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Pumpkin Pesto-crusted Beef Tenderloin with Mushroom Ragout
2013-08-06
https://www.metro.ca/userfiles/image/recipes/rosbif-de-filet-mignon-de-boeuf-et-son-pesto-de-graines-de-citrouille-7130.jpg
PT45M
PT45M
PT1H30M
Preheat oven to 375°F (190°C).Pesto: Put all pesto ingredients in a food processor and purée. Set aside.Season tenderloin.Beef tenderloin: In a hot skillet, heat oil and brown tenderloin all sides.Transfer tenderloin to a roasting pan.Spread pesto over tenderloin and roast for 30 – 45 minutes depending on desired degree of doneness.Mushroom ragout: In the same skillet over medium-high heat, brown mushrooms and shallots in olive oil.Deglaze with white wine and continue cooking until all liquid has evaporated.Add demi-glace and reduce slightly before stirring in cream. Season to taste.Cauliflower mash: In a large pot of salted boiling water, cook cauliflower and potatoes until tender. Drain, add milk and mash. Season to taste.Serve tenderloin with mushroom ragout and cauliflower mash.
6
Académie Culinaire
4
4
5
2
1 beef tenderloin (approx. 3 1/4 lb./1.5 kg)
2 Tbsp. (30 ml) Selection olive oil
salt & pepper to taste
pesto:
1 clove garlic
1 cup (250 mL) parsley leaves
1 cup (250 mL) spinach
1/2 cup (125 mL) pumpkin seeds, lightly roasted
1/4 cup (60 mL) grated Parmesan
1/4 cup (60 mL) Selection olive oil
mushroom ragout:
2 lb (1 kg) mixed mushrooms (oyster, shiitake, Portobello, button), sliced thin
2 shallots, minced
3 Tbsp. (45 mL) Selection olive oil
1 cup + 4 tsp. (100 mL) white wine
1 cup (250 mL) veal demi-glace
1/4 cup (60 mL) cream 35 % m.f.
salt & pepper to taste
mashed cauliflower puree:
1 cauliflower, cut into florets
2 potato, peeled and cut into chunk
1/2 cup (125 mL) milk
salt & pepper to taste
Pumpkin Pesto-crusted Beef Tenderloin with Mushroom Ragout
6
servings
0:45
Preparation
0:45
COOKING
1:30
TOTAL TIME
Ingredients
-
1
beef tenderloin (approx. 3 1/4 lb./1.5 kg)
-
2 Tbsp.
(30 ml)Selection olive oil
-
salt & pepper to taste
-
pesto:
-
1
clove garlic
-
1 cup
(250 mL)parsley leaves
-
1 cup
(250 mL)spinach
-
1/2 cup
(125 mL)pumpkin seeds, lightly roasted
-
1/4 cup
(60 mL)grated Parmesan
-
1/4 cup
(60 mL)Selection olive oil
-
mushroom ragout:
-
2 lb
(1 kg)mixed mushrooms (oyster, shiitake, Portobello, button), sliced thin
-
2
shallots, minced
-
3 Tbsp.
(45 mL)Selection olive oil
-
1 cup + 4 tsp.
(100 mL)white wine
-
1 cup
(250 mL)veal demi-glace
-
1/4 cup
(60 mL)cream 35 % m.f.
-
salt & pepper to taste
-
mashed cauliflower puree:
-
1
cauliflower, cut into florets
-
2
potato, peeled and cut into chunk
-
1/2 cup
(125 mL)milk
-
salt & pepper to taste
Preparation
Preheat oven to 375°F (190°C).
Pesto: Put all pesto ingredients in a food processor and purée. Set aside.
Season tenderloin.
Beef tenderloin: In a hot skillet, heat oil and brown tenderloin all sides.
Transfer tenderloin to a roasting pan.
Spread pesto over tenderloin and roast for 30 – 45 minutes depending on desired degree of doneness.
Mushroom ragout: In the same skillet over medium-high heat, brown mushrooms and shallots in olive oil.
Deglaze with white wine and continue cooking until all liquid has evaporated.
Add demi-glace and reduce slightly before stirring in cream. Season to taste.
Cauliflower mash: In a large pot of salted boiling water, cook cauliflower and potatoes until tender. Drain, add milk and mash. Season to taste.
Serve tenderloin with mushroom ragout and cauliflower mash.
Source :
Académie Culinaire
Legal Notice
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.
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