Beef Tenderloin with Fall Vegetables and Migneron Cheese
Beef Tenderloin with Fall Vegetables and Migneron Cheese
Ingredients
- 3 cups (750 ml) rutabaga, peeled and diced
- 3 cups (750 ml) carrots, peeled and diced
- 3 tablespoons (45 ml) olive oil
- 3 tablespoons (45 ml) raisins
- 2 tablespoons (30 ml) red wine vinegar
- 1/4 cup (60 ml) salted and roasted whole peanuts
- Salt and pepper
- 4 steaks beef tenderloin
- 1/4 cup (60 ml) butter
- 4 oz (115 g) Migneron cheese, cut into 4 slices
- 1/2 cup (125 ml) sherry
- 2 cups (500 ml) chicken broth
- 2 teaspoons (10 ml) cornstarch
- 2 teaspoons (10 ml) water
Instructions
- With the rack in the middle position, preheat the oven to 200 °C (400 °F).
- In a large ovenproof non-stick skillet, brown the vegetables in the oil. Roast for about 35 minutes or until the vegetables are golden brown, stirring a few times during cooking.
- Toss in the raisins and vinegar. Sprinkle with the peanuts and cook for about 10 minutes. Adjust the seasoning.
- Adjust the rack to the highest position of the oven and preheat the broiler.
Beef Tenderloin with Fall Vegetables and Migneron Cheese