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Beef Tenderloin Roast with Potato and Green Bean Bundles
2013-08-06
https://www.metro.ca/userfiles/image/recipes/rosbif-filet-mignon-papillote-pommes-terre-haricots-verts-5596.jpg
PT15M
PT35M
PT50M
BBQSlice potatoes about 1/2 in. (1 cm) thick.On a double layer of foil, spread out onion and potato slices and green beans.Add remaining ingredients and fold the edges of the foil into a watertight canoe-shaped bundle.Preheat BBQ to high and put the bundle on the grill.In a bowl, mix spices, sauce and oil together.Coat the tenderloin roast with mixture.Brown the tenderloin, giving it a quarter turn every 2 minutes.When meat is browned, reduce heat to minimum, and cook with the lid down for 15 - 20 minutes, turning the meat over half-way through cooking, until meat thermometer reads 155°F (68°C ).Remove bundle and tenderloin from barbecue, cover and let stand for a few minutes.OvenPreheat oven to 325°F (170°C).Place the vegetable papillote (bundle) on a baking sheet and bake.Brush beef tenderloin with oil and spice mixture. Brown all sides in an oven-proof skillet over medium-high heat.Roast tenderloin uncoverd for 20-25 minutes per pound ( 450 g) or until a meat thermometer reads 140°F (60°C).for medium-rare.Tent roast with foil and let stand 5 minutesServe vegetable papillote with tenderloin.
4
Académie Culinaire
3
34
5
1
3/4 lb (340 g) beef tenderloin roast
2 tsp. (10 mL) steak spice
2 tsp. (10 mL) Worcestershire sauce
1 Tbsp. (15 mL) canola oil
3 red yellow-fleshed potato, washed
1 medium cooking onion, cut into thick slices
4 oz (125 g) green beans, washed and trimmed
1/2 tsp. (2 mL) minced garlic
1/4 tsp. (1 mL) paprika
salt and pepper to taste
3 Tbsp. (45 mL) extra virgin olive oil
1/2 cup (125 mL) beer
Beef Tenderloin Roast with Potato and Green Bean Bundles
-
![]()
Lactose-free
4
servings
0:15
Preparation
0:35
COOKING
0:50
TOTAL TIME
Ingredients
-
3/4 lb
(340 g)beef tenderloin roast
-
2 tsp.
(10 mL)steak spice
-
2 tsp.
(10 mL)Worcestershire sauce
-
1 Tbsp.
(15 mL)canola oil
-
3
red yellow-fleshed potato, washed
-
1
medium cooking onion, cut into thick slices
-
4 oz
(125 g)green beans, washed and trimmed
-
1/2 tsp.
(2 mL)minced garlic
-
1/4 tsp.
(1 mL)paprika
-
salt and pepper to taste
-
3 Tbsp.
(45 mL)extra virgin olive oil
-
1/2 cup
(125 mL)beer
Preparation
BBQ
Slice potatoes about 1/2 in. (1 cm) thick.
On a double layer of foil, spread out onion and potato slices and green beans.
Add remaining ingredients and fold the edges of the foil into a watertight canoe-shaped bundle.
Preheat BBQ to high and put the bundle on the grill.
In a bowl, mix spices, sauce and oil together.
Coat the tenderloin roast with mixture.
Brown the tenderloin, giving it a quarter turn every 2 minutes.
When meat is browned, reduce heat to minimum, and cook with the lid down for 15 - 20 minutes, turning the meat over half-way through cooking, until meat thermometer reads 155°F (68°C ).
Remove bundle and tenderloin from barbecue, cover and let stand for a few minutes.
Oven
Preheat oven to 325°F (170°C).
Place the vegetable papillote (bundle) on a baking sheet and bake.
Brush beef tenderloin with oil and spice mixture. Brown all sides in an oven-proof skillet over medium-high heat.
Roast tenderloin uncoverd for 20-25 minutes per pound ( 450 g) or until a meat thermometer reads 140°F (60°C).for medium-rare.Tent roast with foil and let stand 5 minutes
Serve vegetable papillote with tenderloin.
Source :
Académie Culinaire
Legal Notice
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.
