Academie De Cuisine Tenderloin Of Beef Recipe

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Academie De Cuisine Tenderloin Of Beef Ingredients

1 Beef tenderloin

A Recipe for
Academie De Cuisine Tenderloin Of Beef

Food Tip
When you want steak to be cooked rare but dont want to have to cut into to see if it is cooked properly just push on it lightly then push on your cheek and if it feels just like your cheek it is cooked rare

Food Tip
Try basting or searing beef with stock or broth instead of oil.

This Academie De Cuisine Tenderloin Of Beef recipe is one of many in our Beef Category.

Food Tip
If raisins are dried out or sugary, put them in a heat-proof container and cover them with boiling water. Let them stand for approximately 5 minutes, drain and pat dry. This process will plump up the raisins.

This Recipe for Academie De Cuisine Tenderloin Of Beef is one of thousands in the Recipes-to-go Beef Cookbook.

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Academie De Cuisine Tenderloin Of Beef

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Academie De Cuisine Tenderloin Of Beef Directions

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 #

Serves: 1

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Academie De Cuisine Tenderloin Of Beef Recipe from the Recipes-To-go.com Beef Recipe Cookbook

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