Academie De Cuisine Tenderloin of Beef

Title:
Academie De Cuisine Tenderloin of Beef

Yield:
1 Servings

Categories:
Beef




Ingredients:





     1    Beef tenderloin






 Preheat oven to 400F. Trim the beef tenderloin of fat and skin. Cut the end


 and wrap the meat with 4 thin slices of pork fat lenghwise. In a large


 saute pan, heat the oil until very hot and saute the meat on all sides.


 Season with salt and black pepper. Let the meat brown slightly. Place in


 the hot oven for 15 to 20 minutes for rare to medium. (20 minutes if beef


 is hot 25 minutes if beef is room temperature. See note Remove from oven


 and let rest at room temperature or in a lukewarm place for 15 minutes


 before carving. This is important to allow the juices concentrated in the


 center to permiate all around the meat. SPECIAL NOTE; you can sear this 2


 to 3 hours ahead of the roasting time.


 


 Per serving: 635 Calories; 52g Fat (74% calories from fat); 40g Protein; 0g


 Carbohydrate; 159mg Cholesterol; 108mg Sodium


 


 Posted to MC-Recipe Digest V1 #610 by Terry Pogue 
on


 May 13, 1997