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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Two hours before cooking - rub a little oil on each tenderloin - sprinkle with Garlic Powder and pepper both sides. | 2. Loosely wrap in plastic and refrigerate for one hour. | 3. One hour before cooking remove from refrigerator and bring to room temperature. | 4. rub a little more oil on each filet. | 5. Heat a non stick skillet until water beads (quite hot). Sear the filets for ONE minute on each side. | 6. remove immediately from pan and set on wire rack to cool for 30 minutes. | 7. In the same skillet - on medium to medium high heat add shallots and red wine. | 8. reduce to a glaze. | 9. Add beef stock and reduce to a syrupy consistency (abut 10 - 12 mins). | 10. Add cream and cook until sauce has a beigy color. | 11. Remove from heat until about 5 mins before serving. | 12. In a food processor combine the butter and blue cheese set aside for the sauce. | 13. Preheat oven to 350. | 14. on a grill pan - place the filets in the oven for 20 minutes (for med rare pictured here). | 15. Remove from oven and let rest for 5 mins before slicing. | 16. Heat your sauce gently - put spoon size dollops of the butter and cheese mixture in the pan melting and mixing together. | 17. lightly salt and pepper to taste. | 18. To serve- on a plate pour a puddle of the sauce - and place the meat on top. | 19. Pictured is steamed Green Beans and Cauliflower and a Ceasar Salad. Extremely Low Carb. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef tenderloin	4 1/2			5038.8114	0.0	400.0449	370.4648
garlic powder				-	-	-	-
pepper				-	-	-	-
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
shallot	2		chopped	230.4	53.76	8.0	0.32
red wine	1/3	cup		-	-	-	-
beef stock	2	cups		342.72	37.3464	12.6504	16.1784
heavy cream	1/3	cup		136.0	1.0959999999999999	1.136	14.432
blue cheese	1/2	cup		592.9	5.8432	1.6783	62.5975
butter	4	tablespoons		342.0	15.714	10.686	28.8
salt pepper				-	-	-	-

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