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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
1 Tbsp. (15 mL) butter 1 Tbsp. (15 mL) vegetable oil 6 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 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
9 Votes
  • Gluten-free
6
Beef Tenderloin Roast
0:25
Preparation
0:50
COOKING
1:15
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 Tbsp.
    (15 mL)
    butter
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  • 1 Tbsp.
    (15 mL)
    vegetable oil
  • 6
    of bacon, cut into lardons
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    375 - 900 g

  • 5
    potatoes, cut into large pieces
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    VEGETABLE NOODLES

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    $3.99 ea.

    320 - 340 g GREEN ZUCCHINI, BUTTERNUT SQUASH, SWEET POTATO, PASTA BLEND, BEET

    SWEET POTATOES

    SWEET POTATOES

    $1.29 /lb

    PRODUCT OF U.S.A. 2.84/kg

  • 2
    leeks, coarsely diced beet salad
  • 3
    red and yellow raw beets, peeled and julienned
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  • 1 cup
    (250 mL)
    Arugula
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    $2.44 ea. or /lb

    PRODUCT OF MEXICO, 2.44/lb, 5.38/kg OR PRODUCT OF MEXICO, 2.44 EA. OR 283 g PRODUCT OF MEXICO, 2.44 EA. OR 128 - 142 g PRODUCT OF U.S.A., SELECTED VARIETIES 2.44 EA.

    ENDIVE OR ESCAROLE

    ENDIVE OR ESCAROLE

    $1.99 ea.

    PRODUCT OF U.S.A.

    DOLE SALADS

    DOLE SALADS

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    255 - 340 g PRODUCT OF U.S.A. SELECTED VARIETIES

  • 4 tsp.
    (20 mL)
    red wine vinegar
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    SAVE $1.00
    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL OR ORGANIC BALSAMIC VINEGAR

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    $4.99 ea.

    500 ml SELECTED VARIETIES

  • 2 Tbsp.
    (30 mL)
    olive oil extra virgin
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    750 ml SELECTED VARIETIES

  • 1 1/2 cups
    (375 mL)
    Greek yogourt
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    16 X 100 g, Selected Varieties

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    IRRESISTIBLES YOGURT TUBS

    IRRESISTIBLES YOGURT TUBS

    $2.49 ea.

    650 g, SELECTED VARIETIES

    DANINO DRINKABLE YOGURT

    DANINO DRINKABLE YOGURT

    $2.88 ea.

    8 X 93 ml, SELECTED VARIETIES

    DANONE OIKOS GREEK YOGURT

    DANONE OIKOS GREEK YOGURT

    $2.88 ea.

    4 X 95 - 100 g SELECTED VARIETIES

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    750 g, SELECTED VARIETIES

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    $4.99 ea.

    16 X 90 - 100 g SELECTED VARIETIES

    2 AIR MILES® Bonus Miles

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    2 for $7.00

    750 g SELECTED VARIETIES OR 3.99 EA.

    3 BONUS Reward Miles when you buy 2
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    2 FOR $6.00

    650 - 750 g SELECTED VARIETIES OR 3.49 EA.

    3 AIR MILES® Bonus Miles when buying 2

    Liberté Greek or Méditerranée Yogurt

    Liberté Greek or Méditerranée Yogurt

    2 for $7.00 OR 3.99 EA.

    2 X 130 - 150 g, SELECTED VARIETIES

    SAVE $1.00
    IÖGO NANO OR OLYMPIC KREMA YOGURT

    IÖGO NANO OR OLYMPIC KREMA YOGURT

    $2.99 ea.

    SELECTED SIZES, SELECTED VARIETIES

  • 3 1/2 oz
    (100 g)
    goat feta, crumbled
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    DELI SERVED, 1.76/100 g


  • 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

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.

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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