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Ингредиенты
- 1 1/4 lb Beef tenderloin trimmed
- 2 Tbsp. Bayou Blast - (Emeril's Creole Seasoning) see * Note Oil
- 4 lrg Russet potatoes
- 2 x Carrots cut into 2" pcs
- 2 lrg Turnips halved
- 1 c. Beef stock
Инструкции
- Preheat oven to 400 degrees.
- Season meat with Bayou Blast. Heat a large saute/fry pan over high heat and sear meat well on all sides. Transfer meat to a roasting rack set in a roasting pan and roast 15 min for medium-rare.
- Meanwhile "turn" vegetables, cutting them into even-sized pcs shaped like footballs. Cook vegetables separately in small pots of salted water just till tender, drain and cold.
- Transfer meat to a carving board, tent with foil to keep hot and let rest at least 10 min. Remove rack from roasting pan, place pan over medium-high heat and pour in stock to deglaze. Bring to a boil, scraping bottom of pan to incorporate any browned bits into sauce. Simmer and adjust seasonings to taste. Add in vegetables to stock to reheat. Slice meat in thin slices. To serve, present meat in "shingles", surround with vegetables and ladle sauce over.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1340g | |
| Recipe makes 2 servings | |
| Calories 1272 | |
| Calories from Fat 293 | 23% |
| Total Fat 32.63g | 41% |
| Saturated Fat 12.37g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 231mg | 77% |
| Sodium 720mg | 30% |
| Potassium 4644mg | 133% |
| Total Carbs 151.14g | 40% |
| Dietary Fiber 15.2g | 51% |
| Sugars 13.33g | 9% |
| Protein 95.48g | 153% |
