- 4 servings
- 0:15 Preparation
- 0:35 Cooking
- 0:50 Total Time
beef tenderloin roast
beef tenderloin roast
potato and green bean bundles
red yellow-fleshed potatoes, washed
medium cooking onion, cut into thick slices
green beans, washed and trimmed
Salt and pepper to taste
extra virgin olive oil
Slice potatoes about 1/2 in. (1 cm) thick.
On a double layer of foil, spread out onion and potato slices and green beans.
Add remaining ingredients and fold the edges of the foil into a watertight canoe-shaped bundle.
Preheat BBQ to high and put the bundle on the grill.
In a bowl, mix spices, sauce and oil together.
Coat the tenderloin roast with mixture.
Brown the tenderloin, giving it a quarter turn every 2 minutes.
When meat is browned, reduce heat to minimum, and cook with the lid down for 15 - 20 minutes, turning the meat over half-way through cooking, until meat thermometer reads 155°F (68°C ).
Remove bundle and tenderloin from barbecue, cover and let stand for a few minutes.
Preheat oven to 325°F (170°C).
Place the vegetable papillote (bundle) on a baking sheet and bake.
Brush beef tenderloin with oil and spice mixture. Brown all sides in an oven-proof skillet over medium-high heat.
Roast tenderloin uncoverd for 20-25 minutes per pound ( 450 g) or until a meat thermometer reads 140°F (60°C).for medium-rare.Tent roast with foil and let stand 5 minutes
Serve vegetable papillote with tenderloin.
Source: Académie Culinaire
Wine and meal pairing
Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.
© Société des alcools du Québec, 2007
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