Tenderloin of Beef Siletz
Sliced beef tenderloin topped with a sauce of cranberries, port wine, orange juice and hazelnuts.
Yield: 24 servings
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1. To make sauce, combine cranberries, wine, orange juice concentrate, sugar, hazelnuts and butter; bring to boil. Reduce heat; simmer about 45 minutes until thick. Set aside; keep hot.
2. Cook beef in 400°F oven to desired doneness. Slice 1/4 inch thick. Keep hot.
3. For each serving: Plate 3 ounces beef; top with #16 dipper (1/4 cup) sauce.
|Fresh cranberries||2 pounds|
|Port wine||1 3/4 cups|
|Orange juice concentrate||1 cup|
|Hazelnuts, toasted, chopped||6 ounces|
|Beef Loin, Full Tenderloin, Side Muscle Off, Skinned (IMPS/NAMP 190A)||6 pounds|
Nutrition information per serving: 338 calories; 15 g fat(5 g saturated fat; 7 g monounsaturated fat); 79 mg cholesterol; 53 mg sodium; 21 g carbohydrate; 2.5 g fiber; 26 g protein; 7.5 mg niacin; 0.6 mg vitamin B6; 1.4 mg vitamin B12; 2.1 mg iron; 28.5 mg selenium; 4.7 mg zinc; 101.8 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of fiber, iron and choline