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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

Rate this recipe
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6
servings
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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    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL OR ORGANICS BALSAMIC VINEGAR

    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL OR ORGANICS BALSAMIC VINEGAR

    $4.99 ea.

    500 ml SELECTED VARIETIES



  • salt & pepper to taste

  • pesto:
  • 1
    clove garlic
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    ORGANIC GARLIC

    ORGANIC GARLIC

    $2.99 ea.

    85 g PRODUCT OF ARGENTINA


  • 1 cup
    (250 mL)
    parsley leaves
  • 1 cup
    (250 mL)
    spinach
  • 1/2 cup
    (125 mL)
    pumpkin seeds, lightly roasted
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    PRANA CHIA SEEDS

    PRANA CHIA SEEDS

    $6.99 ea.

    200 - 300 g SELECTED VARIETIES


  • 1/4 cup
    (60 mL)
    grated Parmesan
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    Flyer Deal  (1)
    SILANI FETA CHEESE, FRESH MOZZARELLA OR PARMESAN OR ASIAGO WEDGE CHEESE

    SILANI FETA CHEESE, FRESH MOZZARELLA OR PARMESAN OR ASIAGO WEDGE CHEESE

    2 for $10.00

    150 - 200 g SELECTED VARIETIES


  • 1/4 cup
    (60 mL)
    Selection olive oil
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    Flyer Deal  (1)
    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL OR ORGANICS BALSAMIC VINEGAR

    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL OR ORGANICS BALSAMIC VINEGAR

    $4.99 ea.

    500 ml SELECTED VARIETIES



  • mushrooms ragout:
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    BELLE GROVE ORGANIC WHOLE WHITE OR CRIMINI MUSHROOMS

    BELLE GROVE ORGANIC WHOLE WHITE OR CRIMINI MUSHROOMS

    $2.79 ea.

    227 g PRODUCT OF ONTARIO


    BELLE GROVE PORTABELLA MUSHROOMS

    BELLE GROVE PORTABELLA MUSHROOMS

    $3.49 ea.

    170 g SLICED OR CAPS PRODUCT OF ONTARIO


  • 2 lb
    (1 kg)
    mixed mushrooms (oyster, shiitake, Portobello, button), sliced thin
    You might like:

    Flyer Deals  (2)
    BELLE GROVE ORGANIC WHOLE WHITE OR CRIMINI MUSHROOMS

    BELLE GROVE ORGANIC WHOLE WHITE OR CRIMINI MUSHROOMS

    $2.79 ea.

    227 g PRODUCT OF ONTARIO


    BELLE GROVE PORTABELLA MUSHROOMS

    BELLE GROVE PORTABELLA MUSHROOMS

    $3.49 ea.

    170 g SLICED OR CAPS PRODUCT OF ONTARIO


  • 2
    shallots, minced
  • 3 Tbsp.
    (45 mL)
    Selection olive oil
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    Flyer Deal  (1)
    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL OR ORGANICS BALSAMIC VINEGAR

    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL OR ORGANICS BALSAMIC VINEGAR

    $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.

  • salt & pepper to taste

  • mashed cauliflower puree:
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    CAULIFLOWER & AVOCADOS

    CAULIFLOWER & AVOCADOS

    $1.99 ea.

    PRODUCT OF U.S.A. OR MEXICO, NO. 1 GRADE PRODUCT OF MEXICO OR PERU


  • 1
    cauliflower, cut into florets
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    Flyer Deal  (1)
    CAULIFLOWER & AVOCADOS

    CAULIFLOWER & AVOCADOS

    $1.99 ea.

    PRODUCT OF U.S.A. OR MEXICO, NO. 1 GRADE PRODUCT OF MEXICO OR PERU


  • 2
    potatoes, peeled and cut into chunk
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    GREAT ON THE GRILL

    GREAT ON THE GRILL

    $2.49 ea.

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


  • 1/2 cup
    (125 mL)
    milk

  • 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

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