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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. (A step-by-step demo of this prep was posted in the African Forum, and should appear also in the Index thread, under "Beef", in the Kitchen Information Reference Forum). | 2. Heat oven to 325 deg F/160 deg C IF you intend roasting the fillet immediately after preparation. | 3. A whole fillet has one thick part and then tapers to a narrow point at the end. In this shape it is not very useable. | 4. First trim off the shiny sinew which covers part of the top of the tenderloin by scraping it off gently with a sharp paring knife, so as not to waste meat. Trim off excess fatty bits. WEIGH your tenderloin, which is important for oven timing. | 5. Fold the thin end like a fish tail towards the thick end, and then start tying up the folded "tail end" very tightly with kitchen string. Truss the entire tenderloin this way, at intervals of 1/2 inch. In the end you should have a piece of meat which seems equally thick, and will be easy to handle. | 6. Mix the flour, ginger, salt and pepper in a dish into which the meat can fit. | 7. Rub or pat the entire roast with the mustard. | 8. Put it in the flour mixture, and with the help of a spoon and your hands, scoop up and pat this on all over the meat. | 9. At this stage it's oven-ready, and can be covered and rested either at room temperature or, if for longer than an hour, in the fridge. It's best to bring it to room temperature before roasting. | 10. You can time your tenderloin more or less like this: 15 minutes per pound at 325 deg F/160 deg C should almost guarantee you a rare roast, provided it wasn't freezingly cold when it went into the oven. Twenty minutes per pound should yield a medium-rare roast. If that's still too undercooked to your taste, give it 15 minutes extra in the oven, i.e. 75 minutes at 325 deg F. Personally, I think any more than that and it will be too well done. | 11. Test the roast about 2/3 through roasting as described in the intro. Convection ovens like mine are notoriously fast (I can't work out exactly why, because the temperature is correct! | 12. Remove, and rest the roast for 15 minutes at least. It can be left in a warming oven, and do warm your serving plates as well. | 13. For the sauce, crush the (drained) peppercorns in a mortar and pestle. If you don't have one, put the peppercorns in small batches in a tablespoon, and use the rounded part of another tablespoon to crush them a little. | 14. Mix all ingredients well, and ladle into a small bowl. This can be heated gently in the warming oven with the meat, or you can heat it over low heat in a small pot first. | 15. Slice hot, at the table, using a very sharp knife to avoid pushing down on the meat and letting the juices run out. Serve with a spoonful of the sour cream sauce, and side dishes of your choice. | ---------------------------------------------------------------------------

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
flour	4	tablespoons		144.57	31.6514	2.3502	0.5609
salt	1	teaspoon		-	-	-	-
ginger	3	teaspoons	ground	4.8	1.0662	0.1092	0.045
black pepper	3	teaspoons	ground	17.319000000000003	4.4125	0.7169	0.2249
dijon mustard	4	tablespoons		-	-	-	-
cream	1	cup	sour	455.4	10.649000000000001	5.612	44.505
green peppercorn	3	tablespoons	drained	-	-	-	-
tomato ketchup	1	tablespoon		-	-	-	-
tabasco sauce	1/2	teaspoon		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
black pepper	2	teaspoons	ground	17.319000000000003	4.4125	0.7169	0.2249

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