METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.
Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Beef Tenderloin Steak, in Port Wine and Pepper Reduction
2013-08-06
https://www.metro.ca/userfiles/image/recipes/bifteck-filet-mignon-bœuf-grilrouge-porto-poivre-4677.jpg
PT05M
PT10M
PT40M
In a sealable dish, mix the oil, port wine, pepper and bay leaf.Add tenderloin steaks, seal and marinate 25 minutes in the refrigerator.Preheat the barbecue or skillet to maximum heat.Drain the meat from the marinade. Place the marinade in a small saucepan and bring to a boil about 20 minutes.Set aside warm.Deposit steaks on the hot barbecue grill or skillet. Reduce heat to medium.Grill the meat 2 to 3 minutes on each side or according to the desired degree of cooking, turning it only once.Sprinkle with salt.Serve immediately with the port wine and pepper reduction.
4
Metro
4
21
5
1
2 Tbsp. (30 mL) canola oil
1/2 cup (125 mL) port wine
1 Tbsp. (15 mL) black pepper
1/2 crushed bay leaf
4 tenderloin steaks
Salt to taste
Beef Tenderloin Steak, in Port Wine and Pepper Reduction
-
![]()
Gluten-free -
![]()
Lactose-free
4
servings
0:05
Preparation
0:10
COOKING
0:40
TOTAL TIME
Ingredients
-
2 Tbsp.
(30 mL)canola oil
-
1/2 cup
(125 mL)port wine
-
1 Tbsp.
(15 mL)black pepper
-
1/2
crushed bay leaf
-
4
tenderloin steaks
-
Salt to taste
Preparation
In a sealable dish, mix the oil, port wine, pepper and bay leaf.
Add tenderloin steaks, seal and marinate 25 minutes in the refrigerator.
Preheat the barbecue or skillet to maximum heat.
Drain the meat from the marinade. Place the marinade in a small saucepan and bring to a boil about 20 minutes.Set aside warm.
Deposit steaks on the hot barbecue grill or skillet. Reduce heat to medium.
Grill the meat 2 to 3 minutes on each side or according to the desired degree of cooking, turning it only once.
Sprinkle with salt.
Serve immediately with the port wine and pepper reduction.
Source :
Metro
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.
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, 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.
