|Four-Pepper Tenderloin:|| |
To make Four-Pepper Tenderloin: Season tenderloins with salt; roll in peppercorns, pressing well so they adhere. Heat oil in sauté pan until hot; sear tenderloins on all sides. Roast in 400°F oven to 125°F internal temperature.
|Beef Loin, Tenderloin||12 lbs|
|Mixed peppercorns, crushed||1-1/4 Cups|
|Grapeseed oil||As needed|
|Red Wine Pan Sauce:|| |
To make Red Wine Sauce: In large nonreactive saucepan, sauté bacon until it starts to brown. Add shallots; sauté until shallots are soft and golden. Add wine, thyme and peppercorns; simmer until wine is reduced to a syrup. Add demi-glace and sugar; simmer 5 minutes more. Strain; season with salt and pepper
|Bacon, diced||1-1/2 lb.|
|Shallots, sliced||2-1/4 lb.|
|Red wine||12 Cups|
|Thyme, fresh sprigs||1 Bunch|
|Black peppercorns, crushed||2 Tbsp.|
|Salt and pepper||As needed|
|Parsnip and Carrot Chips:|| |
To make Parsnip and Carrot Chips: Peel parsnips and carrots; with vegetable peeler, cut into long, thin strips. Fry separately in hot (350°F) oil 2-3 minutes or until golden around the edges. Drain on paper towels; season with salt.
|Oil for frying||As needed|
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For each serving, to order: Carve four 1/2-inch slices beef (about 6 ounces). Spoon 1/4 cup Red Wine Sauce onto plate; fan beef on top. Place 1 cup Parsnip and Carrot Chips next to beef; garnish with 1/4 cup arugula.
|Baby Arugula||6 Cups|
Nutrition information per serving: 960 calories; 55 g fat(21 g saturated fat; 12 g monounsaturated fat); 201 mg cholesterol; 2041 mg sodium; 37 g carbohydrate; 5.1 g fiber; 57 g protein; 16.4 mg niacin; 1.4 mg vitamin B6; 2.9 mg vitamin B12; 5.8 mg iron; 63.4 mg selenium; 9.8 mg zinc; 222.1 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.