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Academie De Cuisine Tenderloin Of Beef


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;
159 mg Cholesterol; 108mg Sodium

Posted to MC-Recipe Digest V1 #

From: [email protected] (terry pogue)

Date: Mon, 9 Dec 1996 12:10:29 +0100


Servings: 1



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