Heart of Filet Mignon, Aphrodisiac Sauce and Caramelized Root Vegtables
Heart of Filet Mignon, Aphrodisiac Sauce and Caramelized Root Vegtables
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Ingredients
  • 4 carrots, long and thin
  • 4 small parsnips
  • 4 salsify (optional)
  • 1 large beet
  • 12 red pearl onions
  • 3 tablespoons (45 ml) butter
  • 2 tablespoons (30 ml) honey
  • 1 pinch ground cloves
  • 4 thick slices of beef tenderloin
  • Oil
  • Butter
  • Preparation
  • With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper.
  • Peel the vegetables (carrots, parsnips, salsify) and slice lengthwise into halves or thirds, depending on their size. Peel the beet and cut into small sticks.
  • Blanch the onions in boiling water for about 2 minutes. Rinse under cold water and peel.
  • In a saucepan, heat the butter and honey. Cook the vegetables with the ground cloves for about 10 minutes at medium-high heat, without stirring too much, so they caramelize. Arrange the vegetables on the baking sheet and bake for 20 to 25 minutes or until they are tender but still al dente.
  • Description
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