Try this Tenderloin of Beef with Peppercorns recipe, or contribute your own.
Suggest a better descriptionSource: Valerie Ross
Cut beef lengthwise through 2/3 thickness. Spread open. Spread mustard over opened beef. Scatter green (or mixed) peppercorns and press into meat. Sprinkle 1 T of peppercorn blend onto open meat. Place sage leaves in a row down the center. Shape back into original shape and tie closed. Rub with butter. Press remaining peppercorn blend into outside. Sprinkle with salt if desired. Place seam down in a roasting pan. Slip bay leaves under strings. Roast 45-55 minutes to 130oF. Let stand 10 minutes. Carve. Enjoy.
Dry bay leaves. Cook only to 130 since it will cook more while resting.
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Serving Size: 1 Serving (1933g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 5311 | ||
Calories from Fat: 3799 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 422.1g | 563 % | |
Saturated Fat 191.5g | 958 % | |
Monounsaturated Fat 165g | ||
Polyunsanturated Fat 16.1g | ||
Cholesterol 1441.7mg | 444 % | |
Sodium 920.5mg | 32 % | |
Potassium 5543.9mg | 146 % | |
Total Carbohydrate 3.3g | 1 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 1.7g | ||
Protein 357.2g | 510 % | |
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: 5311
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