A delicious tenderloin recipe packed with healthy grains and vegetables. Fall ingredients and flavours mingle in this elegant main that's perfect for a dinner party or special occasion.
- 4 tbsp olive oil
Heat 1 tbsp of olive oil in a pot over medium-high heat. When hot, saute the shallot until soft and translucent. Add the barley and lentils and saute for 2 minutes.
Add the stock, thyme, and bay leaf, and cover. Cook for 15 minutes, then add the carrot and sweet potato. Continue cooking for another 10 minutes or until the vegetables are tender.
Combine the stock, demi-glace, and pear puree in a saucepan, and reduce over medium heat until it's glossy and coats a spoon.
Season the tournedos. Heat a large cast-iron pan over medium-high heat. When hot add 3 tbsp of olive oil and put the tournedos in the pan. Don't move them around until they get a nice brown crust.
Depending on doneness, cook on one side for 5 to 9 minutes. Turn and cook for the same length of time on the other side. Let rest on a plate for 5 minutes before serving.
Slice the tournedos on the diagonal. Put some of the pilaf on a plate and top with tenderloin slices. Ladle sauce around, garnish with parsley, and serve.