SPICED BEEF FILET MIGNON

Servings : 4

Preparation : 15 minutes

Cooking : about 25 minutes

Ingredients

• 4 Quebec beef tenderloin medallions
• 15 ml (1 tbsp) coriander seeds, whole or crushed
• 15 ml (1 tbsp) fennel seeds
• 60 ml (4 tbsp) dried mushrooms of your choice
• 30 ml (2 tbsp) ground pepper
• 30 ml (2 tbsp) fleur de sel
• 15 ml (1 tbsp) garlic powder
• 15 ml (1 tbsp) onion powder
• 5 ml (1 tsp) mustard powder
• 3 ml (1/2 tsp) chili flakes
• 5 ml (1 tsp) Provencal herb mix
• 30 ml (2 tbsp) olive oil
• 30 ml (2 tbsp) butter
• Salt and pepper to taste

Tomatoes confits

• 1 l (4 cups) cherry tomatoes
• 2 cloves garlic, quartered
• 1 shallot, finely chopped
• 1 pinch of Provencal herbs mix
• 500 ml (2 cups) olive oil
• Salt and pepper to taste

Preparation

1. Preheat the oven, rack in the center to 160 °C (325 °F).
2. In a baking dish, spread the cherry tomatoes, garlic, shallot, Provencal herbs, a little salt and pepper, olive oil and bake for about 25 minutes.
3. In the meantime, using a spice grinder or blender, coarsely grind the coriander and fennel seeds.
4. Similarly, grind the dried mushrooms into powder.
5. In a bowl, mix the pepper, fleur de sel, coriander and fennel, garlic powder, onion powder, mustard powder, chili flakes, herbes de Provence and mushroom powder.
6. Coat the meat with olive oil and then with the prepared spice mix.
7. Preheat the oven, rack in the center to 220 °C (425 °F).
8. In a hot pan, sear the meat, 2 minutes on each side.
9. On a baking sheet, place the beef medallions, place a cube of butter on each and cook in the oven, 8 to 10 minutes, depending on the desired doneness.
10. Serve the meat, accompanied by candied tomatoes and homemade fries.

Nb:

• For barbecue cooking, sear the meat in direct cooking, 2 minutes on each side, then 6 to 8 minutes, in indirect cooking, lid closed (indirect cooking: heat on one side only and meat on the grill with the heat off)
• The olive oil from the candied tomatoes, once cooled, can be used in salads, cooking fish, etc.