Did You Know?
A cooked, trimmed, 3 ounce serving of beef has under 200 calories, under 100
milligrams of cholesterol and no more than 9 grams fat.
Beef has 27% less trimmable fat than it did just a decade ago.
Beef cuts with "round" or "loin" in the name are the leanest cuts.
Heart Association and many other major health organizations recognize the
benefits of lean meat in a healthy diet.
Beef is a great source of iron~ protein, zinc and B-vitamins.
These facts come from the Ohio Beef Council.
4 slices of beef tenderloin 6 oz. each
2 C. beef broth
4 T. olive oil
1/4 C. good cognac
3 T. fresh chopped tarragon
1 C. heavy cream
4 fresh tarragon sprigs
In a saucepan over medium heat, pour in the stock and reduce it to 1 cup.
Season the beef on both sides with the sea salt. In a medium skillet over medium
high heat, add the olive oil and then the tenderloin. Sear and brown on both
sides quickly, about 1-2 minutes on each side. Remove the pan from the heat and
add the cognac. Put the pan back on the heat and allow the alcohol to burn off.
Reduce the heat to medium and add the reduced beef stock, tarragon and the
cream. Cook the beef until your desired doneness. Remove the beef and keep warm.
Continue to cook the sauce until it begins to thicken.
Arrange the tenderloin on the plate and add the sauce. Top with a tarragon