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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 425°F. | 2. Rub the beef with oil and season with salt and pepper. | 3. Place it in a roasting pan and roast for 30 to 40 minutes or until meat reaches desired doneness, for example 130°F for rare, 140°F for medium-rare. | 4. Remove the meat from the oven when the temperature is 10 degrees shy of desired doneness since roast will finish cooking as it rests. | 5. Add the shallot to roasting pan. | 6. Heat the Drambuie in a small saucepan over low heat until warmed. | 7. Pour the Drambuie over the beef and quickly ignite, using a long match. | 8. When the flame goes out, remove the beef to a serving platter and hold, loosely covered. | 9. Add the flour to the roasting pan and cook over medium heat, stirring constantly, for 1 minute. | 10. Whisk in the beef broth, mustard and Worcestershire sauce. | 11. Bring to a boil and whisk until smooth. | 12. Season to taste with salt and pepper. | 13. Transfer to gravy boat. | 14. Slice the beef and serve with sauce. | 15. Quit drooling and eat it. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef tenderloin	1			1119.7359	0.0	88.8989	82.3255
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
salt	2	teaspoons		-	-	-	-
black pepper	2	teaspoons	coarse-ground	11.546	2.9417	0.4779	0.15
shallot	1		chopped	115.2	26.88	4.0	0.16
drambuie	4	fluid		-	-	-	-
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
beef broth	16	fluid		-	-	-	-
dijon mustard	2	tablespoons		-	-	-	-
worcestershire sauce	2	teaspoons		8.84	2.2055	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.