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Jdorian Garcia
Tenderloin with gravy
Fill beef tenderloin? You do that.
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Ingredients
Directions
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Drain the beef fillet and pat dry with kitchen paper.
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At the top of the beef fillet is a fleece, you can remove it with a very sharp knife. Any greasy pieces give flavor but you can also cut away.
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Make a small notch in the fleece and place the tip of the knife under the fleece.
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Grab the piece of fleece with the fingers and let the knife with the cutting edge slanting upwards along the bottom of the fleece and pull it gently.
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Check with the meat thermometer if the meat is at room temperature (minimum 18 ° C in the core).
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Heat the butter and the oil in the frying pan. Sprinkle the beef fillet with salt and pepper and place in the pan.
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Fry around on high heat for 5 min. Brown.
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Turn down the heat and bake for about 15-20 minutes or until a core temperature of 50 ° C (red), or bake as desired. Times regularly.
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Remove the meat from the pan, cover with aluminum foil and leave to rest for 5 minutes.
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Pour the water into the pan and leave to boil for 2 minutes. Stir the baking utensils.
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Cut the meat into slices and serve with the gravy.
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Nutrition
170Calories
Sodium2% DV50mg
Fat12% DV8g
Protein48% DV24g
Carbs10% DV30g
Fiber8% DV2g
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