Food recipes
Baked Beef Tenderloin With Diane Sauce
Baked Beef Tenderloin With Diane Sauce Ingredients: beef, grass-fed, ground, raw soup, beef broth or bouillon canned, ready-to-serve cornstarch oil, olive, salad or cooking onions, spring or scallions (includes tops a...
Baked Beef Tenderloin With Diane Sauce
Ingredients:
beef, grass-fed, ground, raw
soup, beef broth or bouillon canned, ready-to-serve
cornstarch
oil, olive, salad or cooking
onions, spring or scallions (includes tops and bulb), raw
parsley, fresh
spices, pepper, black
mustard, prepared, yellow
lemon juice, raw
Directions:
Heat oven to 400.
Place sheet of foil on 15 X 10 X 1-inch baking pan or cookie sheet.
Place beef tenderloin on foil; tuck narrow end under.
Turn edges of foil up around tenderloin to contain juices.
Bake at 400 for 30-40 minutes for medium doneness.
Meanwhile, in small bowl, combine broth and cornstarch; blend well.
Set aside.
Heat oil in small nonstick skillet until hot.
Add onions; cook about 1 minute.
Stir in parsley, pepper, mustard, and lemon juice.
Add cornstarch mixture; cook and stir over medium heat for 4 - 6 minutes or until sauce is bubbly and slightly thickened.
To serve, cut tenderloin into 1/2-inch slices.
Serve sauce over slices.
Ingredients:
beef, grass-fed, ground, raw
soup, beef broth or bouillon canned, ready-to-serve
cornstarch
oil, olive, salad or cooking
onions, spring or scallions (includes tops and bulb), raw
parsley, fresh
spices, pepper, black
mustard, prepared, yellow
lemon juice, raw
Directions:
Heat oven to 400.
Place sheet of foil on 15 X 10 X 1-inch baking pan or cookie sheet.
Place beef tenderloin on foil; tuck narrow end under.
Turn edges of foil up around tenderloin to contain juices.
Bake at 400 for 30-40 minutes for medium doneness.
Meanwhile, in small bowl, combine broth and cornstarch; blend well.
Set aside.
Heat oil in small nonstick skillet until hot.
Add onions; cook about 1 minute.
Stir in parsley, pepper, mustard, and lemon juice.
Add cornstarch mixture; cook and stir over medium heat for 4 - 6 minutes or until sauce is bubbly and slightly thickened.
To serve, cut tenderloin into 1/2-inch slices.
Serve sauce over slices.