Beef tenderloin with roquefort-mascarpone sauce (recipe)
| Beef tenderloin with roquefort-mascarpone sauce (recipe) | |
|---|---|
| Name | Beef tenderloin with roquefort-mascarpone sauce |
| Ingredients | Salt • Fresh ground black pepper • Chili powder • Garlic powder • Cayenne pepper • Beef tenderloin • Extra virgin olive oil • Butter • Shallots • Port wine • Mascarpone • Roquefort cheese • Salt |
| Cooktime (in hours) | 0.583333333 |
| Preptime (in hours) | 1 |
| Totaltime (in hours) | 1.583333333 |
| Keto friendliness | Keto friendly |
| Calories | 716 |
| Fat | 50.8 |
| Protein | 57.6 |
| Carbohydrate | 2.4 |
| Fiber | 0.5 |
| Net carbohydrates | 1.9 |
| Sugar | 0.3 |
| Saturated fat | 19.4 |
| Cholesterol (mg) | 198.7 |
| Sodium | 1890.6 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Beef tenderloin with roquefort-mascarpone sauce (recipe) is a keto friendly food item with net carbohydrates of about 1-2 per serving.
Did you know? - WikiMD has over 50,000 keto friendly recipes with a color coded ketometer rating scale!
- Preheat oven to 450 8.
- In a small bowl, mix together the salt, pepper, chili powder, garlic powder, and cayenne pepper; set aside.
- Cut away and discard all the excess sinews and white skin from the beef.
- Tuck the ends under so that the beef is of uniform diameter.
- Tie at 3-inch intervals with kitchen twine to hold the meat together.
- Massage the oil into meat; rub the salt mixture onto the beef.
- Fill a serving platter with hot water to heat; discard the water and dry when ready to use.
- Place tenderloin on a rack in a shallow roasting pan; transfer to the oven and roast for 25-35 minutes, until the internal temperature is 125 8 for rare, 135 8 for medium-rare, and 140 8 for medium.
- Make Roquefort-Mascarpone Sauce: melt butter in a small skillet; add in shallots; cook over low heat until the shallots are softened but not browned, about 3-4 minutes.
- Add in port and continue cooking until the liquid is reduced to half its original volume.
- Remove from heat and set aside to cool.
- Mix the mascarpone and roquefort together in a small bowl until well combined; add the shallots and port; mix well; add salt to taste.
- Remove beef from the oven when meat reaches the desired temperature, remove the twine, and transfer the meat to the serving platter.
- Pour the pan juices over the meat and then spread the Roquefort-Mascarpone Sauce over the beef.
- Cover meat with a tent made of foil; let stand for 15 minutes before serving.
- To serve, slice the meat about O inch thick; serve the slices of meat with some of the melted sauce drizzled on top; serve immediately
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Beef tenderloin with roquefort-mascarpone sauce (recipe) details
Time:
Prep Time in Hours and Mins:1H35M
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Contributors: Prab R. Tumpati, MD
