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.
IngredientsRecipe for 4
- Salt and pepper
- Olive oil
Preparation time: 40.00 min
Preheat your barbecue at 500.00 °F
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!
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.
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!