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Beef Tournedos with Avocado Tartare and Spinach Orzo https://www.metro.ca/userfiles/image/recipes/bifteck-de-filet-mignon-tartare-davocat-et-de-concombre-orzo-citronne-7131.jpg PT20M PT08M PT28M
Avocado Tartare: In a big bowl, combine all tartare ingredients and set aside at room temperature.Spinach Orzo: In a big pot of boiling salted water, cook orzo. Drain and set aside.In a bowl, combine spinach, olive oil, lemon juice, salt and pepper. Keep warm.Tournedos: Salt and pepper the tournedos. In a hot skillet, cook tournedos in oil for 6 – 8 minutes.To plate, centre a tournedos on a bed of orzo, and serve with tartare.
4
4 4 5 1
4x6 oz (4x200 g) beef tournedos 1 Tbsp. (15 mL) Selection olive oil salt & pepper to taste
Beef Tournedos with Avocado Tartare and Spinach Orzo

Beef Tournedos with Avocado Tartare and Spinach Orzo

Rate this recipe
4 Votes
4
servings
0:20
Preparation
0:08
COOKING
0:28
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4x6 oz
    (4x200 g)
    beef tournedos
  • 1 Tbsp.
    (15 mL)
    Selection olive oil
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    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $7.99 ea.

    750 ml - 1 L SELECTED VARIETIES



  • salt & pepper to taste
  • avocados:


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  • 2
    ripe avocados, diced
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  • 1
    English cucumber, peeled and diced
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    SEEDLESS CUCUMBERS

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    PRODUCT OF ONTARIO, CANADA No. 1 GRADE, 1.99 EA. TOMATOES ON THE VINE PRODUCT OF ONTARIO, 1.99/lb, 4.39/kg


  • 2
    Tomato, seeded and diced
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    GRAPE TOMATOES

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    283 g PRODUCT OF ONTARIO


  • 2 Tbsp.
    (30 mL)
    minced chives
  • 1 Tbsp.
    (15 mL)
    Selection olive oil
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  • salt & pepper to taste
  • orzo:


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    OLIVIERI FRESH STUFFED PASTA OR SKILLET GNOCCHI

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    KRAFT DINNER LIMITED EDITION

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  • 1 cup
    (250 mL)
    orzo
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  • 1 cup
    (250 mL)
    spinach, cut into chiffonade (fine shreds)
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  • 1 Tbsp.
    (15 mL)
    Selection olive oil
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    BERTOLLI OLIVE OIL

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    750 ml - 1 L SELECTED VARIETIES


  • 1 Tbsp.
    (15 mL)
    lemon juice
Imprimer ma sélection

Preparation

Avocado Tartare: In a big bowl, combine all tartare ingredients and set aside at room temperature.

Spinach Orzo: In a big pot of boiling salted water, cook orzo. Drain and set aside.

In a bowl, combine spinach, olive oil, lemon juice, salt and pepper. Keep warm.

Tournedos: Salt and pepper the tournedos. In a hot skillet, cook tournedos in oil for 6 – 8 minutes.

To plate, centre a tournedos on a bed of orzo, and serve with tartare.

Source : Académie Culinaire

Legal Notice

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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