
-
1 cup
(250 mL)Arugula
-
4 tsp.
(20 mL)red wine vinegar
-
2 Tbsp.
(30 mL)olive oil extra virgin
-
yogourt
-
1 1/2 cups
(375 mL)Greek yogurt
-
3 1/2 oz
(100 g)goat feta, crumbled
-
roasted pecans to taste
-
Salt and pepper to taste
Preparation
Preheat the oven to 350°F (180°C). In a frying pan, brown the bacon over high heat. Add the potatoes and leek and continue cooking for a few minutes. Remove, transfer to a baking dish and cook, uncovered, for 30 minutes. In a bowl, mix together the yogourt and feta. Set aside. In a frying pan, heat the oil and melt the butter over high heat and brown the meat on all sides. Place the meat on top of the vegetables and continue cooking in the oven for about 20 minutes or until cooked. In a bowl, mix together all of the beet salad ingredients and set aside. Before serving, place a strip of yogourt and feta on the serving dish, then top with the vegetables and beef slices, and garnish with the beet salad and pecans.
Source :
Académie Culinaire
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
