Cook the Book: Roasted Beef Tenderloin with Red Wine Butter Sauce

Cook the Book: Roasted Beef Tenderloin with Red Wine Butter Sauce
9 Ingredients
  • 1 cup dry red wine
  • 1 cup red wine vinegar
  • 1 shallot, thinly sliced
  • 2 tablespoons whole black peppercorns
  • 2 thyme sprigs
  • One 5-pound whole beef tenderloin, trimmed
  • Fine sea salt and freshly ground black pepper
  • 3 tablespoons canola oil
  • 12 ounces cold unsalted butter, cut into pieces
Nutrition
1416
71% daily value
6 servings
                                       
                                            low-​carb, low-​sugar, gluten-​free
     

Fat

183% 119

Saturated

281% 56

Trans

- 2

Monounsaturated

- 44

Polyunsaturated

- 6

Carbs

2% 5

Carbs (net)

- 4

Fiber

6% 1

Sugars

- 1

Sugars, added

- 0

Protein

148% 74

Cholesterol

145% 434

Sodium

50% 1211

Calcium

14% 135

Magnesium

22% 89

Potassium

36% 1262

Iron

35% 6

Zinc

87% 13

Phosphorus

98% 684

Vitamin A

43% 391

Vitamin C

4% 3

Thiamin (B1)

14% 0

Riboflavin (B2)

20% 0

Niacin (B3)

118% 24

Vitamin B6

101% 2

Folate equivalent (total)

12% 47

Folate (food)

- 47

Folic acid

- 0

Vitamin B12

69% 4

Vitamin D

0% 1

Vitamin E

20% 4

Vitamin K

27% 21
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