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Name: Tafel Spitz (Boiled Beef)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 2 oz Butter; 1/3 c Small diced celery root; 1/3 c Small diced leeks; salt and pepper to taste; 1 1/2 lb Beef tenderloin; 1/2 c Fresh grated horseradish; 1/2 c Cr?me fraiche; 1 qt Vegetable consomme; 1/3 c Small diced carrots

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INGREDIENTS

2 oz Butter
1/3 c Small diced celery root
1/3 c Small diced leeks
salt and pepper ; to taste
1 1/2 lb Beef tenderloin
1/2 c Fresh grated horseradish
1/2 c Cr?me fraiche
1 qt Vegetable consomme
1/3 c Small diced carrots

Servings

INSTRUCTIONS

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.

NOTES

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Tafel Spitz (Boiled Beef)

2 oz Butter
1/3 c Small diced celery root
1/3 c Small diced leeks
 salt and pepper to taste
1 1/2 lb Beef tenderloin
1/2 c Fresh grated horseradish
1/2 c Cr?me fraiche
1 qt Vegetable consomme
1/3 c Small diced carrots

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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Nutrition

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Serving Size: 1 Serving (794g)
Recipe Makes: 1 servings

Calories: 2494
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 %
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.

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Calories per serving: 2494

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