Beef filet mignon and squash purée

Serves : 4

Preparation time: 20 minutes

Cooking time : 40 minutes

Ingredients

Squash purée

• 1 butternut squash, peeled and cut into 1” cubes
• 60 ml (4 tbsp.) olive oil
• 2 sprigs thyme
• 2 garlic cloves, chopped
• 60 ml (4 tbsp.) butter
• Salt and pepper to taste

Beef tenderloin

• 30 ml (2 tbsp.) horseradish
• 2 garlic cloves, chopped
• 60 ml (4 tbsp.) olive oil
• 30 ml (2 tbsp.) maple syrup
• 15 ml (1 tbsp) Montreal steak spices
• 2 sprigs thyme, leaves removed
• 4 portions beef tenderloin
• 45 ml (3 tbsp.) butter
• salt to taste

Preparation

1. Preheat oven, rack in center, to 200°C (400°F).
2. In a bowl, combine squash cubes, oil, thyme, garlic, salt and pepper.
3. Place the squash cubes on a baking sheet lined with parchment paper or a silicone mat, and bake for 25 to 30 minutes.
4. Remove the sprig of thyme and, using a potato masher, food processor or food mill, puree the squash cubes. Add the butter and check the seasoning.
5. Meanwhile, in a bowl, mix the horseradish, garlic, oil, syrup, steak spices, thyme and salt.
6. Then add and coat the meat with the mixture.
7. In a hot frying pan, sear the meat for 1-2 minutes on each side. Add the butter and continue cooking over medium heat for 2 to 6 minutes, depending on desired doneness.