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Cold Filet Of Beef Waldorf

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  Whole beef tenderloin 2 Pound (1 Tenderloin)
  Carrots 2 Large
  Salt 1⁄2 Teaspoon
  Liver pate/Liverwurst spread 6 Tablespoon
  Unflavored gelatin 2 Tablespoon (2 Packages)
  Instant beef bouillon granules 2 Teaspoon
  Water 2 Cup (32 tbs)
  Rose wine 1 1⁄2 Cup (24 tbs)

With a sharp knife, cut a deep slit horizontally in meat.
Cut off narrow ends of carrots.
Insert carrots into slit.
Rub meat with the salt and 1/8 teaspoon pepper; place on rack in roastingpan.
Insert meat thermometer.
Roast at 425° till thermometer registers 140°, about 50 minutes.
Cool 30 minutes.
Remove and discard carrots; stuff the opening with liver pate or liverwurst spread.
Cover and chill meat.
Soften gelatin and beef bouillon granules in the water; dissolve over low heat.
Add wine; chill till slightly thickened.
Place meat in shallow pan.
Carefully spoon 1/4 of the gelatin mixture over meat; chill meat till gelatin coating is nearly set (keep remaining gelatin mixture at room temperature).
Repeat 3 times.
Cover loosely; chill 5 hours or overnight.
Cut roast into 1/2-inch slices; arrange on platter.
Dice excess gelatin from bottom of pan; arrange around meat.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2200 Calories from Fat 734

% Daily Value*

Total Fat 81 g124.4%

Saturated Fat 29.6 g148.1%

Trans Fat 0 g

Cholesterol 705.3 mg235.1%

Sodium 4634.7 mg193.1%

Total Carbohydrates 102 g34.1%

Dietary Fiber 5.5 g22.1%

Sugars 76.4 g

Protein 240 g479.7%

Vitamin A 705.2% Vitamin C 19.1%

Calcium 35.2% Iron 119.4%

*Based on a 2000 Calorie diet

Cold Filet Of Beef Waldorf Recipe