PreviousContentsNext

Seared Tenderloin Of Beef With Potato Onion Puree, Bittersweet Chocolate Po

Tenderloin:

4

-6 ounce tenderloins

2

tablespoons

olive oil

4

shallots, sliced

1

carrot, chopped

2

cloves garlic, chopped

3

ounces bittersweet chocolate, chopped

2

cups

port wine

3

sprigs thyme

1

bay leaf

5

black peppercorns

1

quart

veal stock

1

ounce

vintage port

Salt, and pepper

1

Preheat oven to 375 degrees. Sear meat in olive oil on both sides in saute pan.

2

Place pan in oven for 8 to 10 minutes. Sprinkle with salt and pepper. Let beef

3

rest 5 minutes before slicing

4

Caramelize shallots, carrots, and garlic. Slowly add the chocolate, stirring

5

until melted. Add port wine, thyme, bay leaf and peppercorns. Simmer until

6

reduced by three quarters. Add veal stock, reduce by one half. Strain. Add

7

vintage port, cook 2 minutes. Season with salt and pepper.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (123.9 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 5 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

5887.49

Calories From Fat (54%)

3181.41

% Daily Value

Total Fat 353.27g

543%

Saturated Fat 134.94g

675%

Cholesterol 1542.24mg

514%

Sodium 1154.87mg

48%

Potassium 11085.05mg

317%

Total Carbohydrates 276.55g

92%

Fiber 53.37g

213%

Sugar 128.56g

 

Protein 400.46g

801%