SAMPLE RECIPES

Poached Beef Tenderloin Dijon
Time: Preparation time: 10 minutes Cooking time: 30 minutes
Ingredients: 2-pound beef tenderloin roast, tied at 2-inch intervals 1 ½ teaspoons salt, divided ¾ teaspoon pepper, divided 2 tablespoons olive oil 2 cloves garlic, crushed 4 cups water 2 cans (13 ¾ ounces each) ready-to-serve beef broth 1 bay leaf ½ teaspoon dried thyme leaves 2 whole cloves 1 tablespoon each cornstarch and Dijon-style mustard Tomato Salad with Vinaigrette Steamed Winter Vegetables Cranberry Orange Sorbet
Procedure: Combine 1 teaspoon salt and IA teaspoon pepper; rub over surface of beef tenderloin roast. Brown roast and garlic in hot ()il in Dutch oven over medium-high heat. Pour off drippings. Add water, beef broth, bay leaf, thyme 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 sauce. Cover tightly with aluminum foil and allow to stand 10 minutes. Roast will continue to rise approximately 10°F in temperature to 140°F for rare. Meanwhile strain poaching liquid; reserve 2 cups in same Dutch oven. Combine cornstarch and mustard; gradually stir into poaching liquid. Stir in remaining IA teaspoon salt and IA teaspoon pepper. Cook over medium heat 7 minutes or until slightly thickened, stirring frequently. Remove string and trim exce ss fat from roast. Carve roast into thin slices. Serve with sauce.
Notes: Note: A beef tenderloin roast will yield three to four 3-ounce cooked, trimmed servings per pound.
Nutrient Data: Nutrient data per serving: 213 calories; 24 g protein; 11 g fat; 2 g carbohydrate; 3.4 mg iron (19% U.S. RDA); 841 mg sodium; 70 mg cholesterol.

Back To Main Page