| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
|
6 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Beef tenderloin, up to 3 |
|
|
trimmed |
| 2 |
T |
Dry white wine or white |
|
|
grape juice |
| 1 |
T |
Tarragon vinegar |
| 1 |
T |
Chopped fresh tarragon, OR 1 |
|
|
teaspoon dried tarragon |
| 3 |
|
Egg yolks |
| 2 |
T |
Orange juice |
| 1/2 |
c |
Butter, melted |
INSTRUCTIONS
Heat grill to medium heat. Cut tenderloin into 1-inch thick slices.
Place slices on grill rack. Cover and grill 2 to 3 inches from heat,
about 11 minutes for medium-rare or 13 minutes for medium doneness.
While beef is grilling, stir together wine, vinegar and tarragon in
1-quart saucepan. Heat to boiling over medium-high heat. Boil 2 to 3
minutes or until mixture is slightly reduced. Reduce heat to very low.
Stir in egg yolks one at a time with wire whisk until well blended.
Cook and stir with wire whisk 2 minutes or until mixture begins to
thicken. Stir in orange juice and melted butter with wire whisk until
smooth. Serve warm over tenderloin. To roast: Heat oven to 400°F.
Place beef fat side up, on rack in shallow roasting pan. (For easy
cleanup, line the roasting pan with aluminum foil before placing beef
on rack.) Insert meat thermometer so tip is in center of thickest part
of beef Bake uncovered 30 to 40 minutes or until thermometer reads
140øF. Beef will continue to cook after being removed from oven.
Cover beef loosely with tent of aluminum foil and let stand 15 to 20
minutes or until temperature rises to 145øF. While beef is standing,
prepare sauce as directed in step 3 above. 1 Serving: 340 calories
(235 calories from fat); 26gfat (13 g saturated); 210 mg cholesterol:
160 mg sodium; I g carbohydrate (0 g dietary fiber); 26 g protein.
(c) Betty Crocker, 1997 Happily scanned, formatted and "Busted" by
Pamela Creeden 04/17/98 NOTES : The Citrus Béarnaise also makes a
classy sauce for steamed asparagus or broccoli spears. Posted to
MC-Recipe Digest by "Pamela Creeden" <creedenites@sprintmail.com> on
Apr 17, 1998
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