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filet mignon roast with caramelized fennel confit and crispy fried shallots https://www.metro.ca/userfiles/image/recipes/rosbif-filet-mignon-garniture-fenouil-caramelise-confit-echalotes-10935.jpg PT30M PT40M PT1H25M
Preheat the oven to 220°C (425°F).Season the beef well with salt and pepper, then sear it either directly in a roasting pan or an oven-safe skillet. You can also sear it in a skillet, then transfer it to an oven-safe dish.Put the roast in the oven and cook for 35 to 40 minutes, or until a thermometer inserted in the centre reads 60°C (140°F).Take the roast out of the oven and immediately brush it with Dijon mustard. Let rest for around 15 minutes before slicing.While the meat is roasting, cut each fennel bulb into quarters (for a total of 8). Heat the butter and olive oil in a lidded pot, then add the fennel. Cover and cook over low heat for 15-20 minutes, or until the fennel becomes translucent.Take off the lid, raise the heat slightly and continue cooking until the fennel is nicely caramelized (8 to 10 minutes). Set aside.To make the crispy fried shallots, slice the shallots very finely and coat them in cornstarch. Then cook in small batches in very hot olive oil (1 1/2 to 2 minutes). Let drain on paper towels.To serve, cut the meat into slices approximately 1/2 cm (1/4 inch) thick. Make a bed of fennel on a plate and cover with the sliced beef. Top with the crispy fried shallots.
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1 beef tenderloin roast (2,2 lb-1 kg) A pinch salt freshly ground pepper to taste 2 Tbsp. (30 ml) dijon mustard 2 fennel bulbs 3 Tbsp. (45 ml) unsalted butter 2 Tbsp. (30 ml) olive oil 2 Tbsp. (30 ml) orange juice 4 shallots 3 Tbsp. (45 ml) cornstach 1/2 cup (125 ml) olive oil
filet mignon roast with caramelized fennel confit and crispy fried shallots

filet mignon roast with caramelized fennel confit and crispy fried shallots

Rate this recipe
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4
Main courses
0:30
Preparation
0:40
COOKING
1:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    beef tenderloin roast (2,2 lb-1 kg)
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  • A pinch
    salt

  • freshly ground pepper to taste
  • 2 Tbsp.
    (30 ml)
    dijon mustard
  • 2
    fennel bulbs
  • 3 Tbsp.
    (45 ml)
    unsalted butter
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  • 2 Tbsp.
    (30 ml)
    olive oil
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  • 2 Tbsp.
    (30 ml)
    orange juice
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  • 4
    shallots
  • 3 Tbsp.
    (45 ml)
    cornstach
  • 1/2 cup
    (125 ml)
    olive oil
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    DECECCO EXTRA VIRGIN OLIVE OIL

    DECECCO EXTRA VIRGIN OLIVE OIL

    $6.99 ea.

    750 ml


Imprimer ma sélection

Preparation

Preheat the oven to 220°C (425°F).

Season the beef well with salt and pepper, then sear it either directly in a roasting pan or an oven-safe skillet. You can also sear it in a skillet, then transfer it to an oven-safe dish.

Put the roast in the oven and cook for 35 to 40 minutes, or until a thermometer inserted in the centre reads 60°C (140°F).

Take the roast out of the oven and immediately brush it with Dijon mustard. Let rest for around 15 minutes before slicing.

While the meat is roasting, cut each fennel bulb into quarters (for a total of 8). Heat the butter and olive oil in a lidded pot, then add the fennel. Cover and cook over low heat for 15-20 minutes, or until the fennel becomes translucent.

Take off the lid, raise the heat slightly and continue cooking until the fennel is nicely caramelized (8 to 10 minutes). Set aside.

To make the crispy fried shallots, slice the shallots very finely and coat them in cornstarch. Then cook in small batches in very hot olive oil (1 1/2 to 2 minutes). Let drain on paper towels.

To serve, cut the meat into slices approximately 1/2 cm (1/4 inch) thick. Make a bed of fennel on a plate and cover with the sliced beef. Top with the crispy fried shallots.

Source : Metro

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