Start with a 6-7 lb tenderloin. Cut 2 or 3 steaks (filets) from the thick end and 12-16 oz. off the thin end (for stir-fry), and freeze for later meals.
Preheat oven to 425.
Set a heavy roasting pan over 2 burners; heat over med-high for 5 min. Rub roast with oil; sprinkle with pepper and a generous amount of salt. Sear until well-browned, about 2-1/2 minute per side, for a total of 10 minutes.
Mix broth, wine, mustard and thyme in a bowl. Remove roast from pan. Pour off fat. Return pan to stove and add liquid, stirring to scrape up browned bits. Pour this pan sauce into a small saucepan and set aside.
Put wire rack in roasting pan and set beef on it. Put the beef in the oven and roast until meat thermometer reaches 130 degrees for med-rare, or 135 for medium, 40 to 45 minutes. Remove roast from oven and let rest for 15 minutes.
Bring pan sauce to a simmer; stir in dissolved cornstarch and cook until lightly thickened. Cut roast into slices 1/4 inch thick. Serve immediately with sauce.
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Serving Size: 1 Serving (76g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 92 | ||
Calories from Fat: 51 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.6g | 8 % | |
Saturated Fat 2.1g | 11 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 18.7mg | 6 % | |
Sodium 146.3mg | 5 % | |
Potassium 132.2mg | 3 % | |
Total Carbohydrate 1.6g | 0 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 1.2g | ||
Protein 5.9g | 8 % | |
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: 92
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