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Beef filet mignon medallions with garlic and Rosemary oil
2018-11-13
https://www.metro.ca/userfiles/image/recipes/medaillon-filet-mignon-boeuf-huile-ail-romarin-10951.jpg
PT05M
PT22M
PT27M
Pre-heat the oven to 375 °F (190 °C).In a pan, heat the garlic, rosemary, and oil on low for 15 minutes. Remove the garlic and rosemary from the pan and turn up the heat to high. Season the meat with salt and pepper.When the oil is very hot, add the butter and sear the medallions for 1 to 2 minutes on each side. Keep spooning the oil and butter mixture onto the meat.Place the meat onto a baking sheet and cook the meat in the oven until it reaches the desired doneness.Lower the heat under the pan to medium and remove the excess oil.Cook the shallot for 1 minute and add the spinach and cream. Cook 1 more minute and add the cheese.Melt the cheese and season with salt and pepper.Once out of the oven, place the medallions on plates and top each piece of meat with the spinach mixture. Serve.
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2 cloves of garlic cut into 4
2 Fresh rosemary sprigs
3 tablespoon (45 ml) Irresistibles olive oil
beef filet mignon medaillons of about 160 g (5,5 oz) each
freshly ground salt and pepper
1 tablespoon (15 ml) butter
1 shallot finely chopped
3 cups (500 ml) fresh spinach
1/4 cup (60 ml) 15 % cooking cream
1 cup (250 ml) shredded Gouda cheese of your choice (smoked, regular, or sharp)
Beef filet mignon medallions with garlic and Rosemary oil
4
Main courses
0:05
Preparation
0:22
COOKING
0:27
TOTAL TIME
Ingredients
-
2
cloves of garlic cut into 4
-
2
Fresh rosemary sprigs
-
3 tablespoon
(45 ml)Irresistibles olive oil
-
beef filet mignon medaillons of about 160 g (5,5 oz) each
-
freshly ground salt and pepper
-
1 tablespoon
(15 ml)butter
-
1
shallot finely chopped
-
3 cups
(500 ml)fresh spinach
-
1/4 cup
(60 ml)15 % cooking cream
-
1 cup
(250 ml)shredded Gouda cheese of your choice (smoked, regular, or sharp)
Preparation
Pre-heat the oven to 375 °F (190 °C).
In a pan, heat the garlic, rosemary, and oil on low for 15 minutes. Remove the garlic and rosemary from the pan and turn up the heat to high. Season the meat with salt and pepper.
When the oil is very hot, add the butter and sear the medallions for 1 to 2 minutes on each side. Keep spooning the oil and butter mixture onto the meat.
Place the meat onto a baking sheet and cook the meat in the oven until it reaches the desired doneness.
Lower the heat under the pan to medium and remove the excess oil.
Cook the shallot for 1 minute and add the spinach and cream. Cook 1 more minute and add the cheese.
Melt the cheese and season with salt and pepper.
Once out of the oven, place the medallions on plates and top each piece of meat with the spinach mixture. Serve.
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.
