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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
4 4 5 2
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 mushroom 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 potato, 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
4 Votes
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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    Flyer Deal  (1)
    COLAVITA EXTRA VIRGIN OLIVE OIL

    COLAVITA EXTRA VIRGIN OLIVE OIL

    $11.99 ea.

    1 L SELECTED VARIETIES



  • salt & pepper to taste

  • pesto:
  • 1
    clove garlic
  • 1 cup
    (250 mL)
    parsley leaves
  • 1 cup
    (250 mL)
    spinach
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    ATTITUDE SALADS

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    $4.49 ea.

    142 g, PRODUCT OF U.S.A. SELECTED VARIETIES


  • 1/2 cup
    (125 mL)
    pumpkin seeds, lightly roasted
  • 1/4 cup
    (60 mL)
    grated Parmesan
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    IRRESISTIBLES PARMIGIANO REGGIANO

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    AGED 24 MONTHS, DELI CUT


  • 1/4 cup
    (60 mL)
    Selection olive oil
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    Flyer Deal  (1)
    COLAVITA EXTRA VIRGIN OLIVE OIL

    COLAVITA EXTRA VIRGIN OLIVE OIL

    $11.99 ea.

    1 L SELECTED VARIETIES



  • mushroom ragout:
  • 2 lb
    (1 kg)
    mixed mushrooms (oyster, shiitake, Portobello, button), sliced thin
  • 2
    shallots, minced
  • 3 Tbsp.
    (45 mL)
    Selection olive oil
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    COLAVITA EXTRA VIRGIN OLIVE OIL

    $11.99 ea.

    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.
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    SAVE $1.50
    SELECTION CREAM

    SELECTION CREAM

    $3.49 ea.

    473 ml - 1 L SELECTED VARIETIES


    SAVE $1.50
    SELECTION CREAM

    SELECTION CREAM

    $3.49 ea.

    473 ml - 1 L SELECTED VARIETIES



  • salt & pepper to taste

  • mashed cauliflower puree:
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    CAULIFLOWER

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    $4.99 ea.

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


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

    CAULIFLOWER

    $4.99 ea.

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


  • 2
    potato, peeled and cut into chunk
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    BABY BAKING POTATOES 4 PK OR BAKING POTATOES 3 PK

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    $3.99 ea.

    PRODUCT OF CANADA or PRODUCT OF U.S.A.


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


    Lactantia ULTRAPUR Milk OR Beatrice CHOCOLATE Milk

    Lactantia ULTRAPUR Milk OR Beatrice CHOCOLATE Milk

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    1.5 l or 2 l SELECTED VARIETIES


    Lactantia ULTRAPUR Milk OR Beatrice CHOCOLATE Milk

    Lactantia ULTRAPUR Milk OR Beatrice CHOCOLATE Milk

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    1.5 l or 2 l SELECTED VARIETIES


    NATREL PLUS MILK

    NATREL PLUS MILK

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    2 L, Selected Varieties


    LACTANTIA PURFILTRE 4 L OR LACTOSE FREE 2 L MILK

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    SELECTED VARIETIES


    NATREL PLUS MILK

    NATREL PLUS MILK

    $6.49 ea.

    2 L, 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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