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Beef Tenderloin with Madeira Sauce
LEITE'S CULINARIA15Ingredients
105Minutes
130Calories
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Ingredients
US|METRIC
11 SERVINGS
- 1 whole beef tenderloin (about 6 pounds before trimming)
- 4 Tbsp. extra-virgin olive oil
- freshly ground pepper
- kosher salt
- 2 1/2 lb. Vidalia onion (large, about 5, cut into slices 1/4-inch thick)
- 2 thyme sprigs (fresh)
- 1 Tbsp. balsamic vinegar
- 1/2 cup Madeira (may substitute tawny port, or more as needed)
- 3 cups beef stock (or reduced-sodium beef broth)
- 3 Tbsp. beef demi-glace
- 1 Tbsp. red wine vinegar
- freshly ground pepper
- kosher salt
- 2 Tbsp. unsalted butter (at room temperature)
- 2 Tbsp. all-purpose flour
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NutritionView More
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130Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories130Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol5mg2% |
| Sodium350mg15% |
| Potassium310mg9% |
| Protein3g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate13g4% |
| Dietary Fiber3g12% |
| Sugars5g |
| Vitamin A2% |
| Vitamin C15% |
| Calcium4% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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