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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
12 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
  • 1 Tbsp.
    (15 mL)
    vegetable oil
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  • 6
    slices of bacon, cut into lardons
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    375 g


  • 5
    potatoes, cut into large pieces
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    BAKING POTATOES 3 PK PRODUCT OF U.S.A., NO. 1 GRADE ORGANIC BLUEBERRIES 170 G PRODUCT OF U.S.A., NO. 1 GRADE SWEET CORN 4 PK PRODUCT OF U.S.A., NO. 1 GRADE

    2 for $5.00


  • 2
    leeks, coarsely diced beet salad
  • 3
    red and yellow raw beets, peeled and julienned
  • 1 cup
    (250 mL)
    Arugula
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  • 4 tsp.
    (20 mL)
    red wine vinegar
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  • 2 Tbsp.
    (30 mL)
    olive oil extra virgin

  • yogourt
  • 1 1/2 cups
    (375 mL)
    Greek yogourt
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    650 - 750 g, 1 L, SELECTED VARIETIES


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  • 3 1/2 oz
    (100 g)
    goat feta, crumbled
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  • 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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Gluten-free recipes

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