Academie De Cuisine Tenderloin Of Beef
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Beef | 1 | Servings | |
INGREDIENTS
| 1 | Beef tenderloin |
INSTRUCTIONS
Preheat oven to 400F. Trim the beef tenderloin of fat and skin. Cut the end and wrap the meat with 4 thin slices of pork fat lenghwise. In a large saute pan, heat the oil until very hot and saute the meat on all sides. Season with salt and black pepper. Let the meat brown slightly. Place in the hot oven for 15 to 20 minutes for rare to medium. (20 minutes if beef is hot 25 minutes if beef is room temperature. See note Remove from oven and let rest at room temperature or in a lukewarm place for 15 minutes before carving. This is important to allow the juices concentrated in the center to permiate all around the meat. SPECIAL NOTE; you can sear this 2 to 3 hours ahead of the roasting time. Per serving: 635 Calories; 52g Fat (74% calories from fat); 40g Protein; 0g Carbohydrate; 159mg Cholesterol; 108mg Sodium Posted to MC-Recipe Digest V1 #610 by Terry Pogue <tpogue@idsonline.com> on May 13, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 2232
Calories From Fat: 1464
Total Fat: 162.2g
Cholesterol: 771.1mg
Sodium: 453.6mg
Potassium: 2748.8mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 179.8g