Serves: 6
Total Calories: 144

1 beef tenderloin steak
2 tablespoons vegetable oil
Salt and freshly ground pepper to taste
Paprika
1 onion medium, finely chopped
1 carrot finely chopped
1 rib celery finely chopped
2 cloves garlic minced
1 tablespoon flour
1 cup beef broth
1 tablespoon lemon juice fresh
2 tablespoons madeira wine
1 cup sour cream
Crisped watercress or parsley and carrot curls

Heat oven to 425°. Trim beef and tie if necessary or have butcher prepare. Brush meat with 1 tablespoon vegetable oil sprinkle with salt, pepper, and paprika. Heat remaining 1 tablespoon oil in small roasting pan. Add onion, carrot, celery, and garlic sauté until browned. Sprinkle with flour and stir for 3 minutes over medium heat add broth and stir until well blended and thickened. Place meat over vegetables and bake for 25 to 30 minutes for medium rare (use meat thermometer for accuracy). When done, remove meat to heated platter. Add lemon juice, wine, and sour cream to roasting pan and scrape bits from bottom of pan into mixture. Cook, stirring, just to boiling point. Remove from heat, taste for seasoning, and strain into sauce boat. Cut meat into 1/2 -inch thick slices and place on platter in overlapping slices. Garnish with fresh watercress or parsley and carrot curls. Serve sauce separately.

Nutritional Facts:

Serves: 6
Total Calories: 144
Calories from Fat: 100

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