Tenderfoot Tenderloin With Brandy Cream Sauce Recipe

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Tenderfoot Tenderloin With Brandy Cream Sauce
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Ingredients
26
Count
Nutrition
2338
Calories
Total time
100
Minutes
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Ingredients:

Directions:

  1. Sauce: (prepare first as this takes longer to cook down).
  2. Melt 2 tbsp butter in medium saucepan over medium heat. Add green onions and cook until tender, about 3 minutes. Add brown sugar, stir 1 minute until dissolved. Add chicken broth, beef broth and brandy or cognac. Simmer until sauce is reduced to 1/2 cup, about 45 minutes. Add cream and simmer for 5 to 10 minutes. Sauce will be thin. Can be made 1 day ahead and stored in covered container in refrigerator. Reheat before serving.
  3. While sauce is cooking prepare roast and potato pancakes. Preheat oven to 300 degrees. Preheat heavy skillet on high heat with 1 tbsp oil. Season tenderloin on both sides with salt and pepper, when skillet is hot add roast and quickly sear on both sides 2 to 3 minutes. Remove roast from skillet and place on rack in oven roasting pan. Roast for 45 minutes or until desired temperature is reached using meat thermometer. Remove from oven and let rest for at least 20 minutes. Can be prepared up to 3 days in advance and refrigerated.
  4. Prepare potato pancakes, sour cream spread and mushrooms while sauce and roast are cooking.
  5. Potato pancakes: Separate eggs. Beat mashed potatoes, egg yolks, milk and butter together. Sift and add dry ingredients until well mixed. Beat egg whites in separate bowl until stiff peaks form. Fold beaten egg whites into potato mixture. Fry pancakes on hot greased griddle. Pancakes can be made ahead of time, wrapped and refrigerated for up to 2 days ahead.
  6. Mix sour cream, softened goat cheese, horseradish and cilantro in small bowl until well mixed. Store in covered container in refrigerator until ready to serve. Can be made up to 3 days ahead.
  7. Wash and trim mushrooms. Melt butter in small saute pan. Slice mushrooms and saute until soft. Set aside.
  8. Trim stems from spinach, rinse and allow to dry.
  9. For each serving:.
  10. 1. Thinly slice tenderloin.
  11. 2. Spread topping of sour cream cheese spread on each pancake.
  12. 3. Top with fresh spinach.
  13. 4. Top spinach with 1 tbsp of sauteed mushrooms.
  14. 5. Top with several thin slices of tenderloin.
  15. 6. Pour 2 tbsp of brandy sauce over all.
  16. Serve and enjoy!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2337.93 Kcal (9788 kJ)
Calories from fat 1514.9 Kcal
% Daily Value*
Total Fat 168.32g 259%
Cholesterol 606.31mg 202%
Sodium 1842.61mg 77%
Potassium 2583.07mg 55%
Total Carbs 60.63g 20%
Sugars 10.67g 43%
Dietary Fiber 5.41g 22%
Protein 127.1g 254%
Vitamin C 6.7mg 11%
Vitamin A 0.4mg 14%
Iron 16.3mg 91%
Calcium 626mg 63%
Amount Per 100 g
Calories 270.6 Kcal (1133 kJ)
Calories from fat 175.34 Kcal
% Daily Value*
Total Fat 19.48g 259%
Cholesterol 70.18mg 202%
Sodium 213.27mg 77%
Potassium 298.98mg 55%
Total Carbs 7.02g 20%
Sugars 1.23g 43%
Dietary Fiber 0.63g 22%
Protein 14.71g 254%
Vitamin C 0.8mg 11%
Iron 1.9mg 91%
Calcium 72.5mg 63%

* 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

  • 60
    Points
  • 61
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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