Pumpkin Pesto-crusted Beef Tenderloin with Mushroom Ragout

Pumpkin Pesto-crusted Beef Tenderloin with Mushroom Ragout
  • 6 servings
  • 0:45 Preparation
  • 0:45 Cooking
  • 1:30 Total Time

Ingredients

Add all
  • 1

    beef tenderloin (approx. 3 1/4 lb./1.5 kg)

  • 2 Tbsp.
    (30 ml)

    Selection olive oil

  • salt & pepper to taste

  • 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

  • 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

  • cauliflower, cut into florets

  • 2

    potatoes, 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

Wine and meal pairing

Aromatic and robust

Aromatic and robust
With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.

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© Société des alcools du Québec, 2007