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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 500°F. | 2. Pour and rub lemon juice all over the tenderloin. | 3. Season the tenderloin with the tbsp of sea salt and tsp of course black peppercorns. | 4. Place in oven for about 20 minutes or until internal temp is 135°F (note the temp should raise a bit still while the meat is resting to reach the temp of 145°F for med rare). | 5. Rest meat for about 10 minutes before cutting. | 6. For the sauce put the butter in a saucepot over medium heat. Add shallots stirring until fragrant about 30 seconds. | 7. Add the ruby port and bring to a boil and cook mixture until it is reduced by half. About 5 to 6 minutes. | 8. Add beef stock and boil until syrupy. about 10-12 minutes. | 9. Remove pot from heat, whisk in heavy cream. | 10. Return to medium heat, boil gently until thickened about 6-8 minutes. | 11. Stir in the rinsed and coarsely chopped black pepper and the white wine vinegar. | 12. Salt to taste. | 13. Thicken with corn starch slurry until you can lightly coat back of spoon. | 14. Slice tenderloin and pour sauce over according to how you want to serve. | 15. Enjoy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef tenderloin	3			3359.2076	0.0	266.6966	246.9766
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
sea salt	1	teaspoon		-	-	-	-
black peppercorn	1	teaspoon		-	-	-	-
butter	1	tablespoon	unsalted	85.5	3.9285	2.6715	7.2
shallot	4		chopped	460.8	107.52	16.0	0.64
ruby port	3	cups		-	-	-	-
beef stock	4	cups		685.44	74.6928	25.3008	32.3568
heavy cream	2 1/2	cups		1020.0	8.22	8.52	108.24
black peppercorn	1/2	cup	rinsed	-	-	-	-
white wine vinegar	1/4	cup		-	-	-	-
salt				-	-	-	-
cornstarch	1/4	cup		121.92	29.2064	0.0832	0.016
water	1	cup		0.0	0.0	0.0	0.0

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