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Ingredientes
- 1 lb center-cut beef tenderloin
- 4 slc beef marrow
- 4 x scallions finely sliced
- 1 lrg mushroom finely sliced
- 2 Tbsp. dry red wine
- 1 tsp rosemary Salt to taste Freshly-grnd black pepper to taste Clarified butter as needed
- 3 Tbsp. butter
- 1 tsp anchovy paste
- 1 Tbsp. minced parsley
Direcciones
- Cut pocket lengthwise in side of tenderloin, leaving 1/2-inch uncut at each end. Place marrow into warm pan and add in spring onions. Fry gently and add in mushrooms. Add in wine, rosemary, and salt and pepper. Scrape mix to one side of pan so it cooks indirectly over the heat.
- Preheat broiler. Stuff pocket of meat with mushroom-onion mix. Tie meat at each end to secure filling and season with salt and pepper. Brush roasting rack with butter and place meat on rack, basting with more butter. Broil 2 inches from heat, 5 min on each side, basting frequently. Cut into 1/2-inch thick slices. Smooth over with anchovy butter.
- Anchovy Butter: Place butter, anchovy paste and parsley on a board and work together into a smooth paste.
- This recipe yields 2 servings.
- Comments: A French classic.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 77g | |
| Recipe makes 2 servings | |
| Calories 178 | |
| Calories from Fat 153 | 86% |
| Total Fat 17.38g | 22% |
| Saturated Fat 10.96g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 129mg | 5% |
| Potassium 149mg | 4% |
| Total Carbs 2.99g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.97g | 1% |
| Protein 1.12g | 2% |
