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Herb-crusted Beef Tenderloin, Green Bean Casserole with Ricotta https://www.metro.ca/userfiles/image/recipes/filet-mignon-herbes-casserole-haricots-10344.jpg PT30M PT1H00M PT1H40M
Herb-crusted beef tenderloin: Salt beef and sear on all sides in 2 Tbsp. (30 mL) oil. Mix together all ingredients for crust: pesto, horseradish, breadcrumbs, parsley, pepper, and the remaining oil. Spread over beef and place in an ovenproof pan. Cook in oven preheated to 350°F (180°C) for 60 minutes (20 minutes per pound/40 minutes per kilo) until medium rare. Remove roast from oven, cover with aluminum foil and let rest for 10 minutes before carving. Green bean casserole with ricotta: Blanch green beans in salted boiling water for 3 minutes. Rinse under cold water and drain. Dry pot and cook onions with salt in ¼ cup (60 mL) oil over low heat. Cook, stirring often, for 20 minutes or until onions are well cooked and lightly brown. In a large bowl, mix together ricotta, paprika, lemon zest, and stock. Add blanched beans. Place mixture in a 13 X 9” (33 X 23 cm) ovenproof dish. Mix together caramelized onions and Panko breadcrumbs and pour over green beans. Then cook in oven preheated to 350°F (180°C) for 25 minutes.
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Herb-crusted Beef Tenderloin, Green Bean Casserole with Ricotta

Herb-crusted Beef Tenderloin, Green Bean Casserole with Ricotta

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6
Herb-crusted Beef Tenderloin, Green Bean Casserole with Ricotta
0:30
Preparation
1:00
COOKING
1:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • herb-crusted beef tenderloin:

  • 1/2 tsp.
    (2 1/2 mL)
    salt
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  • 1/4 cup
    (60 mL)
    basil pesto or Provençal-style pest
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  • creamy horseradish

  • 1 cup
    (250 mL)
    Panko bread crumbs
  • 1/3 cup
    (85 mL)
    chopped parsley
  • 1/2 tsp.
    (2 1/2 mL)
    freshly ground pepper:
  • 1/4 cup
    (60 mL)
    oil
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    750 ml - 1 L SELECTED VARIETIES


  • green beans casserole with ricotta:

  • 4 cups
    (1 L)
    green beans, cut into 1.5” (4 cm) pieces
  • 1 cup
    (250 mL)
    ricotta cheese
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    TRE STELLE BOCCONCINI CHEESE

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  • 1/2 cup
    (125 mL)
    vegetable stock
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    SELECTED VARIETIES



  • zest of 1 lemon
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  • 1 tsp.
    (5 mL)
    paprika
  • 1/4 cup
    (60 ml)
    oil
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    BERTOLLI EXTRA VIRGIN OLIVE OIL

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    750 ml - 1 L SELECTED VARIETIES


  • 3
    medium onions, cut into ½” (1.5 cm) cubes
  • 1 tsp.
    (5 ml)
    salt
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    66 g, 1 kg, SELECTED VARIETIES


  • 1 cup
    (250 mL)
    Panko breadcrumbs
Imprimer ma sélection

Preparation

Herb-crusted beef tenderloin:

Salt beef and sear on all sides in 2 Tbsp. (30 mL) oil.

Mix together all ingredients for crust: pesto, horseradish, breadcrumbs, parsley, pepper, and the remaining oil.

Spread over beef and place in an ovenproof pan.

Cook in oven preheated to 350°F (180°C) for 60 minutes (20 minutes per pound/40 minutes per kilo) until medium rare.

Remove roast from oven, cover with aluminum foil and let rest for 10 minutes before carving.

Green bean casserole with ricotta:

Blanch green beans in salted boiling water for 3 minutes. Rinse under cold water and drain.

Dry pot and cook onions with salt in ¼ cup (60 mL) oil over low heat.

Cook, stirring often, for 20 minutes or until onions are well cooked and lightly brown.

In a large bowl, mix together ricotta, paprika, lemon zest, and stock.

Add blanched beans.

Place mixture in a 13 X 9” (33 X 23 cm) ovenproof dish.

Mix together caramelized onions and Panko breadcrumbs and pour over green beans.

Then cook in oven preheated to 350°F (180°C) for 25 minutes.

Source : Metro

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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