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Beef Filet Mignon,port and grapes sauce https://www.metro.ca/userfiles/image/recipes/biftecks-filet-mignon-sauce-porto-raisins-rouges-4688.jpg PT15M PT12M PT27M
Preheat oven to 375°F (180°C).In a bowl, mix 1 Tbsp. (15 mL) olive oil, cumin, thyme, roasted garlic and crushed peppercorns.Season both sides beef filet with spice mixture.Do not salt meat prior to cooking.Cut green onions on a sharp angle into 1.6 inch (4 cm) pieces using the white part, as well.Place aside with the grapes.Using a round or fluted cookie cutter cut out 4 croutons from the bread to match the size of the beef filets.Toast croutons in oven for 10-12 minutes or until lightly browned.When done, spread pesto on each one and arrange on serving plate.While croutons are toasting, place 2 Tbsp. (30 mL) of olive oil into a heavy bottomed oven-proof pan or skillet and heat to smoking point.Place beef filets into pan, quickly brown on all sides, season with salt, and place in oven for approximately 8-12 minutes (cook as desired).Remove beef from pan and place pan on the stove on high heat. Add balsamic vinegar and port and reduce sauce by half.Add grapes and green onions and simmer for 1 minute.Place beef onto croutons, spoon on the sauce, arrange grapes and onions randomly and garnish with fresh thyme.
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4 11 5 3
4 beef filet mignon 3 Tbsp. (45 mL) Robusto olive oil Ground cumin Ground thyme roasted garlic seasoning 1 tsp. (5 mL) pink peppercorns, cracked 6 green onion 24 red grapes, seedless 4 slices rye bread 2 Tbsp. (30 mL) pesto Salt to taste 1 Tbsp. (15 mL) balsamic vinegar 1/4 cup (60 mL) port wine fresh thyme to garnish
Beef Filet Mignon,port and grapes sauce

Beef Filet Mignon,port and grapes sauce

Rate this recipe
11 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:15
Preparation
0:12
COOKING
0:27
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4
    beef filet mignon
  • 3 Tbsp.
    (45 mL)
    Robusto olive oil

  • Ground cumin

  • Ground thyme

  • roasted garlic seasoning
  • 1 tsp.
    (5 mL)
    pink peppercorns, cracked
  • 6
    green onion
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    2 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE


    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    $1.99 ea.

    2 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE


    RED ONIONS

    RED ONIONS

    $3.99 ea.

    3 lb PRODUCT OF CANADA CANADA No. 1 GRADE


  • 24
    red grapes, seedless
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    EXTRA LARGE RED, GREEN OR BLACK SEEDLESS GRAPES

    EXTRA LARGE RED, GREEN OR BLACK SEEDLESS GRAPES

    $3.49 /lb

    PRODUCT OF U.S.A., NO.1 GRADE


    EXTRA LARGE RED, GREEN OR BLACK SEEDLESS GRAPES

    EXTRA LARGE RED, GREEN OR BLACK SEEDLESS GRAPES

    $3.49 /lb

    PRODUCT OF U.S.A., NO.1 GRADE


    EXTRA LARGE RED, GREEN OR BLACK SEEDLESS GRAPES

    EXTRA LARGE RED, GREEN OR BLACK SEEDLESS GRAPES

    $3.49 /lb

    PRODUCT OF U.S.A., NO.1 GRADE


    ORGANIC RED SEEDLESS GRAPES

    ORGANIC RED SEEDLESS GRAPES

    $4.99 /lb

    PRODUCT OF U.S.A., No. 1 GRADE


  • 4
    slices rye bread
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    FRONT STREET BAKERY HOMESTYLE WHITE BREAD, 100% WHOLE WHEAT OR WHOLE GRAIN BREADS

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    $3.59 ea.

    675 g SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    pesto

  • Salt to taste
  • 1 Tbsp.
    (15 mL)
    balsamic vinegar
  • 1/4 cup
    (60 mL)
    port wine

  • fresh thyme to garnish
Imprimer ma sélection

Preparation

Preheat oven to 375°F (180°C).

In a bowl, mix 1 Tbsp. (15 mL) olive oil, cumin, thyme, roasted garlic and crushed peppercorns.

Season both sides beef filet with spice mixture.

Do not salt meat prior to cooking.

Cut green onions on a sharp angle into 1.6 inch (4 cm) pieces using the white part, as well.

Place aside with the grapes.

Using a round or fluted cookie cutter cut out 4 croutons from the bread to match the size of the beef filets.

Toast croutons in oven for 10-12 minutes or until lightly browned.

When done, spread pesto on each one and arrange on serving plate.

While croutons are toasting, place 2 Tbsp. (30 mL) of olive oil into a heavy bottomed oven-proof pan or skillet and heat to smoking point.

Place beef filets into pan, quickly brown on all sides, season with salt, and place in oven for approximately 8-12 minutes (cook as desired).

Remove beef from pan and place pan on the stove on high heat. Add balsamic vinegar and port and reduce sauce by half.

Add grapes and green onions and simmer for 1 minute.

Place beef onto croutons, spoon on the sauce, arrange grapes and onions randomly and garnish with fresh thyme.

Source : Chef Robert Villeneuve

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

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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