Filet mignon with mustard and blueberries

MUSTARD AND BLUEBERRY FILET MIGNON

Portions : 4 - Preparation : 10 minutes - Marinade : 60 minutes - Cooking time : 30 minutes

Ingredients

• 4 Québec beef tenderloins
• 75 ml (5 tablespoons) Dijon mustard
• 75 ml (5 tbsp.) blueberry jam
• 60 ml (4 tbsp.) olive oil
• 1 lemon, juice
• 5 ml (1 tsp.) thyme
• salt and pepper to taste

Potatoes with shallots

• 1 l (4 cups) potatoes Grelot
• 1 l (4 cups) small Savoura cherry tomatoes
• 1 l (4 cups) gray shallot
• 2 garlic cloves, chopped
• 60 ml (4 tbsp.) maple syrup
• 60 ml (4 tablespoons) olive oil
• 60 ml (4 tbsp.) butter
• salt and pepper to taste

Preparation

1. In a bowl, combine mustard, blueberry jam, olive oil, lemon juice, thyme, salt and pepper.
2. Add the meat, coat with the mixture and marinate in the fridge for 1 hour.
3. Preheat barbecue to maximum heat.
4. On the grill, sear the meat for 2 to 3 minutes on each side.
5. For medium-rare, medium or well-done, continue cooking indirectly, with the lid closed, for 5 to 8 or 10 minutes.
6. For potatoes, preheat barbecue to 200°C (400°F).
7. Cut potatoes, tomatoes and shallot in half.
8. In a large barbecue-safe dish, combine potatoes, shallot, garlic, maple syrup, oil, butter, salt and pepper.
9. Place the dish on the barbecue grill, cooking indirectly with the lid closed, at 200°C (400°F) for 30 minutes.