Archive for February, 2012
Tenderloin is the most luxurious cut of beef. Although it’s a fantastic dinner-party dish, leftovers the next day are pure heaven. Trim off any visible silver skin, the translucent, tough membrane lying along the outside curve of the tenderloin.
Total Time: 1 hour 10 minutes
Prep Time: 25 minutes
- 1 3-pound beef tenderloin, trimmed of fat
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 2/3 cup chopped mixed fresh herbs, such as chives, parsley, chervil, tarragon, thyme
- 2 tablespoons Dijon mustard
- Preheat oven to 400 degrees F.
- Tie kitchen string around tenderloin in three places so it doesn’t flatten while roasting. Rub the tenderloin with oil; pat on salt and pepper. Place in a large roasting pan.
- Roast until a thermometer inserted into the thickest part of the tenderloin registers 140 degrees F for medium-rare, about 45 minutes, turning two or three times during roasting to ensure even cooking. Transfer to a cutting board; let rest for 10 minutes. Remove the string.
- Place herbs on a large plate. Coat the tenderloin evenly with mustard; then roll in the herbs, pressing gently to adhere. Slice and serve.
Per 3-oz. serving: 185 calories; 9 g fat ( 3 g sat , 4 g mono ); 67 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 24 g protein; 0 g fiber; 178 mg sodium; 214 mg potassium.
Nutrition Bonus: Selenium (40% daily value), Zinc (30% dv).
Exchanges: 3 lean meat
Special Health Consideration(s):
Let’s see now. how long has our nation had an ARMY? A helluva’ lot longer than our nation has had a bitchy first lady..
via Theo Spark