Free Low Carb Recipes


	Low Carb Diets Home Page
	Fat Smash Diet
	The Best Life Diet
	The Sonoma Diet
	Glycemic Impact
	Low Fat or Low Carb?
	The REALity Diet
	South Beach Diet
	Atkins Diet Plan
	The Zone Diet

	Calculators
	Recommended Books
	Free Recipes
	Free Stuff

	Look at what you get for only $7.95...
	1,000 delicious Categorized Low Carb Recipes!
	Bonus - an extra 500 Categorized Low Carb Recipes!
	The Atkins Carb Counter - Check List and Shopping List!
	Atkins New Diet Revolution eBook. Loaded with info!
	Order your Low Carb eBooks Now Only $7.95...
Instant Download Three eBooks "Find it Free" eBook

Enjoy these Free Recipes

Roasted Filet of Beef with Whole-Grain Mustard & Herb Crust

Whole beef tenderloin. Don't be intimidated by the size of the roast or the precise cooking times. A fillet of beef is easy to cook as long as you have a meat thermometer handy. Be sure to let the meat rest for at least 15 minutes before slicing to allow the juices and flavors to set.

whole-grain mustard	1/4 cup
extra-virgin olive oil	3 Tbs
dried savory, finely crumbled	1 Tbs
dried thyme, finely crumbled	1 Tbs
whole filet of beef (7 to 8 lb. untrimmed or 5 to 6 lb. trimmed)	1
Vegetable oil for sautéing Coarse salt Freshly ground black pepper

1) In a small bowl, mix together the mustard, olive oil, savory, and thyme.

2) Trim the meat of all excess fat and silverskin. Cut the filet in half to make two equal pieces about 7 inches long. You’ll have one piece with the broad double-pieced butt portion and a thinner piece that tapers to a small tip. Tuck the tapered tip under and tie with twine to fashion two equally thick roasts. Tie each roast at 2-inch intervals.

3) Heat the oven to 450 degrees F. Heat a heavy-duty roasting pan or large Dutch oven or skillet over medium-high heat. Pour in enough vegetable oil to just cover the bottom of the pan. Pat the filets dry, salt them generously, and lay them in the pan; cook without disturbing them until the bottoms are a rich brown. Turn the beef and sear the other sides. It will take about 4 min. per side (there are three or four sides per roast) to get a good sear.

4) When the filets are seared, transfer them to a cutting board, brush them with the mustard and herb mix, and then generously grind fresh pepper over them. Put a rack in the roasting pan, lay the meat on the rack, and roast until the internal temperature reaches 120 degrees F for medium rare, about 20 min. (Check after 15 min.; roasting time will vary depending on searing time.) Remove the filets from the oven and let them rest in the warm spot for at least 15 min. before slicing. Serve warm or at room temperature.

Servings: 10

Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories:	817.03
Calories From Fat:	605.57
		% Daily Value
	Total Fat: 67.36g	103%
	Saturated Fat: 26.35g	131%
	Cholesterol 190.51mg	63%
	Sodium 235.96mg	9%
	Potassium 828.30mg	23%
	Carbohydrates 1.05g	0%
	Dietary Fiber 0.43g	1%
	Protein 49.26g	98%

The following ingredients were not linked to the ingredient database and were not included in the nutrition information:

Vegetable oil for sautéing

Recipe Type:
Low Carb, Main Dish, Meat

Recipe Source:
Source: finecooking.com - Issue No. 30

Also enjoy, The South Beach Diet sample recipes:

South Beach - Phase One (appetizer)

South Beach - Phase Two (main dish)

South Beach - Phase Three (desert)

One should always consult a physician when considering any new diet. All material provided on this web site is for informational or educational purposes only.