Directions:
- In a medium pot add the vegetable consomme and bring to a boil. Add the diced carrot, celery root, and leeks. Cook for 2 to 3 minutes and add the grated horseradish. Let the consomme simmer for 15 minutes.
- Next add the tenderloin, cover the pot and cook until the desired temperature. Approximately 9 minutes for medium. Remove the tenderloin and allow to rest for at least 10 minutes. Meanwhile, strain the consomme and continue to reduce over high heat.
- When ready to serve, add the creme fraiche, season with salt and pepper, and incorporate the 2 ounces of the butter. The sauce should coat the back of a spoon. To present the dish, slice the tenderloin, and serve with the reduced sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2391.69 Kcal (10014 kJ) | ||
| Calories from fat | 1446.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 160.7g | 247% | |
|---|---|---|---|
| Cholesterol | 769.62mg | 257% | |
| Sodium | 959.31mg | 40% | |
| Potassium | 2711.48mg | 58% | |
| Total Carbs | 24.05g | 8% | |
| Sugars | 14.14g | 57% | |
| Dietary Fiber | 4.79g | 19% | |
| Protein | 197.76g | 396% | |
| Vitamin C | 34.7mg | 58% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 14.2mg | 79% | |
| Calcium | 311.2mg | 31% | |
| Amount Per 100 g | |||
| Calories | 233.42 Kcal (977 kJ) | ||
| Calories from fat | 141.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.68g | 247% | |
|---|---|---|---|
| Cholesterol | 75.11mg | 257% | |
| Sodium | 93.62mg | 40% | |
| Potassium | 264.63mg | 58% | |
| Total Carbs | 2.35g | 8% | |
| Sugars | 1.38g | 57% | |
| Dietary Fiber | 0.47g | 19% | |
| Protein | 19.3g | 396% | |
| Vitamin C | 3.4mg | 58% | |
| Vitamin A | 0.1mg | 26% | |
| Iron | 1.4mg | 79% | |
| Calcium | 30.4mg | 31% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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