Diana Rattray
| Weight loss program Details (per serving) | |
|---|---|
| 734 | Energy |
| 37g | Paunchy |
| 7g | Carbs |
| 85g | Protein |
Present Pudgy Weight loss program Trace
Conceal Pudgy Weight loss program Trace
×
| Weight loss program Details | |
|---|---|
| Servings: 8 | |
| Quantity per serving | |
| Energy | 734 |
| % On a regular foundation Mark* | |
| 37g | 47% |
| Saturated Paunchy 15g | 73% |
| 265mg | 88% |
| 781mg | 34% |
| 7g | 3% |
| Dietary Fiber 1g | 2% |
| 85g | |
| Calcium 86mg | 7% |
| *The % On a regular foundation Mark (DV) tells you the device grand a nutrient in a meals serving contributes to a on a regular foundation diet. 2,000 energy a day is ancient for traditional diet advice. | |
(Weight loss program info is calculated the exhaust of an ingredient database and ought to be realizing of an estimate.)
This beef tenderloin is a if truth be told easy preparation and the crimson wine sauce makes it extra flavorful.
Exercise Pinot Noir (Burgundy), Cabernet, or one other accurate form crimson dry wine in the sauce.
For ingesting, beef tenderloin pairs terribly well with Cabernet Sauvignon or Malbec.
Here’s a terrific roast for a if truth be told special meal. Try it for Christmas dinner, however it undoubtedly is an obedient different for Valentine’s Day or an anniversary celebration as well.
One reader commented that she substituted lamb for the tenderloin, with obedient results.
Linked Recipe: Beef Tenderloin With Bourbon
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1 beef tenderloin roast (well trimmed, about 4 to 5 kilos)
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1 clove garlic (halved)
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1 to 2 tablespoons olive oil
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1 teaspoon salt (sea salt or kosher salt)
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1/4 teaspoon dark pepper (freshly floor)
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1/2 teaspoon Creole seasoning (or Cajun seasoning blend)
- For the Sauce:
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3 tablespoons butter
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1 medium shallot (minced)
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1/4 teaspoon dark pepper (freshly floor)
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3 cups beef broth (low sodium)
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1 cup pinot noir (or burgundy wine, or exhaust one other accurate form dry crimson wine)
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1/2 sprig rosemary (or about 1/2 teaspoon dried rosemary leaves)
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Optionally available in the market: Salt to taste
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Rub the roast beef with the crop side of the garlic halves, then rub everywhere with the olive oil. Sprinkle with salt, pepper, and the seasoning blend, rubbing everywhere to coat totally with seasonings. Tuck the thinner stay under to form the roast reasonably uniform in thickness and tie to support the roast in problem. Wrap or seal in a meals storage bag and refrigerate for an hour or two.
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In a medium saucepan, melt butter over medium warmth; add shallots and cook, stirring, until the shallots are comfy. High-tail in the pepper, beef broth, pinot noir, and rosemary. Raise to a boil. In the low cost of warmth to medium and simmer until reduced to about 1 1/2 cups. Stress, taste, and add salt if mandatory. Role apart.
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Heat oven to 425 F.
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Living the roast on a rack in a roasting pan. Roast for roughly Forty five minutes to 1 hour, or until the roast registers about 135 F for medium rare or 145 F for medium. Gain away from oven and tent loosely with foil; let relaxation for quarter-hour prior to cutting.
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Raise the reduced sauce to a simmer; switch to a bowl and support with the sliced tenderloin.
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Rate This Recipe
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