10
400
25

Ingredients

  • steak sauce (1/4 cup A.1.)
  • 2 tablespoons red wine
  • 2 teaspoons ground mustard
  • 1 1/2 pounds beef tenderloin
  • mixed salad (to serve)
  • 1 celeriac (small, peeled and thinly sliced)
  • 1/2 cup mayonnaise
  • 1/4 cup chopped parsley (coarsely)
  • 1 tablespoon lemon juice
  • 1 tablespoon dijon mustard

Directions

  1. Whisk steak sauce, wine and mustard in a small bowl. Place beef in a large resealable plastic freezer bag and add marinade. Seal bag. Refrigerate for 6-8 hours, or overnight, to marinate.
  2. Preheat the oven to 400°F. Place a roasting pan in the oven. Heat a large skillet on medium heat. Remove beef from marinade. Season with salt and pepper. Cook for 2 mins, turning until browned on all sides. Transfer to hot roasting pan.
  3. Roast for 15 mins, for rare. Remove from oven. Cover loosely with foil. Let stand for 15 mins.
  4. For the celeriac remoulade, combine all ingredients in a bowl and season to taste.
  5. Serve beef hot or at room temperature, in thin slices, with remoulade and salad.
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NutritionView more

400Calories
Sodium12%DV280mg
Fat43%DV28g
Protein49%DV25g
Carbs4%DV12g
Fiber8%DV2g

PER SERVING *

Calories400Calories from Fat250
% DAILY VALUE*
Total Fat28g43%
Saturated Fat9g45%
Trans Fat
Cholesterol80mg27%
Sodium280mg12%
Potassium610mg17%
Protein25g49%
Calories from Fat250
% DAILY VALUE*
Total Carbohydrate12g4%
Dietary Fiber2g8%
Sugars3g6%
Vitamin A
Vitamin C
Calcium
Iron

* 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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