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Suggest a better descriptionPreheat oven to 525 degrees F. Pat meat dry. In a small bowl combine rosemary, thyme, garlic, pepper and salt. Rub mixture onto meat and arrange meat on a rack in a roasting pan. Roast meat for 45 to 50 minutes, or until a meat thermometer inserted in the thickest part of the meat registers 130 to 140 F. for medium- rare. Transfer meat to a cutting board and let rest, loosely covered, for 10 minutes. Make the sauce: In a saucepan combine the shallots, 2/3 cup of the Madeira, the thyme, rosemary and bay leaf and reduce the mixture to 1/3 cup. Add the stock and tomato paste and simmer, stirring occasionally, for 20 minutes. In a small bowl combine the remaining Madeira with the arrowroot until smooth and whisk it into the sauce. Simmer for 5 minutes more, or until lightly thickened. Keep warm. Before serving, strain into a sauceboat. Yield: 8 servings Posted to MC-Recipe Digest V1 #362 Recipe by: COOKING LIVE SHOW #CL8784 From: "Angele and Jon Freeman"
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Serving Size: 1 Serving (5285g) | ||
Recipe Makes: 1 | ||
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Calories: 5699 | ||
Calories from Fat: 3373 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 374.8g | 500 % | |
Saturated Fat 151.1g | 756 % | |
Monounsaturated Fat 160.2g | ||
Polyunsanturated Fat 14.6g | ||
Cholesterol 1347.2mg | 415 % | |
Sodium 14125mg | 487 % | |
Potassium 12976mg | 341 % | |
Total Carbohydrate 91.5g | 27 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 86g | ||
Protein 466.3g | 666 % | |
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: 5699
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