Emprimir
Correo Electrónico
Add a photoRaciónes: 8
Ingredientes
- 1 Tbsp. extra virgin olive oil
- 2 x shallots, sliced thin
- 1 tsp chopped garlic
- 1/2 tsp fennel seeds
- 1 c. coarse fresh bread crumbs
- 1 c. finely minced walnuts
- 1/2 c. prepared horseradish, liquid removed and patted dry on paper towels
- 1 Tbsp. minced fresh mint, or possibly 1/4 tsp. dry
- 1/2 tsp red pepper flakes
- 3 lb beef tenderloin, trimmed and tied
- 1 1/2 tsp salt
- 1/2 tsp freshly grnd pepper
- 1/3 c. creme fraiche or possibly lowfat sour cream
Direcciones
- 1. Heat oven to 450 degrees F. Heat oil in small saucepan over medium heat. Add in shallots; cook till tender. Add in garlic and fennel seeds; cook, stirring, 30 seconds. Transfer to bowl. Stir in bread crumbs, walnuts, horseradish, mint and red pepper flakes.
- 2. Rub tenderloin all over with salt and pepper. Place on rack in foil-lined shallow roasting pan. Spread creme fraiche over top and sides; press bread-crumb mix onto beef.
- 3. Roast tenderloin 45 min till meat thermometer inserted in center reads 130 degrees F. for medium-rare (cover loosely with sheet of foil during roasting if crumbs brown too quickly). Let stand 10 min before slicing.
- Makes 8 servings.
- Total Fat 45 g
- Prep time: 25 min
- Baking Time: 45 min
- Degree of difficulty: easy
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 213g | |
| Recipe makes 8 servings | |
| Calories 498 | |
| Calories from Fat 240 | 48% |
| Total Fat 27.06g | 34% |
| Saturated Fat 9.05g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 144mg | 48% |
| Sodium 682mg | 28% |
| Potassium 675mg | 19% |
| Total Carbs 12.87g | 3% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.55g | 2% |
| Protein 48.75g | 78% |
