RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6376
| View Recipe |
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| Recipe Name: |
Garlic and Lavender Crusted Beef Tenderloin - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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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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| 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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