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Louisiana-Style Beef Terderloin https://www.metro.ca/userfiles/image/recipes/filet-bœuf-coulis-louisiane-1002.jpg PT15M PT1H30M PT1H45M
Preheat the oven to 180°C (350°F). In a roasting pan, brown 2 chopped garlic cloves in butter and oil blend. Set aside. Brown the terderloin over high heat 1 to 2 minutes per side. Add beef broth and roast at 180°C (350°F) for 1 hour 15 min. In a saucepan, brown remaining garlic in butter and oil. Add tomatoes, wine and Tabasco sauce. Simmer 20 minutes. Purée sauce in blender. Serve sliced terderloin topped.
4
4 garlic cloves, chopped 1 Tbsp. (15 mL) butter 1 Tbsp. (15 mL) oil 1 1/4 lb (170 g) beef terderloin 1 cup (250 mL) beef broth 2 cups (500 mL) diced fresh tomatoes 1/4 cup (60 mL) white wine 1/2 tsp. (3 mL) Tabasco sauce
Louisiana-Style Beef Terderloin

Louisiana-Style Beef Terderloin

Rate this recipe
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4
servings
0:15
Preparation
1:30
COOKING
1:45
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 4
    garlic cloves, chopped
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  • 1 Tbsp.
    (15 mL)
    butter
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  • 1 Tbsp.
    (15 mL)
    oil
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    1 L SELECTED VARIETIES

  • 1 1/4 lb
    (170 g)
    beef terderloin
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  • 1 cup
    (250 mL)
    beef broth
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  • 2 cups
    (500 mL)
    diced fresh tomatoes
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  • 1/4 cup
    (60 mL)
    white wine
  • 1/2 tsp.
    (3 mL)
    Tabasco sauce
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Imprimer ma sélection

Preparation

Preheat the oven to 180°C (350°F).

In a roasting pan, brown 2 chopped garlic cloves in butter and oil blend. Set aside.

Brown the terderloin over high heat 1 to 2 minutes per side.

Add beef broth and roast at 180°C (350°F) for 1 hour 15 min.

In a saucepan, brown remaining garlic in butter and oil.

Add tomatoes, wine and Tabasco sauce. Simmer 20 minutes.

Purée sauce in blender.

Serve sliced terderloin topped.

Source : Metro

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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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