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aaa beef tenderloin and grilled vegetable bouquet with a parsley based sauce

Gluten free, Vegetables and Fruits, Beef, BBQ

Top quality beef tenderloin, grilled to perfection, accompanied by a generous portion of roasted vegetables and a parsley based demi-glace sauce.


Recipe for 4


4 Unit(s)
Beef strip loin


8 Unit(s)
Fingerling potatoes
12 Unit(s)
Green asparagus
12 Unit(s)
Nantaise carrot
12 Unit(s)
Green onion
1 Unit(s)
12 Unit(s)
Button mushrooms

Persillade sauce

1 Unit(s)
150 Ml
Red wine
150 Ml
Veal demi-glace
2 Clove(s)
10 Sprig(s)
  • Butter
  • Salt and pepper
  • Olive oil

Preparation time: 40.00 min

Preheat your barbecue at 500.00 °F

  • Preparation

    Temper your meat to make sure it isn't too cold when it comes time to grill it.  Pre cook the potatoes for 12 minutes in salted boiling water, then cut them into slices.  Cut the rest of the vegetables into equal sized pieces.  Mince the French shallots and garlic.  Chop the parsley.

  • Persillade sauce

    In a sauce pot with a knob of butter, sweat the French shallots.  Deglaze with the red wine and reduce by half.  Add the demi-glace sauce and cook until you reach the desired consistency.  Finalize by adding the garlic and parsley.  You can add a tablespoon of Dijon mustard to enhance the sauce even further!

  • Vegetables

    Combine all the vegetables in a mixing bowl, drizzle with oil and season with salt and pepper.  Transfer to a perforated baking sheet and grill for roughly 10 minutes.

  • Beef

    Right before grilling, season to taste with salt and pepper.  Sear on high heat to get nice grill marks and then continue to cook with indirect heat until cooked to your liking, or 48°C.  Let rest for 1 minute before serving.

Grilled vegetables like this are great because you can use whatever you like.  Feel free to experiment with different vegetable combinations based on the current season!

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