Nutritional Info

Nutrition Facts

Serving Size 1 (201g)

Calories 408
Calories from Fat 162 (40%)
Amount Per Serving %DIV
Total Fat 17.9g 28%
Saturated Fat 9g 45%
Monounsaturated Fat 8.1g
Polyunsaturated Fat 0.9g
Trans Fat 0.0g
Cholesterol 114mg 38%
Sodium 141.8mg 6%
Potassium 652mg 14%
Total Carbohydrate 3.4g 1%
Dietary Fiber 1g 4%
Sugars 0g
Protein 49.5g 99%

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Recipe Description
This recipe makes coats the beef in a fragrant, spicy rub and serving it with an orange-scented butter sauce_ It is equally good served hot or at room temperature if you want to make it ahead.  
Prep time
10 min
Cook time
20 min
Ready In
30 min

Ingredients

Serves Tool

Serves To:USMetric
1/2 Teaspoon(t)  kosher salt
1/2 Teaspoon(t)  ground dried orange peel
1/2 Teaspoon(t)  coarsely ground black pepper
3 Pound(lb)  beef tenderloin
1 Tablespoon(T)  extra-virgin olive oil
1 Cup(c)  chopped fresh herbs (flat-leaf parsley, rosemary, oregano, thyme, chervil, and/or tarragon
   oil for coating grill grate
4 Tablespoon(T)  butter,
1 Clove(clv)  garlic,
1 Teaspoon(t)  coarsely chopped fresh rosemary leaves
1 Cup(c)  fresh orange juice

Preparation

Mix the salt, orange peel, and pepper in a small bowl.

Set aside 1/2. teaspoon for the sauce. Rub the remaining seasoning allover the tenderloin. Coat the tenderloin with 'the' olive oil, and press the herbs into the surface.

Wrap in plastic wrap and set aside for at least 10 minutes.

Heat the grill as directed.

Brush the grill grate and coat it with oil. Put the tenderloin on the grill , cover, and cook until browned on all 4 sides, about 5 minutes per side. Check the temperature with an instant read thermometer inserted into the thicker end; it shouldregister 120°F for medium·rare. If your grill has a temperature gauge, it should stay at around 400°F.

Transfer the tenderloin to a cutting board and let rest for about 5 minutes.

To make the sauce, heat 1 tablespoon of the butter and the garlic in a small skillet until you smell the garlic aroma, about 1 minute.

Add the rosemary and orange juice and boil until reduced by half.

Cut the remaining 3 tablespoons butter into pieces and swirl them into the sauce; keep warm.

Slice the tenderloin into 1hinch-thick slices, pour the orange sauce over the top, and serve.

 

Additional notes

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