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Beef Tenderloin Roast with Potato and Green Bean Bundles https://www.metro.ca/userfiles/image/recipes/rosbif-filet-mignon-papillote-pommes-terre-haricots-verts-5596.jpg PT15M PT35M PT50M
BBQSlice potatoes about 1/2 in. (1 cm) thick.On a double layer of foil, spread out onion and potato slices and green beans.Add remaining ingredients and fold the edges of the foil into a watertight canoe-shaped bundle.Preheat BBQ to high and put the bundle on the grill.In a bowl, mix spices, sauce and oil together.Coat the tenderloin roast with mixture.Brown the tenderloin, giving it a quarter turn every 2 minutes.When meat is browned, reduce heat to minimum, and cook with the lid down for 15 - 20 minutes, turning the meat over half-way through cooking, until meat thermometer reads 155°F (68°C ).Remove bundle and tenderloin from barbecue, cover and let stand for a few minutes.OvenPreheat oven to 325°F (170°C).Place the vegetable papillote (bundle) on a baking sheet and bake.Brush beef tenderloin with oil and spice mixture. Brown all sides in an oven-proof skillet over medium-high heat.Roast tenderloin uncoverd for 20-25 minutes per pound ( 450 g) or until a meat thermometer reads 140°F (60°C).for medium-rare.Tent roast with foil and let stand 5 minutesServe vegetable papillote with tenderloin.
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3/4 lb (340 g) beef tenderloin roast 2 tsp. (10 mL) steak spice 2 tsp. (10 mL) Worcestershire sauce 1 Tbsp. (15 mL) canola oil 3 red yellow-fleshed potatoes, washed 1 medium cooking onion, cut into thick slices 4 oz (125 g) green beans, washed and trimmed 1/2 tsp. (2 mL) minced garlic 1/4 tsp. (1 mL) paprika salt and pepper to taste 3 Tbsp. (45 mL) extra virgin olive oil 1/2 cup (125 mL) beer
Beef Tenderloin Roast with Potato and Green Bean Bundles

Beef Tenderloin Roast with Potato and Green Bean Bundles

Rate this recipe
22 Votes
  • Lactose-free
4
servings
0:15
Preparation
0:35
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3/4 lb
    (340 g)
    beef tenderloin roast
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  • 2 tsp.
    (10 mL)
    steak spice
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  • 2 tsp.
    (10 mL)
    Worcestershire sauce
  • 1 Tbsp.
    (15 mL)
    canola oil
  • 3
    red yellow-fleshed potatoes, washed
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  • 1
    medium cooking onion, cut into thick slices
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  • 4 oz
    (125 g)
    green beans, washed and trimmed
  • 1/2 tsp.
    (2 mL)
    minced garlic
  • 1/4 tsp.
    (1 mL)
    paprika

  • salt and pepper to taste
  • 3 Tbsp.
    (45 mL)
    extra virgin olive oil
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  • 1/2 cup
    (125 mL)
    beer
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Imprimer ma sélection

Preparation

BBQ

Slice potatoes about 1/2 in. (1 cm) thick.

On a double layer of foil, spread out onion and potato slices and green beans.

Add remaining ingredients and fold the edges of the foil into a watertight canoe-shaped bundle.

Preheat BBQ to high and put the bundle on the grill.

In a bowl, mix spices, sauce and oil together.

Coat the tenderloin roast with mixture.

Brown the tenderloin, giving it a quarter turn every 2 minutes.

When meat is browned, reduce heat to minimum, and cook with the lid down for 15 - 20 minutes, turning the meat over half-way through cooking, until meat thermometer reads 155°F (68°C ).

Remove bundle and tenderloin from barbecue, cover and let stand for a few minutes.

Oven

Preheat oven to 325°F (170°C).

Place the vegetable papillote (bundle) on a baking sheet and bake.

Brush beef tenderloin with oil and spice mixture. Brown all sides in an oven-proof skillet over medium-high heat.

Roast tenderloin uncoverd for 20-25 minutes per pound ( 450 g) or until a meat thermometer reads 140°F (60°C).for medium-rare.Tent roast with foil and let stand 5 minutes

Serve vegetable papillote with tenderloin.

Source : Académie Culinaire

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