| Almond-Crusted Fillet of Beef Tenderloin with Curried Cauliflower |
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| 1 tsp |
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butter |
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| 1 |
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small onion, very finely chopped (1/3 cup) |
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| 1 |
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small carrot, very finely chopped (1/3 cup) |
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| 2 Tbs |
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Indian curry powder |
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| 1 cup |
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chicken broth |
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| 6 oz |
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cauliflower flowerets (1 cup) |
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| 1 |
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fillet of beef tenderloin (about 8 ounces) |
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| 1 Tbs |
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Dijon mustard |
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| 1/4 cup |
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sliced almonds, coarsely chopped |
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Salt to taste |
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pepper to taste |
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| 1 |
In heavy frypan over medium heat, melt butter. Add onion and carrot; stir and sauté until limp. Add curry; stir until mixture is lightly browned, about 2 minutes. Stir in chicken broth. Heat to boiling; reduce heat and simmer until reduced by half. Cool and turn into blender container or bowl of food processor and process until smooth. Return to pan. Keep warm. |
| 2 |
Meanwhile, blanch cauliflower and set aside. Grill fillet until almost desired doneness. Brush with mustard and dredge in almonds. Place in heatproof casserole dish and bake at 350F until almonds are browned, 10 to 20 minutes. |
| 3 |
Remove from oven and place off-center on serving plate. Arrange cauliflower parallel to fillet and drizzle curry reduction over and around plate. |
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| Servings: 1 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
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| Amount Per Serving |
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| Calories |
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972.87 |
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| Calories From Fat |
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625.26 |
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% Daily Value |
| Total Fat 70.52g |
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108% |
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| Saturated Fat 24.40g |
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121% |
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| Cholesterol 169.12mg |
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56% |
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| Sodium 1400.74mg |
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58% |
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| Potassium 1937.06mg |
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55% |
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| Carbohydrates 32.54mg |
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10% |
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| Dietary Fiber 13.43g |
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53% |
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| Protein 56.65g |
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113% |
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| Cooking Tips |
| This recipe can be served as two small portions. |
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| Recipe Type |
| Barbecue, Main Dish, Meat |
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| Recipe Source |
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