SAMPLE RECIPES

Poached Beef Tenderloin Roast
Time: Preparation time: 10 minutes Cooking time: 30 minutes
Ingredients: 2-pound beef tenderloin roast, tied at 2-inch intervals 2 tablespoons vegetables oil 4 cups water 1 can (10 ½ ounces) condensed beef broth 1 cup Burgundy wine 2 cloves garlic, crushed 1 teaspoon dried marjoram leaves, crushed 4 whole black peppercorns 3 whole cloves Herb Sauce or Blue Cheese Sauce or Mushroom Sauce
Procedure: Brown roast in hot oil in Dutch oven over medium-high heat. Pour off drippings. Add water, beef broth, wine, garlic, marjoram, peppercorns and cloves. Bring to a boil; reduce heat to medium-low. Cover tightly and simmer 10 minutes per pound. Temperature of roast will register 130°F for rare. Do not overcook. Remove roast to warm serving platter; reserve poaching liquid to prepare desired sauce. Cover roast tightly with aluminum foil and allow to stand 10 minutes. Roast will continue to rise approximately 10°F temperature to 140°F for rare. Meanwhile prepare desired sauce. Remove string and trim excess fat from roast. Carve roast into thin slices. Serve with desired sauce.
Nutrient Data: Nutrient data per serving: 204 calories; 24 g protein; 11 g fat; .37 g carbohydrate; 2.2 mg iron (12% U.S. RDA); 145 mg sodium; 68 mg cholesterol.

Back To Main Page