Beef Tenderloin with Red-Wine and Marrow Sauce recipes

Beef Tenderloin with Red-Wine and Marrow Sauce recipes
22 Ingredients
  • 3 lb (3- to 4-inch-long) beef marrowbones (about 6 bones), both ends of marrow exposed
  • 3 lb (3- to 4-inch-long) beef marrowbones (about 6 bones), both ends of marrow exposed
  • 2 cups dry red wine (preferably Bordeaux)
  • 1/3 cup finely chopped shallot
  • 1/2 cup chopped mushrooms
  • 1 small carrot, finely chopped
  • 2 large sprigs fresh thyme
  • 1 bay leaf (not California)
  • 10 black peppercorns, cracked
  • 2 cupsVeal stock
  • 4 teaspoons arrowroot
  • 1 tablespoon Madeira
  • 1/4 teaspoon salt
  • 1 (2 3/4- to 3-lb) trimmed and tied beef tenderloin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 1 tablespoon unsalted butter
  • 1 cup beef broth
  • 1 cup water
  • 1/2 teaspoon salt
  • watercress
Nutrition
3520
176% daily value
8 servings
                                       
                                            gluten-​free
     

Fat

548% 356

Saturated

64% 13

Trans

- 0

Monounsaturated

- 15

Polyunsaturated

- 2

Carbs

3% 9

Carbs (net)

- 9

Fiber

3% 1

Sugars

- 4

Sugars, added

- 0

Protein

75% 37

Cholesterol

47% 142

Sodium

26% 623

Calcium

36% 364

Magnesium

12% 51

Potassium

17% 818

Iron

103% 19

Zinc

54% 6

Phosphorus

102% 715

Vitamin A

8% 68

Vitamin C

3% 3

Thiamin (B1)

24% 0

Riboflavin (B2)

24% 0

Niacin (B3)

84% 14

Vitamin B6

78% 1

Folate equivalent (total)

9% 34

Folate (food)

- 34

Folic acid

- 0

Vitamin B12

73% 2

Vitamin D

0% 0

Vitamin E

8% 1

Vitamin K

4% 5
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