Post by chief_cook2 on Mar 28, 2003 10:17:52 GMT -6
2 1/2 lb. beef tenderloin 1.25 lg
1 T. unsalted butter 15 mL
2 1/2 C. mushrooms, sliced 625 mL
1/4 tsp. salt 1 mL
1 1/2 C. dill pickles, julienned 375 mL
2 T. pickle juice 25 mL
2 C. heavy cream 500 mL
2 T. vegetable oil 25 mL
Sautéed Spinach with Garlic and Olive Oil 25 mL
Trim any silver skin on the tenderloin, then cut across the width into 1 inch
(3 cm) slices. Slightly flatten the slices by pressing with the palm of your
hand. Set aside. Place a skillet over medium-high heat, add butter and melt.
Sauté the mushrooms with salt and pepper until golden, about 5 minutes. Add
the pickles and juice and cook until the juice evaporates slightly, about 2
minutes. Add the cream and cook until reduced by half. Meanwhile, season the
meat with a little salt and pepper (remember, the sauce will be salty from
the pickles). In another larger skillet add the oil, and heat on high until
it starts smoking. Sear the meat briefly, 2 minutes per side for medium rare.
To serve: Place the sautéed spinach (click here for recipe) on plates, top
with beef, then ladle the warm sauce over the top. Makes 6 servings.
Per serving: 615 calories, 40.5 g protein, 48 g fat, 5 g carbohydrate