Beef Tenderloin with Fall Vegetables and Migneron Cheese
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
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.
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