Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order.
Beef Filet Mignon,port and grapes sauce https://www.metro.ca/userfiles/image/recipes/biftecks-filet-mignon-sauce-porto-raisins-rouges-4688.jpg PT15M PT12M PT27M
Preheat oven to 375°F (180°C).In a bowl, mix 1 Tbsp. (15 mL) olive oil, cumin, thyme, roasted garlic and crushed peppercorns.Season both sides beef filet with spice mixture.Do not salt meat prior to cooking.Cut green onions on a sharp angle into 1.6 inch (4 cm) pieces using the white part, as well.Place aside with the grapes.Using a round or fluted cookie cutter cut out 4 croutons from the bread to match the size of the beef filets.Toast croutons in oven for 10-12 minutes or until lightly browned.When done, spread pesto on each one and arrange on serving plate.While croutons are toasting, place 2 Tbsp. (30 mL) of olive oil into a heavy bottomed oven-proof pan or skillet and heat to smoking point.Place beef filets into pan, quickly brown on all sides, season with salt, and place in oven for approximately 8-12 minutes (cook as desired).Remove beef from pan and place pan on the stove on high heat. Add balsamic vinegar and port and reduce sauce by half.Add grapes and green onions and simmer for 1 minute.Place beef onto croutons, spoon on the sauce, arrange grapes and onions randomly and garnish with fresh thyme.
4
4 11 5 3
4 beef filet mignon 3 Tbsp. (45 mL) Robusto olive oil Ground cumin Ground thyme roasted garlic seasoning 1 tsp. (5 mL) pink peppercorns, cracked 6 green onion 24 red grapes, seedless 4 slices rye bread 2 Tbsp. (30 mL) pesto Salt to taste 1 Tbsp. (15 mL) balsamic vinegar 1/4 cup (60 mL) port wine fresh thyme to garnish
Beef Filet Mignon,port and grapes sauce

Beef Filet Mignon,port and grapes sauce

Rate this recipe
11 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:15
Preparation
0:12
COOKING
0:27
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4
    beef filet mignon
  • 3 Tbsp.
    (45 mL)
    Robusto olive oil
    You might like:

    Flyer Deal  (1)
    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    $19.99 ea.

    3 L SELECTED VARIETIES



  • Ground cumin

  • Ground thyme

  • roasted garlic seasoning
  • 1 tsp.
    (5 mL)
    pink peppercorns, cracked
  • 6
    green onion
  • 24
    red grapes, seedless
    You might like:

    Flyer Deal  (1)
    ORGANIC RED OR GREEN SEEDLESS GRAPES

    ORGANIC RED OR GREEN SEEDLESS GRAPES

    $5.99 /lb

    PRODUCT OF U.S.A. NO. 1 GRADE 13.21/kg


  • 4
    slices rye bread
    You might like:

    Flyer Deal  (1)
    DEMPSTER'S WHITE OR 100% WHOLE WHEAT BREAD, 7" TORTILLAS OR SIGNATURE BUNS

    DEMPSTER'S WHITE OR 100% WHOLE WHEAT BREAD, 7" TORTILLAS OR SIGNATURE BUNS

    2 for $6.00

    SELECTED SIZES SELECTED VARIETIES OR 3.29 EA


  • 2 Tbsp.
    (30 mL)
    pesto

  • Salt to taste
  • 1 Tbsp.
    (15 mL)
    balsamic vinegar
  • 1/4 cup
    (60 mL)
    port wine

  • fresh thyme to garnish
Imprimer ma sélection

Preparation

Preheat oven to 375°F (180°C).

In a bowl, mix 1 Tbsp. (15 mL) olive oil, cumin, thyme, roasted garlic and crushed peppercorns.

Season both sides beef filet with spice mixture.

Do not salt meat prior to cooking.

Cut green onions on a sharp angle into 1.6 inch (4 cm) pieces using the white part, as well.

Place aside with the grapes.

Using a round or fluted cookie cutter cut out 4 croutons from the bread to match the size of the beef filets.

Toast croutons in oven for 10-12 minutes or until lightly browned.

When done, spread pesto on each one and arrange on serving plate.

While croutons are toasting, place 2 Tbsp. (30 mL) of olive oil into a heavy bottomed oven-proof pan or skillet and heat to smoking point.

Place beef filets into pan, quickly brown on all sides, season with salt, and place in oven for approximately 8-12 minutes (cook as desired).

Remove beef from pan and place pan on the stove on high heat. Add balsamic vinegar and port and reduce sauce by half.

Add grapes and green onions and simmer for 1 minute.

Place beef onto croutons, spoon on the sauce, arrange grapes and onions randomly and garnish with fresh thyme.

Source : Chef Robert Villeneuve

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

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.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.