Beef Tenderloin Curry
|Lean beef tenderloin||15 Ounce (From Which All Fat Except The Marbling Has Been Removed)|
|Dry white wine||1 Tablespoon|
|Unsweetened pineapple juice||5 Ounce (10 Tablespoon)|
|Chopped garlic||1 Pinch (Fresh Ones)|
|Curry powder||1⁄4 Teaspoon|
|Pineapple cubes||1⁄2 Cup (8 tbs) (1/4 Inch Size, Fresh Ones)|
|Unsweetened shredded coconut||1⁄3 Cup (5.33 tbs), toasted slightly in the oven|
Brown the beef fillets in a dry, very hot pan.
Remove when medium rare.
Use a spatula.
Do not overload the pan.
No juice will be lost by the meat if the pan is hot enough.
To the brown meat glaze on the bottom of the pan, add the wine.
Remove from the fire and allow the alcohol to evaporate.
Do not burn the glaze.
Add the remaining ingredients.
The sauce should thicken in about 3 minutes.
Replace the meat in the sauce to reheat.
Remove each fillet to a hot plate, garnishing with the sauce to coat the meat and a few pineapple cubes on each fillet.
Serve at once with a pinch of coconut on top.
Serving size: Complete recipe
Calories 1036 Calories from Fat 421
% Daily Value*
Total Fat 48 g74%
Saturated Fat 28 g140.2%
Trans Fat 0 g
Cholesterol 284.9 mg95%
Sodium 262.7 mg10.9%
Total Carbohydrates 50 g16.8%
Dietary Fiber 5.8 g23.2%
Sugars 40 g
Protein 97 g193.9%
Vitamin A 0.4% Vitamin C 128.2%
Calcium 13.7% Iron 48.3%
*Based on a 2000 Calorie diet