Try this Seared Tenderloin of Beef with Potato Onion Puree recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 375 degrees. Sear meat in olive oil on both sides in saute pan. Place pan in oven for 8 to 10 minutes. Sprinkle with salt and pepper. Let beef rest 5 minutes before slicing. Sauce: Caramelize shallots, carrots, and garlic. Slowly add the chocolate, stirring until melted. Add port wine, thyme, bay leaf and peppercorns. Simmer until reduced by three quarters. Add veal stock, reduce by one half. Strain. Add vintage port, cook 2 minutes. Season with salt and pepper. Yield: 4 servings NOTES : Recipe courtesy of Kenneth Johnson, Chef, The Terrace Recipe by: IN FOOD TODAY SHOW #INB199
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Serving Size: 1 Serving (970g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1055 | ||
Calories from Fat: 292 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.4g | 43 % | |
Saturated Fat 16.1g | 80 % | |
Monounsaturated Fat 13.4g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 348.3mg | 12 % | |
Potassium 1219.1mg | 32 % | |
Total Carbohydrate 75.1g | 22 % | |
Dietary Fiber 5.8g | 23 % | |
Sugars, other 69.3g | ||
Protein 4.8g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1055
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