Heart of Filet Mignon, Aphrodisiac Sauce and Caramelized Root Vegtables
With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper. Peel the vegetables (carrots, parsnips, salsify) and slice lengthwise into halves
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Ingredients
- 4 carrots, long and thin
- 4 small parsnips
- 4 salsify (optional)
- 1 large beet
- 12 red pearl onions
- 3 tablespoons (45 ml) butter
- 2 tablespoons (30 ml) honey
- 1 pinch ground cloves
- 4 thick slices of beef tenderloin
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