Preheat oven to 375°F (190°C).
Pesto: Put all pesto ingredients in a food processor and purée. Set aside.
Beef tenderloin: In a hot skillet, heat oil and brown tenderloin all sides.
Transfer tenderloin to a roasting pan.
Spread pesto over tenderloin and roast for 30 – 45 minutes depending on desired degree of doneness.
Mushroom ragout: In the same skillet over medium-high heat, brown mushrooms and shallots in olive oil.
Deglaze with white wine and continue cooking until all liquid has evaporated.
Add demi-glace and reduce slightly before stirring in cream. Season to taste.
Cauliflower mash: In a large pot of salted boiling water, cook cauliflower and potatoes until tender. Drain, add milk and mash. Season to taste.
Serve tenderloin with mushroom ragout and cauliflower mash.
With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.
© Société des alcools du Québec, 2007
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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