You are here

Beef Tenderloin With Bearnaise Sauce

  Beef tenderloin 6 Pound (1 Piece)
  Onion 1 Large
  Bay leaf 1
  Sherry/Madeira 150 Milliliter (1 Wine Glass)
  Garlic 1 Clove (5 gm)
  Butter 2 Tablespoon

Have butcher lard the meat, or if possible thread at 1-inch intervals with needle and shoestring larding, or cut slits in meat and stuff lard into incisions.
Chop onion and garlic and strew in bottom of open roasting pan.
Place roast on mixture and pour over it wine in which bay leaf has been steeping.
Remove bay leaf.
Set oven at 400 degrees preheat.
When temperature reaches 350 degrees put in meat and bake for 35 minutes for rare, or from 45 to 50 for medium done.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4650 Calories from Fat 1818

% Daily Value*

Total Fat 202 g311.1%

Saturated Fat 81.2 g406.1%

Trans Fat 0 g

Cholesterol 1887.9 mg629.3%

Sodium 2515.9 mg104.8%

Total Carbohydrates 53 g17.7%

Dietary Fiber 5.7 g22.7%

Sugars 13.3 g

Protein 606 g1212.1%

Vitamin A 16.4% Vitamin C 41.9%

Calcium 74.9% Iron 248.5%

*Based on a 2000 Calorie diet

Beef Tenderloin With Bearnaise Sauce Recipe