Roasted Beef Tenderloin with Fire Roasted Tomato Salsa and Potato Cheese Galette Recipe

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Roasted Beef Tenderloin with Fire Roasted Tomato Salsa and Potato Cheese Galette
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Ingredients
24
Count
Nutrition
1570
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. Season the beef with salt, pepper, and coriander.
  2. Preheat oven to 400 degrees F.
  3. In a saute pan, heat some of the olive oil until smoking and sear the beef until browned all over. Transfer to oven and cook until medium rare, (120-degree internal temperature) about 12 to 15 minutes. Set aside and allow to rest for 10 minutes.
  4. Season mixed greens with the two tablespoons of olive oil and salt and pepper. Divide evenly onto 4 plates. Cut the tenderloin into 1/2-inch thick slices and place slices on top of mixed greens. Spoon half of the tomato salsa over the beef (do not cover completely) and serve remaining salsa on the side. Serve with Potato Cheese Galette.
  5. Tomato Salsa:
  6. Over a hot grill, roast the tomatoes until blackened. Transfer to a bowl and add the chipotles. Cover and allow to cool for 15 minutes. Add the basil, garlic and lime juice and marinate for 10 minutes. Transfer to a blender or food processor and pulse until chunky. Transfer to a bowl and add the vinegar, sugar, salt, and pepper. Slowly whisk in 1 cup of olive oil. Reserve.
  7. Yield: 4 servings
  8. Potato Cheese Galette:
  9. Preheat the oven to 450 degrees F.
  10. Place the potato slices in a double layer in a medium bowl, pour the clarified butter over, and toss to coat the slices. Season lightly with salt. Arrange half the potatoes, flower fashion, in a 9-inch ovenproof skillet. Cook over medium heat until the ends begin to brown and the potatoes stick together (this will keep the cheeses from running through). Sprinkle with the cheeses and cover with the remaining potatoes, arranged the same way as the bottom layer. Set in the oven for 10 minutes, carefully flip potatoes with a wide spatula, and brown on a medium-high flame. Return to the oven for 5 minutes longer. Cut into 4 quarters and keep warm.
  11. Yield: 4 servings
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1570.14 Kcal (6574 kJ)
Calories from fat 1051.69 Kcal
% Daily Value*
Total Fat 116.85g 180%
Cholesterol 310.39mg 103%
Sodium 1484.03mg 62%
Potassium 1278.95mg 27%
Total Carbs 34.05g 11%
Sugars 7.09g 28%
Dietary Fiber 3.67g 15%
Protein 92.06g 184%
Vitamin C 25.7mg 43%
Iron 6.6mg 37%
Calcium 395mg 39%
Amount Per 100 g
Calories 244.16 Kcal (1022 kJ)
Calories from fat 163.54 Kcal
% Daily Value*
Total Fat 18.17g 180%
Cholesterol 48.27mg 103%
Sodium 230.77mg 62%
Potassium 198.88mg 27%
Total Carbs 5.29g 11%
Sugars 1.1g 28%
Dietary Fiber 0.57g 15%
Protein 14.32g 184%
Vitamin C 4mg 43%
Iron 1mg 37%
Calcium 61.4mg 39%

* 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

  • 40.4
    Points
  • 42
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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