RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1840
View Recipe |
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Recipe Name: |
Garlic and Lavender Crusted Beef Tenderloin |
Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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Course: |
Entree |
Used in Baskets: |
No |
Base: |
Beef |
Kosher: |
No |
Ethnicity: |
American |
Kosher for Passover: |
No |
Preparation Time: |
0.00
Minutes |
Number of Servings: |
8 |
Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
Oven Temp: |
450 |
Approx. Cost/Serving: |
$10.00
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# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
| 0
Cup
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Tested: |
No |
Wine Type: |
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Wine Suggestion: |
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Equipment Needed: |
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Suggested Sides: |
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Comments: |
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Ingredients: 10 Tablespoons oil, olive 3 Tablespoons peppercorns, Szechwan (pink) crushed
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Directions:
Preheat oven to 450 degrees.
Rub beef with olive oil, salt and black pepper. Brown on all sides in a large non-stick pan over high heat.
Place beef on a wire rack in roasting pan. Place vegetables on bottom of pan.
Mix all herbs in a bowl with the crushed pink peppercorns. Brush the tenderloin on all sides with Dijon mustard. Place herb mix on all sides of the tenderloin.
Roast for 40 to 45 minutes, medium rare. Internal temperature is 125 degrees.
Transfer to platter and let rest for 10 minutes. Then slice and serve with Red Wine Sauce. |
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Red Wine Sauce
(Add to shopping list) :
2 Cups wine, dry red 1 Quart stock, veal or beef 1 Tablespoon oil, olive 1 to taste salt and pepper |
Directions:
Sweat vegetables in olive oil until deep brown in color. Add red wine and reduce by 75 percent. Add stock and reduce by 30 percent. Strain through a fine-mesh strainer and reserve.
In a separate pan heat olive oil and caramelize pearl onions until golden. Add quartered mushrooms and continue cooking until mushrooms wilt. Add red wine sauce and bring to a boil. Season to taste with salt and pepper. Finish sauce with 2 ounces of unsalted butter. |
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Nutrition per Serving: |
Calories: |
874 |
Total Carbs: |
4.0 |
Net Carbs: |
0.0 |
Cholesterol: |
190.1 |
Fat: |
68.1 |
Protein: |
61.21 |
Fiber: |
5.23 |
Sodium: |
517.27 |
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