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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
servings
0:25
Preparation
0:50
COOKING
1:15
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 Tbsp.
    (15 mL)
    butter
  • 1 Tbsp.
    (15 mL)
    vegetable oil
  • 6
    of bacon, cut into lardons
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    375 - 450 g SELECTED VARIETIES

    5 AIR MILES® Bonus Miles when buying 2

    LOU'S QUICK-N-EASY ENTRÉES

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    SELECTED VARIETIES 375 - 400 g

  • 5
    potatoes, cut into large pieces
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    THE LITTLE POTATO COMPANY FRESH CREAMER POTATOES

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    680 g PRODUCT OF U.S.A. No. 1 GRADE SELECTED VARIETIES

  • 2
    leeks, coarsely diced beet salad
  • 3
    red and yellow raw beets, peeled and julienned
  • 1 cup
    (250 mL)
    Arugula
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    DOLE CAESAR SALAD KITS

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    ORIGINAL 215 g LIGHT 218 g PRODUCT OF U.S.A.

  • 4 tsp.
    (20 mL)
    red wine vinegar
  • 2 Tbsp.
    (30 mL)
    olive oil extra virgin
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    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL OR ORIGINS OIL

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    350 - 500 ml SELECTED VARIETIES

  • 1 1/2 cups
    (375 mL)
    Greek yogourt
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    SELECTED VARIETIES

    YOPLAIT SOURCE YOGURT 650 g, MINIGO OR TUBES 6 - 8 X 60 g

    YOPLAIT SOURCE YOGURT 650 g, MINIGO OR TUBES 6 - 8 X 60 g

    2 for $5.00

    SELECTED VARIETIES OR 2.99 EA.

  • 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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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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