| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Beef, New america | 6 | Servings |
INGREDIENTS
| 2 | lb | Beef tenderloin |
| 1/4 | t | Salt |
| 1/4 | t | Black pepper |
| 1 | T | Olive oil |
| Italian parsley |
INSTRUCTIONS
Recipe by: Richard Chamberlain, Restaurant at the Little Nell, Aspen Preparation Time: 1:20 STEP ONE: Prepare Tenderloin-- Season tenderloin with salt and pepper. In large skillet over medium-high heat, add olive oil and sear tenderloin on all sides. Place tes. STEP TWO: Prepare "Alpine Mushroom Salad"-- See the recipe for "Alpine Mushroom Salad" in this cookbook. STEP THREE: Prepare "White Truffle Aioli"-- An aioli is a mayonnaise-like sauce common to southern France. See the recipe for "White Truffle Aioli" in this cookbook. STEP FOUR: To Assemble Slow-Smoked Beef Tenderloin, "Alpine Mushroom Salad," and "White Truffle Aioli"-- Place room temperature mushroom salad in center of plate. Slice tenderloin and place over center of salad. Top with White Truffle Aioli and garnish with Italian parsley. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 392
Calories From Fat: 264
Total Fat: 29.3g
Cholesterol: 128.5mg
Sodium: 172.6mg
Potassium: 459.3mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 30g