Herb Crusted Beef Tenderloin Recipe

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Herb Crusted Beef Tenderloin
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Ingredients
11
Count
Nutrition
151
Calories
Total time
210
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 400 degrees F.
  2. Tie the beef with butcher's string and rub with the olive oil. Combine the rosemary, parsley, thyme, and garlic and pat the mixture on the beef. Season the beef with salt and pepper.
  3. Over high heat sear the beef in an ovenproof skillet, turning to brown on all sides, about 5 minutes. Place the skillet directly into the oven and roast the beef for 20 to 25 minutes. Let the beef rest for 10 minutes before removing the string and slicing.
  4. Potato Flan:
  5. 1 tablespoon unsalted butter
  6. 3 tablespoons minced garlic
  7. 9 Yukon Gold potatoes, very thinly sliced (about 3 pounds)
  8. 1/2 pound gruyere, grated
  9. 3 eggs
  10. 1 1/2 cups heavy cream
  11. 1 tablespoon kosher salt
  12. 1/2 teaspoon freshly ground black pepper
  13. 1/4 teaspoon grated nutmeg
  14. Special equipment: 8 by 8 by 2-inch baking pan and parchment paper
  15. Preheat the oven to 375 degrees F.
  16. Line the bottom and sides of an 8 by 8 by 2-inch baking pan with parchment paper. Rub the parchment paper with butter and a little bit of the garlic. Lay the potatoes in overlapping rows to cover the bottom of the parchment paper. Sprinkle with some of the cheese and garlic. Repeat the layering process until all the potatoes, cheese and garlic have been used.
  17. Whisk together the eggs, cream, salt, pepper, and nutmeg. Pour the egg mixture over the potatoes. Press down on the potatoes to distribute the egg mixture. Cover the dish with parchment paper and bake for 1 1/2 hours. (Remove the parchment paper from the top for the last 20 minutes to brown the top).
  18. Allow the flan to rest for at least 15 minutes before turning out of the pan and cutting into serving sizes. This dish is best made a day ahead, then portioned and reheated in 400 degree F oven for 10 to 15 minutes.
  19. Red Onion Marmalade:
  20. 2 tablespoons olive oil
  21. 1 1/2 pounds red onion, thinly sliced
  22. 1/4 cup plus 2 tablespoons sugar
  23. 1 1/2 teaspoons kosher salt
  24. 1/2 cup ruby port
  25. 1/2 cup red wine vinegar
  26. 1 1/2 teaspoons chopped fresh thyme
  27. In a medium pot heat the olive oil over medium-high heat, add the onions, and cook for 7 minutes until soft, stirring frequently. Stir in the sugar and salt, and cook for a further 7 minutes. Add the port and vinegar, and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes or until thickened. Stir in the thyme. Keeps for 1 week stored in the refrigerator in an airtight container
  28. Yield: 2 cups
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 151.03 Kcal (632 kJ)
Calories from fat 97.84 Kcal
% Daily Value*
Total Fat 10.87g 17%
Cholesterol 8.54mg 3%
Sodium 354.61mg 15%
Potassium 24.55mg 1%
Total Carbs 9.23g 3%
Sugars 0.03g 0%
Dietary Fiber 0.72g 3%
Protein 4.64g 9%
Vitamin C 1.3mg 2%
Iron 0.2mg 1%
Calcium 9.2mg 1%
Amount Per 100 g
Calories 288.33 Kcal (1207 kJ)
Calories from fat 186.8 Kcal
% Daily Value*
Total Fat 20.76g 17%
Cholesterol 16.31mg 3%
Sodium 677.01mg 15%
Potassium 46.86mg 1%
Total Carbs 17.63g 3%
Sugars 0.05g 0%
Dietary Fiber 1.37g 3%
Protein 8.86g 9%
Vitamin C 2.5mg 2%
Iron 0.4mg 1%
Calcium 17.5mg 1%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.8
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • sugar free

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