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Pumpkin Pesto-crusted Beef Tenderloin with Mushroom Ragout https://www.metro.ca/userfiles/image/recipes/rosbif-de-filet-mignon-de-boeuf-et-son-pesto-de-graines-de-citrouille-7130.jpg PT45M PT45M PT1H30M
Preheat oven to 375°F (190°C). Pesto: Put all pesto ingredients in a food processor and purée. Set aside. Season tenderloin. 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.
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1 beef tenderloin (approx. 3 1/4 lb./1.5 kg) 2 Tbsp. (30 ml) Selection olive oil salt & pepper to taste pesto: 1 clove garlic 1 cup (250 mL) parsley leaves 1 cup (250 mL) spinach 1/2 cup (125 mL) pumpkin seeds, lightly roasted 1/4 cup (60 mL) grated Parmesan 1/4 cup (60 mL) Selection olive oil mushrooms ragout: 2 lb (1 kg) mixed mushrooms (oyster, shiitake, Portobello, button), sliced thin 2 shallots, minced 3 Tbsp. (45 mL) Selection olive oil 1 cup + 4 tsp. (100 mL) white wine 1 cup (250 mL) veal demi-glace 1/4 cup (60 mL) cream 35 % m.f. salt & pepper to taste mashed cauliflower puree: 1 cauliflower, cut into florets 2 potatoes, peeled and cut into chunk 1/2 cup (125 mL) milk salt & pepper to taste
Pumpkin Pesto-crusted Beef Tenderloin with Mushroom Ragout

Pumpkin Pesto-crusted Beef Tenderloin with Mushroom Ragout

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6
Pumpkin Pesto-crusted Beef Tenderloin with Mushroom Ragout
0:45
Preparation
0:45
COOKING
1:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    beef tenderloin (approx. 3 1/4 lb./1.5 kg)
  • 2 Tbsp.
    (30 ml)
    Selection olive oil
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  • salt & pepper to taste

  • pesto:
  • 1
    clove garlic
  • 1 cup
    (250 mL)
    parsley leaves
  • 1 cup
    (250 mL)
    spinach
  • 1/2 cup
    (125 mL)
    pumpkin seeds, lightly roasted
  • 1/4 cup
    (60 mL)
    grated Parmesan
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    250 g

  • 1/4 cup
    (60 mL)
    Selection olive oil
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    500 ml SELECTED VARIETIES


  • mushrooms ragout:
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    RAPINI PRODUCT OF U.S.A. BLACKBERRIES 170 g, PRODUCT OF MEXICO COCKTAIL TOMATOES 454 g, PRODUCT OF MEXICO BELLE GROVE WHOLE WHITE MUSHROOMS 227 g PRODUCT OF ONTARIO

    RAPINI PRODUCT OF U.S.A. BLACKBERRIES 170 g, PRODUCT OF MEXICO COCKTAIL TOMATOES 454 g, PRODUCT OF MEXICO BELLE GROVE WHOLE WHITE MUSHROOMS 227 g PRODUCT OF ONTARIO

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  • 2 lb
    (1 kg)
    mixed mushrooms (oyster, shiitake, Portobello, button), sliced thin
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    RAPINI PRODUCT OF U.S.A. BLACKBERRIES 170 g, PRODUCT OF MEXICO COCKTAIL TOMATOES 454 g, PRODUCT OF MEXICO BELLE GROVE WHOLE WHITE MUSHROOMS 227 g PRODUCT OF ONTARIO

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  • 2
    shallots, minced
  • 3 Tbsp.
    (45 mL)
    Selection olive oil
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    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    $4.99 ea.

    500 ml SELECTED VARIETIES

  • 1 cup + 4 tsp.
    (100 mL)
    white wine
  • 1 cup
    (250 mL)
    veal demi-glace
  • 1/4 cup
    (60 mL)
    cream 35 % m.f.
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  • salt & pepper to taste

  • mashed cauliflower puree:
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    CAULIFLOWER

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    $3.99 ea.

    PRODUCT OF U.S.A., No. 1 GRADE

  • 1
    cauliflower, cut into florets
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  • 2
    potatoes, peeled and cut into chunk
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    EARTH FRESH FARMS POTATOES

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    5 lb PRODUCT OF CANADA CANADA No. 1 GRADE SELECTED VARIETIES

  • 1/2 cup
    (125 mL)
    milk
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  • salt & pepper to taste
Imprimer ma sélection

Preparation

Preheat oven to 375°F (190°C).

Pesto: Put all pesto ingredients in a food processor and purée. Set aside.

Season tenderloin.

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.

Source : Académie Culinaire

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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