Portions : 4 - Preparation : 10 minutes - Cooking : 14 to 21 minutes
Ingredients
- 4 T Quebec beef bone
- 15 ml (1 tablespoon) herbes de Provence blend
- 1 l (4 cups) mushrooms, sliced (Paris, Portobello, Cèpes, Oyster King)
- 125 ml (½ cup) parsley leaves
- 125 ml (½ cup) basil leaves
- 1 clove garlic, minced
- 60 ml (4 tablespoons) horseradish
- 125 ml (½ cup) olive oil
- 60 ml (4 tbsp.) white balsamic vinegar
- 4 portions home fries
- Salt and pepper to taste
Preparation
- Preheat barbecue to maximum.
- Season meat with salt and pepper and sprinkle with herbes de Provence mixture.
- On the barbecue grill, sear the meat and mushrooms for 3 minutes on each side.
- Remove mushrooms and set aside in a bowl.
- Continue cooking the meat, indirectly, with the lid closed, for 8 to 15 minutes, depending on desired doneness.
- Meanwhile, in a bowl, puree the parsley, basil, garlic, horseradish, olive oil and vinegar using a blender attachment.
- Add mushrooms, mix and spread over meat.
- Serve with home fries.
