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Filet mignon roast with chimichurri sauce https://www.metro.ca/userfiles/image/recipes/roti-filet-mignon-sauce-chimichurri-10958.jpg PT30M PT40M PT1H20M
Pre-heat the oven to 350°F.Use a mortar and pestle to combine all the ingredients for the crust.Rub the Dijon mustard on the roast and coat with the spices.In a pan, melt the butter and sear the roast on all sides. Remove the roast from the pan and cook in the oven for about 30 to 40 minutes.Remove the roast from the oven and let rest for 5 to 10 minutes.For the sauce:Use a blender to combine all the ingredients of the sauce together.Serve roast with the sauce on top.
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For the spice crust: 4 tablespoon whole coriander seeds 2 tablespoon pink peppercorn 1 tablespoon coarse salt 1 teaspoon cayenne pepper 2 tablespoon brown sugar 1 teaspoon onion powder 1 filet mignon roast (3 lbs) 2 tablespoon Irresistibles dijon mustard with tarragon 2 tablespoon butter For the chimichurri sauce: 2 garlic cloves 2 scallion sliced 1/2 bunch of parsley 1/2 bunch of cilantro 2 sprigs of oregano 1 jalapeño pepper (seeds removed) zest and juice of a lime 100 ml olive oil 1 tablespoon white wine vinegar salt and pepper to taste
Filet mignon roast with chimichurri sauce

Filet mignon roast with chimichurri sauce

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4
Main courses
0:30
Preparation
0:40
COOKING
1:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • For the spice crust:
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    PUMPKINS AND GOURDS VARNISHED BAG

    PUMPKINS AND GOURDS VARNISHED BAG

    2 for $10.00

    ASSORTED COLOURS AND VARIETIES OR $5.99 ea.


  • 4 tablespoon
    whole coriander seeds
  • 2 tablespoon
    pink peppercorn
  • 1 tablespoon
    coarse salt
  • 1 teaspoon
    cayenne pepper
  • 2 tablespoon
    brown sugar
  • 1 teaspoon
    onion powder
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    CARROT OR YELLOW ONIONS

    CARROT OR YELLOW ONIONS

    $0.99 ea.

    2 lb PRODUCT OF ONTARIO, CANADA NO. 1 GRADE DOLE COLOURFUL COLESLAW OR GARDEN SALAD 340 - 397 g PRODUCT OF U.S.A.


  • 1
    filet mignon roast (3 lbs)
  • 2 tablespoon
    Irresistibles dijon mustard with tarragon
  • 2 tablespoon
    butter

  • For the chimichurri sauce:
    You might like:

    Flyer Deal  (1)
    PUMPKINS AND GOURDS VARNISHED BAG

    PUMPKINS AND GOURDS VARNISHED BAG

    2 for $10.00

    ASSORTED COLOURS AND VARIETIES OR $5.99 ea.


  • 2
    garlic cloves
  • 2
    scallion sliced
  • 1/2
    bunch of parsley
  • 1/2
    bunch of cilantro
  • 2
    sprigs of oregano
  • 1
    jalapeño pepper (seeds removed)

  • zest and juice of a lime
  • 100 ml
    olive oil
    You might like:

    Flyer Deal  (1)
    SAVE $3.00
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $7.99 ea.

    750 ml - 1 L SELECTED VARIETIES


  • 1 tablespoon
    white wine vinegar

  • salt and pepper to taste
Imprimer ma sélection

Preparation

Pre-heat the oven to 350°F.

Use a mortar and pestle to combine all the ingredients for the crust.

Rub the Dijon mustard on the roast and coat with the spices.

In a pan, melt the butter and sear the roast on all sides. Remove the roast from the pan and cook in the oven for about 30 to 40 minutes.

Remove the roast from the oven and let rest for 5 to 10 minutes.

For the sauce:

Use a blender to combine all the ingredients of the sauce together.

Serve roast with the sauce on top.

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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