Beef Tenderloin with Migneron and Autumn Vegetables

Name: Beef Tenderloin with Migneron and Autumn Vegetables
Prep time: 20 min
Cook time: 40 min
Total time: 70 min
Yield: 4 servings
Cuisine: Quebecois
Ingredients: 1 kg piece beef tenderloin (trimmed and tied); 2 tablespoons olive oil; to taste salt (kosher); to taste black pepper (freshly ground); 150 g Migneron cheese (cut into slices); 2 cups butternut squash (peeled and cubed); 2 cups Brussels sprouts (halved); 2 tablespoons olive oil; 1 teaspoon rosemary (chopped); to taste salt (kosher); to taste black pepper (freshly ground)

70 min 4 servings Medium

All Recipes

Succulent beef tenderloin topped with Migneron cheese, paired with roasted autumn vegetables for a comforting and elegant meal.

Prep

20 min

Cook

40 min

Total

70 min

Servings

Difficulty

Medium

Beef tenderloin, known for its tenderness and rich flavour, is a favourite choice for special occasions. Pairing it with Migneron, a Quebec cheese with a creamy texture and complex taste, elevates this dish to gourmet status. Autumn vegetables bring colour and nutritional balance to the plate, making this a well-rounded meal that is as pleasing to the eye as it is to the palate. This recipe combines the rustic essence of seasonal produce with the sophistication of a well-prepared beef tenderloin.

Instructions

Prepare the oven and vegetables

Preheat the oven to 400°F (200°C). Toss the butternut squash and Brussels sprouts with olive oil, rosemary, salt, and pepper. Spread them evenly on a baking sheet.

Pro tip: Roast vegetables in a single layer for even cooking.

Roast the vegetables

Place the baking sheet in the oven and roast the vegetables for 25-30 minutes, or until they are tender and slightly caramelized, turning halfway through.

Pro tip: Check for doneness by piercing the squash with a fork.

Sear the beef

While the vegetables roast, heat olive oil in a large skillet over medium-high heat. Season the beef tenderloin with salt and pepper, and sear on all sides until browned, about 3-4 minutes per side.

Pro tip: Use tongs to handle the beef gently.

Roast the beef

Transfer the seared tenderloin to a roasting pan. Roast in the oven at 400°F (200°C) until the internal temperature reaches 130°F (54°C) for medium-rare, about 15-20 minutes.

Pro tip: Use a meat thermometer inserted into the thickest part of the beef.

Rest the beef

Remove the beef from the oven and let it rest for 10 minutes. This allows the juices to redistribute.

Pro tip: Cover loosely with foil to keep warm.

Top with cheese

Slice the beef tenderloin and arrange on a serving platter. Top with slices of Migneron cheese, allowing it to melt slightly from the warmth of the beef.

Pro tip: Serve immediately to enjoy the cheese at its best.

💡

Tips & Tricks

Choose a high-quality beef tenderloin for the best flavour and texture.
Migneron cheese can be substituted with Brie or Camembert if unavailable.
Ensure vegetables are evenly cut for uniform roasting.
Rest the beef before slicing to retain juices.

Frequently Asked Questions

What is filet de boeuf?

Filet de boeuf refers to a cut of beef known as tenderloin, prized for its tenderness and flavour.

How do you cook filet mignon de boeuf?

Sear the beef tenderloin on all sides, then roast in the oven until it reaches your desired doneness.

What temperature should beef tenderloin be cooked to?

Cook beef tenderloin to an internal temperature of 130°F (54°C) for medium-rare.

Can I substitute Migneron cheese?

Yes, you can substitute Migneron with Brie or Camembert if needed.

How long should beef tenderloin rest after cooking?

Let the beef tenderloin rest for at least 10 minutes after cooking to retain its juices.

Serving Suggestions

Serve this dish with a full-bodied red wine, such as a Cabernet Sauvignon, to complement the rich flavours of the beef and cheese. For a complete meal, consider adding a side of mashed potatoes or a fresh green salad. Leftovers can be stored in the refrigerator for up to three days. Gently reheat the beef to preserve its tenderness and avoid overcooking.

Nutrition per serving

600

Calories

50g

Protein

35g

Fat

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