| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
3 Lb Beef Tenderloin, Cut to Uniform Thickness & Trimmed of Fat & all Connective Tissue |
| 1 |
sm |
Yellow Onion, Peeled & Minced |
| 1 |
|
Carrot, Pared & Minced |
| 1 |
|
Stalk Celery, Minced |
| 2 |
tb |
Butter |
| 1 |
tb |
Lemon Rind, Grated |
| 5 |
sl |
Fat Bacon |
| 1 1/4 |
c |
Sour Cream |
INSTRUCTIONS
Let the meat stand at room temperature for 1 1/2-2 hours. Stir fry the
onion, carrot and celery in butter over low heat until tender but not brown
(about 10 minutes). Mix in the grated lemon rind. Preheat the oven to 450
degrees. Spread the vegetable mixture over the meat. Lay the bacon slices
over the top. Insert a meat thermometer in the center. Roast, uncovered, on
a rack in a shallow roasting pan for 5-6 minutes per pound for rare (120
degrees-125 degrees) to 7-8 minutes per pound for medium rare (130
degrees-140 degrees). Remove and discard the bacon and vegetables. Transfer
the meat to a steak board. Keep warm. Skim the fat from the drippings.
Smooth in the sour cream. Warm gently, but DO NOT BOIL, for 1-2 minutes.
Garnish the beef with stuffed mushroom caps and parsley. Top with some of
the sauce. Sprinkle with paprika. Serve the remaining sauce in a gravy
boat.
Posted to EAT-L Digest 21 Feb 97 by Joel Ehrlich <Joel.Ehrlich@SALATA.COM>
on Feb 21, 1997.
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”