| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
|
6 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Beef tenderloin (up to 3); trimmed |
| 2 |
tb |
Dry white wine or white grape juice |
| 1 |
tb |
Tarragon vinegar |
| 1 |
tb |
Chopped fresh tarragon; OR 1 teaspoon dried tarragon |
| 3 |
|
Egg yolks |
| 2 |
tb |
Orange juice |
| 1/2 |
c |
Butter; melted |
INSTRUCTIONS
1. Heat grill to medium heat. Cut tenderloin into 1-inch thick slices.
Place slices on grill rack.
2. Cover and grill 2 to 3 inches from heat, about 11 minutes for
medium-rare or 13 minutes for medium doneness.
3. 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 140°F. 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 145°F. 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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