Tafel spitz (boiled beef)

1 servings

Ingredients

Quantity Ingredient
1 quart Vegetable consomme
⅓ cup Small diced carrots
⅓ cup Small diced celery root
⅓ cup Small diced leeks
½ cup Fresh grated horseradish
1½ pounds Beef tenderloin
½ cup CrŠme fraiche
Salt and pepper to taste
2 ounces Butter

Directions

In a medium pot add the vegetable consomme and bring to a boil. Add the diced carrot, celery root, and leeks. Cook for 2 to 3 minutes and add the grated horseradish. Let the consomme simmer for 15 minutes.

Next add the tenderloin, cover the pot and cook until the desired temperature. Approximately 9 minutes for medium.

Remove the tenderloin and allow to rest for at least 10 minutes. Meanwhile, strain the consomme and continue to reduce over high heat.

When ready to serve, add the crŠme fraiche, season with salt and pepper, and incorporate the 2 ounces of the butter. The sauce should coat the back of a spoon.

To present the dish, slice the tenderloin, and serve with the reduced sauce Converted by MC_Buster.

Per serving: 2334 Calories (kcal); 203g Total Fat; (78% calories from fat); 121g Protein; trace Carbohydrate; 608mg Cholesterol; 795mg Sodium Food Exchanges: 0 Grain(Starch); 16½ Lean Meat; 0 Vegetable; 0 Fruit; 30 ½ Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0055 Converted by MM_Buster v2.0n.

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