Beef Tenderloin Roast with Potato and Green Bean Bundles

Beef Tenderloin Roast with Potato and Green Bean Bundles
  • 4 servings
  • 0:15 Preparation
  • 0:35 Cooking
  • 0:50 Total Time

Ingredients

Add all
  • beef tenderloin roast

  • 3/4 lb
    (340 g)

    beef tenderloin roast

  • 2 tsp.
    (10 mL)

    steak spice

  • 2 tsp.
    (10 mL)

    Worcestershire sauce

  • 1 Tbsp.
    (15 mL)

    canola oil

  • potato and green bean bundles

  • 3

    red yellow-fleshed potatoes, washed

  • 1

    medium cooking onion, cut into thick slices

  • 4 oz
    (125 g)

    green beans, washed and trimmed

  • 1/2 tsp.
    (2 mL)

    minced garlic

  • 1/4 tsp.
    (1 mL)

    paprika

  • Salt and pepper to taste

  • 3 Tbsp.
    (45 mL)

    extra virgin olive oil

  • 1/2 cup
    (125 mL)

    beer

Preparation

BBQ

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.

Oven

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

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.

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© Société des alcools du Québec, 2007