Beef Tenderloin Recipe - Cooking Index
Beef Tenderloin Recipe - Cooking Index
| 1 | Beef tenderloin - (abt 4 lbs) - thin end cut off | |
| And reserved for another use | ||
| 1 1/2 tablespoons | 22ml | Olive oil |
| 1 teaspoon | 5ml | Kosher salt |
| 1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
Heat oven to 425 degrees. Place beef in a jelly-roll pan. Rub with oil, salt and pepper. Insert a meat thermometer. Roast 30 to 35 minutes for medium-rare doneness. Thermometer should register 125 degrees.
Transfer to a cutting board; loosely tent with foil and let rest 10 minutes before slicing.
This recipe yields 8 servings.
Protein: 41 grams
Fat: 51.5 grams
Calories: 642
Description:
"Beef tenderloin (filet mignon) is a holiday splurge. This recipe works equally well with broiled London broil, provided you like your meat rare. Accompany with Bearnaise Sauce."
Source:
Atkins Cookbook at http://atkinscenter.com
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