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Filet Mignon Brochettes with Turmeric Potatoes and Chimichurri Mayonnaise https://www.metro.ca/userfiles/image/recipes/brochettes-filet-mignon-11886.jpg PT40M PT30M PT1H40M
ChimichurriIn a blender, pulse the parsley, oregano, and garlic. Transfer to a bowl.Add the olive oil, vinegar, and salt. Season with pepper and mix.Transfer half the chimichurri to a large bowl (set the remaining chimichurri aside for the mayonnaise).Filet mignon brochettesPlace the filet mignon cubes in the large bowl and coat with the chimichurri. Marinate in the refrigerator for 30 minutes, up to 8 hours.Preheat the barbecue on high. Oil the grill grates.Thread the meat cubes onto the wooden skewers.Cook the brochettes for 2 to 3 minutes on each side or until done to your liking. Remove from the heat and let rest covered for 5 to 10 minutes.Turmeric potatoesSet the temperature of the barbecue to medium high.While the meat marinates, add the potatoes, garlic, and 2 tablespoons (3 mL) of olive oil in a large, seasoned cast iron pan* and combine. Season with salt.Place the pan on the barbecue. Cook covered for 10 minutes and gently stir.In a small bowl, combine the rest of the oil with the turmeric, herbes de Provence, and lemon juice. Pour over the potatoes and gently toss. Cook for another 10 minutes or until the potatoes are roasted to your liking.Chimichurri mayonnaiseIn a small bowl, combine the mayonnaise with the chimichurri set aside. Serve with the potatoes and filet mignon brochettes.* If you do not have a cast iron skillet, you can place the potatoes in an aluminum foil pouch (en papillote). Place all the ingredients on a large piece of aluminum foil, toss, and seal the pouch shut. Set the barbecue to medium heat. Cook covered for 25 to 30 minutes or until the potatoes have softened.Source : K pour Katrine
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Chimichurri 2 cups (500 mL) fresh parsley, stems removed 1 cup (250 mL) fresh oregano 2 small garlic cloves 1/2 cup (125 mL) Irresistibles organic olive oil 3 tablespoons (45 mL) red wine vinegar 1 teaspoon (5 mL) salt Pepper, to taste Filet mignon brochettes 1 1/2 lb (675 g) filet mignon, cut into cubes of 1 ½ inches Wooden skewers, soaked in water for 15 minutes Turmeric potatoes 4 cups (680 g) fingerling potatoes, halved lengthwise 3 garlic cloves, smashed 2 tablespoons (30 mL) Irresistibles organic olive oil + 2 tablespoons (30 mL) 1 teaspoon (5 mL) ground turmeric 2 teaspoons (10 mL) Herbes de Provence 2 tablespoons (30 mL) lemon juice 1/2 teaspoon (2,5 mL) salt Pepper, to taste Chimichurri mayonnaise 1/2 cup (125 mL) mayonnaise Chimichurri , set aside
Filet Mignon Brochettes with Turmeric Potatoes and Chimichurri Mayonnaise

Filet Mignon Brochettes with Turmeric Potatoes and Chimichurri Mayonnaise

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4
Main course
0:40
Preparation
0:30
COOKING
1:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • Chimichurri
  • 2 cups
    (500 mL)
    fresh parsley, stems removed
  • 1 cup
    (250 mL)
    fresh oregano
  • 2
    small garlic cloves
  • 1/2 cup
    (125 mL)
    Irresistibles organic olive oil
  • 3 tablespoons
    (45 mL)
    red wine vinegar
  • 1 teaspoon
    (5 mL)
    salt

  • Pepper, to taste

  • Filet mignon brochettes
  • 1 1/2 lb
    (675 g)
    filet mignon, cut into cubes of 1 ½ inches

  • Wooden skewers, soaked in water for 15 minutes

  • Turmeric potatoes
  • 4 cups
    (680 g)
    fingerling potatoes, halved lengthwise
  • 3
    garlic cloves, smashed
  • 2 tablespoons
    (30 mL)
    Irresistibles organic olive oil + 2 tablespoons (30 mL)
  • 1 teaspoon
    (5 mL)
    ground turmeric
  • 2 teaspoons
    (10 mL)
    Herbes de Provence
  • 2 tablespoons
    (30 mL)
    lemon juice
  • 1/2 teaspoon
    (2,5 mL)
    salt

  • Pepper, to taste

  • Chimichurri mayonnaise
  • 1/2 cup
    (125 mL)
    mayonnaise Chimichurri , set aside
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    HELLMANN’S MAYONNAISE

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Imprimer ma sélection

Preparation

Chimichurri

In a blender, pulse the parsley, oregano, and garlic. Transfer to a bowl.

Add the olive oil, vinegar, and salt. Season with pepper and mix.

Transfer half the chimichurri to a large bowl (set the remaining chimichurri aside for the mayonnaise).

Filet mignon brochettes

Place the filet mignon cubes in the large bowl and coat with the chimichurri. Marinate in the refrigerator for 30 minutes, up to 8 hours.

Preheat the barbecue on high. Oil the grill grates.

Thread the meat cubes onto the wooden skewers.

Cook the brochettes for 2 to 3 minutes on each side or until done to your liking. Remove from the heat and let rest covered for 5 to 10 minutes.

Turmeric potatoes

Set the temperature of the barbecue to medium high.

While the meat marinates, add the potatoes, garlic, and 2 tablespoons (3 mL) of olive oil in a large, seasoned cast iron pan* and combine. Season with salt.

Place the pan on the barbecue. Cook covered for 10 minutes and gently stir.

In a small bowl, combine the rest of the oil with the turmeric, herbes de Provence, and lemon juice. Pour over the potatoes and gently toss. Cook for another 10 minutes or until the potatoes are roasted to your liking.

Chimichurri mayonnaise

In a small bowl, combine the mayonnaise with the chimichurri set aside. Serve with the potatoes and filet mignon brochettes.

* If you do not have a cast iron skillet, you can place the potatoes in an aluminum foil pouch (en papillote). Place all the ingredients on a large piece of aluminum foil, toss, and seal the pouch shut. Set the barbecue to medium heat. Cook covered for 25 to 30 minutes or until the potatoes have softened.

Source : K pour Katrine

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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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