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Juicy beef tenderloin is a favorite entree, often served for special occasions--such as General President Schaitberger's visit to Firehouse 25 in Fairfax County VA. But too-generous serving sizes raise the fat calorie level, and this side sauce adds more fat. Chef Bonnie Moore has cut the calories and saturated fat of this dish in half, reduced the cholesterol by 95 milligrams and cut the sodium by a whopping 510 milligrams.
Chef Moore was able to make these changes by:
- Reducing the serving size by using 3 pounds of tenderloin instead of 5 pounds
- Simplifying the number of spices
- Reducing the amount of olive oil to 1 tablespoon
- Reducing the amount of salt to 1 teaspoon
- Replacing the mayonnaise in the sauce with non-fat sour cream
Chef Moore suggests that using flank steak instead of tenderloin would save an additional 97 calories, 4 grams of fat and 1 gram of saturated fat.
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Main Ingredients
1 tablespoon salt
1 1/2 teaspoon onion powder
1 1/2 teaspoon garlic powder
1 1/2 teaspoon pepper
1 teaspoon ground red pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground nutmeg
1 (5-pound) beef tenderloin, trimmed
1/4 cup olive oil
Garnishes: fresh rosemary sprigs, fresh sage sprigs
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Main Ingredients
1 tablespoon olive oil
1 teaspoon salt
1 1/2 teaspoon freshly ground black pepper
1 teaspoon red pepper
1 3-pound piece beef tenderloin, trimmed
1 cup non-fat sour cream
2 tablespoons horseradish
fresh sage sprigs
fresh rosemary sprigs
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Calories: 669
Fat: 36 g
Saturated Fat: 12 g
Cholesterol: 238 mg
Sodium: 885 mg
% calories from fat: 49%
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Calories: 405
Fat: 19 g
Saturated Fat: 7 g
Cholesterol: 143 mg
Sodium: 373 mg
% calories from fat: 43%
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Click here to see the new recipe!
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