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Recipe Name: Academie De Cuisine Tenderloin Of Beef Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 1

1 Beef tenderloin
Preheat oven to 400F. Trim the beef tenderloin of fat and skin. Cut
the end and wrap the meat with 4 thin slices of pork fat lenghwise. In
a large saute pan, heat the oil until very hot and saute the meat on
all sides. Season with salt and black pepper. Let the meat brown
slightly. Place in the hot oven for 15 to 20 minutes for rare to
medium. (20 minutes if beef is hot 25 minutes if beef is room
temperature. See note Remove from oven and let rest at room
temperature or in a lukewarm place for 15 minutes before carving. This
is important to allow the juices concentrated in the center to
permiate all around the meat. SPECIAL NOTE; you can sear this 2 to 3
hours ahead of the roasting time. Per serving: 635 Calories; 52g Fat
(74% calories from fat); 40g Protein; 0g Carbohydrate; 159mg
Cholesterol; 108mg Sodium Posted to MC-Recipe Digest V1 #610 by Terry
Pogue <> on May 13, 1997

Nutrition (calculated from recipe ingredients)
Calories: 2232
Calories From Fat: 1464
Total Fat: 162.2g
Cholesterol: 771.1mg
Sodium: 453.6mg
Potassium: 2748.8mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 179.8g

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