Try this Grilled Peppered Beef Tenderloin with Morel Mushroom recipe, or contribute your own.
Suggest a better descriptionFor the beef: Roll the fillet in salt and pepper. Massage meat with olive oil. Grill to desired degree of doneness.
For the mushroom sauce: In a skillet with oil, saute mushrooms until tender. Add garlic and allow to brown lightly. Deglaze skillet with cabernet and reduce by 3/4. Add veal stock and reduce by half. Add thyme and finish with butter. Season with salt and pepper. Keep warm until ready to serve.
For the potatoes: Place potatoes in a stockpot with lukewarm water to cover, and bring to a boil. Reduce to a simmer and skim the foam off the top. Cook until tender.
In a saucepot, heat cream and butter while potatoes are cooking. Drain water from potatoes and put through a sieve, add butter and cream, and season with salt and pepper. Whip vigorously.
Serve fillets with mushroom sauce and whipped potatoes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (935g) | ||
Recipe Makes: 4 | ||
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Calories: 1657 | ||
Calories from Fat: 1144 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 127.1g | 169 % | |
Saturated Fat 62.2g | 311 % | |
Monounsaturated Fat 49.4g | ||
Polyunsanturated Fat 6.9g | ||
Cholesterol 418.3mg | 129 % | |
Sodium 1300.6mg | 45 % | |
Potassium 2193.5mg | 58 % | |
Total Carbohydrate 47.5g | 14 % | |
Dietary Fiber 5.8g | 23 % | |
Sugars, other 41.7g | ||
Protein 72.2g | 103 % | |
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: 1657
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