| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Clprime3 |
1 |
servings |
INGREDIENTS
| 1 |
qt |
Vegetable consomme |
| 1/3 |
c |
Small diced carrots |
| 1/3 |
c |
Small diced celery root |
| 1/3 |
c |
Small diced leeks |
| 1/2 |
c |
Fresh grated horseradish |
| 1 1/2 |
lb |
Beef tenderloin |
| 1/2 |
c |
Cr.me fraiche |
|
|
Salt and pepper to taste |
| 2 |
oz |
Butter |
INSTRUCTIONS
In a medium pot add the vegetable consomme and bring to a boil. Add the
diced carrot, celery root, and leeks. Cook for 2 to 3 minutes and add the
grated horseradish. Let the consomme simmer for 15 minutes.
Next add the tenderloin, cover the pot and cook until the desired
temperature. Approximately 9 minutes for medium.
Remove the tenderloin and allow to rest for at least 10 minutes. Meanwhile,
strain the consomme and continue to reduce over high heat.
When ready to serve, add the cr.me fraiche, season with salt and pepper,
and incorporate the 2 ounces of the butter. The sauce should coat the back
of a spoon.
To present the dish, slice the tenderloin, and serve with the reduced sauce
Converted by MC_Buster.
Per serving: 2334 Calories (kcal); 203g Total Fat; (78% calories from fat);
121g Protein; trace Carbohydrate; 608mg Cholesterol; 795mg Sodium Food
Exchanges: 0 Grain(Starch); 16 1/2 Lean Meat; 0 Vegetable; 0 Fruit;
30 1/2 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0055
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Beauty: an act of God”