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Nutrition Facts
Serving Size 136 g
(Approx. 10 Servings)
Amount Per Serving
Calories 460 Calories From Fat 330
% Daily Value*
Total Fat 36 g 55%
Saturated Fat 13 g 65%
Trans Fat 0.0 g
Cholesterol 110 mg 37%
Sodium 75 mg 3%
Total Carbohydrate 0 g 0%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 31 g
Vitamin A 0% Iron 25%
Vitamin C 0% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Whole Roasted Steak au Poivre
Prep Time
20 minutes
Cook Time
50 minutes
Total Time
1 h 10 m
Serves
10  People

Ingredients

Recipe makes 10 Servings

4 Lb whole beef tenderloin
3 Tbsp grapeseed oil
3 Tbsp Adams Reserve Steak au Poivre Rub
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Instructions

1
Preheat oven 450˚F.
2
Trim excess fat and connective tissue from the outside of the tenderloin.
3
Make a cut 2/3 of the way through thinner end of tenderloin (about 4 inches from tail end) then fold meat back towards thicker end and tie with cotton cooking twine.
4
Tie additional twine every 2 to 3 inches along the whole length of the roast to hold meat together while cooking. For best results, allow to sit at room temperature 1 hour.
5
Rub roast with oil and coat heavily with steak au poivre rub. Place meat on a rack over a baking tray and roast 25 minutes or until a nice seared color develops.
6
Reduce heat to 350˚F and continue to cook until internal temperature reads 135˚F on a meat thermometer. *Please note: final cooking time is not precise. The size and temperature of the raw meat determine the cooking time.
7
Remove from oven and tent loosely with foil for 10 to 15 minutes, allowing meat to rest. Final temperature should be 145˚F for medium rare.
8
Serve with classic green peppercorn sauce.

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