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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.
6
1 beef tenderloin (approx. 3 1/4 lb./1.5 kg) 2 Tbsp. (30 ml) Selection olive oil 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
Imprimer ma sélection

Ingredients

  • 1
    beef tenderloin (approx. 3 1/4 lb./1.5 kg)
  • 2 Tbsp.
    (30 ml)
    Selection olive oil
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    TERRA DELYSSA EXTRA VIRGIN OLIVE OIL

    $8.99 ea.

    1 L SELECTED VARIETIES


  • salt & pepper to taste
  • clove garlic


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    GARLIC

    GARLIC

    $3.99 ea.

    115 g PRODUCT OF ONTARIO

  • 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
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    1 L SELECTED VARIETIES

  • mixed mushrooms (oyster, shiitake, Portobello, button), sliced thin


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    Belle Grove Whole White Mushrooms 454 g, PRODUCT OF ONTARIO Dole Salads 191 - 303 g PRODUCT OF U.S.A

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    SELECTED VARIETIES

  • 2
    shallots, minced
  • 3 Tbsp.
    (45 mL)
    Selection olive oil
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    1 L 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
  • cauliflower, cut into florets


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    CAULIFLOWER

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    $2.49 ea.

    PRODUCT OF CANADA CANADA No. 1 GRADE

  • 2
    potatoes, peeled and cut into chunk
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    SWEET POTATOES

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    $1.49 /lb

    PRODUCT OF U.S.A. 3.28/kg

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    CARISMA YELLOW POTATOES

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

  • 1/2 cup
    (125 mL)
    milk
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    SELECTED SIZES SELECTED VARIETIES


  • 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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