You are here: Inns and resorts > Inns and resorts by region > Charlevoix > Auberge des Falaises > Gastronomy > Our Chef's Recipes > Recipe Details >

Ingredients :

• 4 beef tenderloin (6oz)
• 1 yellow pepper
• 2 tomatoes
• 4 potatoes
• 1 broccoli
• 4 bouquets of cauliflower
• 4 carrots
• 10 cl of olive oil
• Herbs (parsley, chive, rosemary, tarragon)

Ingredients : marinade

• 1 cup of canola oil
• 2 shallots
• 3 garlic cloves
• 6g of juniper berries
• 4g of crushed black pepper 
• 1 small branch of thyme
• 2 bay leaves
• Some leaves of rosemary

Ingredients : pepper sauce

• 10g of shallot
• 15g of green pepper
• 50g of wine vinegar
• 50g of red wine
• 250g of veal stock
• 15g of brandy
• 50g of heavy cream 35%
• 10g of cornstarch

Methods:
Marinade

• The marinade must macerate for 12 hours before the meat can be added and marinated for 48 hours.
• Peel and mince the garlic and shallots
• Crush the juniper berries and place all of the marinade ingredients into a container; refrigerate.

Papillotes

• Wash and chop the herbs
• Wash the potatoes, season them with salt and pepper, then wrap them "en papillotes" in aluminium foil.
• Wash the tomatoes and cut them in two. Reserve.
• Wash the pepper, cut it in four and place it in a container with a drizzle of olive oil and salt and pepper. Reserve.
• Wrap the other vegetables "en papillotes"

Sauce

• Peel, snip and sweat the shallot in a saucepan. Pour in the wine and the vinegar, and reduce by half. Add the veal stock and pepper and simmer for about 10 minutes, then blend in the cream.
• In a small container, dilute the cornstarch in some water, and then add gradually to bind sauce. At the end of cooking, add the brandy, and check the seasoning. Keep warm. 
  

Cooking:

• Heat the BBQ; place the vegetable papillotes and the potatoes on the grill for 10 to 15 minutes. Check doneness with the tip of a knife.
• Remove the meat from the marinade and grill it to your liking. Also put the tomatoes and peppers on the grill and season them. Add herbs to the tomatoes towards the end of cooking.
• Plating : meat topped with sauce, grilled vegetables in the centre, and papillotes on either side.

LOCAL PRODUCE

Follow us on: