In a medium pot add the vegetable consomme and bring to a boil. Add the diced carrot, celery root, and leeks. Cook for 2 to 3 minutes and add the grated horseradish. Let the consomme simmer for 15 minutes. Next add the tenderloin, cover the pot and cook until the desired temperature. Approximately 9 minutes for medium. Remove the tenderloin and allow to rest for at least 10 minutes. Meanwhile, strain the consomme and continue to reduce over high heat. When ready to serve, add the cr?me fraiche, season with salt and pepper, and incorporate the 2 ounces of the butter. The sauce should coat the back of a spoon. To present the dish, slice the tenderloin, and serve with the reduced sauce Per serving: 2334 Calories (kcal); 203g Total Fat; (78% calories from fat); 121g Protein; trace Carbohydrate; 608mg Cholesterol; 795mg Sodium Food Exchanges: 0 Grain(Starch); 16 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 30 1/2 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0055 Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (794g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1940 (78%)|
|Amt Per Serving||% DV|
|Total Fat 215.5g||287 %|
|Saturated Fat 108.1g||541 %|
|Monounsaturated Fat 76.7g|
|Polyunsanturated Fat 8.2g|
|Cholesterol 692.9mg||213 %|
|Sodium 1148.4mg||40 %|
|Potassium 2082.1mg||55 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.1g|
|Protein 134.4g||192 %|
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Calories per serving: 2494
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