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Beef Tenderloin Roast https://www.metro.ca/userfiles/image/recipes/Rosbif-filet-mignon-6929.jpg PT25M PT50M PT1H15M
Preheat the oven to 350°F (180°C). In a frying pan, brown the bacon over high heat. Add the potatoes and leek and continue cooking for a few minutes. Remove, transfer to a baking dish and cook, uncovered, for 30 minutes. In a bowl, mix together the yogourt and feta. Set aside. In a frying pan, heat the oil and melt the butter over high heat and brown the meat on all sides. Place the meat on top of the vegetables and continue cooking in the oven for about 20 minutes or until cooked. In a bowl, mix together all of the beet salad ingredients and set aside. Before serving, place a strip of yogourt and feta on the serving dish, then top with the vegetables and beef slices, and garnish with the beet salad and pecans.
6
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3 1/2 lb (1,6 kg) beef tenderloin, seasoned with salt and pepper 1 Tbsp. (15 mL) butter 1 Tbsp. (15 mL) vegetable oil 6 slices of bacon, cut into lardons 5 potatoes, cut into large pieces 2 leeks, coarsely diced beet salad 3 red and yellow raw beets, peeled and julienned 1 cup (250 mL) Arugula 4 tsp. (20 mL) red wine vinegar 2 Tbsp. (30 mL) olive oil extra virgin yogourt 1 1/2 cups (375 mL) Greek yogourt 3 1/2 oz (100 g) goat feta, crumbled roasted pecans to taste Salt and pepper to taste
Beef Tenderloin Roast

Beef Tenderloin Roast

Rate this recipe
13 Votes
  • Gluten-free
6
servings
0:25
Preparation
0:50
COOKING
1:15
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3 1/2 lb
    (1,6 kg)
    beef tenderloin, seasoned with salt and pepper
  • 1 Tbsp.
    (15 mL)
    butter
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  • 1 Tbsp.
    (15 mL)
    vegetable oil
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    $4.77 ea.

    3 L, SELECTED VARIETIES


  • 6
    slices of bacon, cut into lardons
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    $4.49 ea.

    200 g


  • 5
    potatoes, cut into large pieces
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    SWEET POTATOES

    SWEET POTATOES

    $1.79 /lb

    PRODUCT OF U.S.A. 3.95/kg


  • 2
    leeks, coarsely diced beet salad
  • 3
    red and yellow raw beets, peeled and julienned
  • 1 cup
    (250 mL)
    Arugula
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    ORGANIC ATTITUDE SALADS

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    142 g PRODUCT OF U.S.A.


    DOLE SALAD KITS 198 - 347 G PRODUCT OF U.S.A. OR CLEMENTINES 2 LB PRODUCT OF SOUTH AFRICA

    DOLE SALAD KITS 198 - 347 G PRODUCT OF U.S.A. OR CLEMENTINES 2 LB PRODUCT OF SOUTH AFRICA

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    SELECTED VARIETIES


  • 4 tsp.
    (20 mL)
    red wine vinegar
  • 2 Tbsp.
    (30 mL)
    olive oil extra virgin
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    1 L SELECTED VARIETIES



  • yogourt
  • 1 1/2 cups
    (375 mL)
    Greek yogourt
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    IRRESISTIBLES NATURALIA OATMEAL OR ORGANIC YOGOURT

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    SELECTED SIZES, SELECTED VARIETIES


    SAVE $1.58 ON 2
    DANONE OÏKOS 4 X 95 - 100 G, ACTIVIA YOGOURT 8 X 100 G OR DANACTIVE, ACTIVIA OR DANINO DRINKABLE YOGOURT 8 X 93 ML

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    ASTRO OR LIBERTÉ YOGOURT, POST CEREAL OR IRRESISTIBLES FROZEN FRUIT

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    SELECTED SIZES SELECTED VARIETIES


    YOPLAIT SOURCE YOGOURT 650 G, MINIGO OR TUBES 6 - 8 X 60 G

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  • 3 1/2 oz
    (100 g)
    goat feta, crumbled

  • roasted pecans to taste

  • Salt and pepper to taste
Imprimer ma sélection

Preparation

Preheat the oven to 350°F (180°C). In a frying pan, brown the bacon over high heat. Add the potatoes and leek and continue cooking for a few minutes. Remove, transfer to a baking dish and cook, uncovered, for 30 minutes. In a bowl, mix together the yogourt and feta. Set aside. In a frying pan, heat the oil and melt the butter over high heat and brown the meat on all sides. Place the meat on top of the vegetables and continue cooking in the oven for about 20 minutes or until cooked. In a bowl, mix together all of the beet salad ingredients and set aside. Before serving, place a strip of yogourt and feta on the serving dish, then top with the vegetables and beef slices, and garnish with the beet salad and pecans.

Source : Académie Culinaire

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