Weight Watchers Point = 22 per serving
- 1 12 ounce Tenderloin of Beef (Chateubriand cut)
- Olive oil
- Kosher salt
- Freshly ground black pepper
- 2 large baking potatos, peeled and cut into 2-inch pieces
- 2 parsnips, peeled and cut into 2-inch pieces
- 6 ounces Brussel Sprouts, trimmed
- 2 carrots, peeled and cut into 2-inch pieces
- 2 Tbsp chopped shallots
- Sprig of thyme
- 1 bay leaf
- 1/4 cup mushroom peelings
- 1/2 cup white wine
- 4 cups veal stock, divided
- 1/2 cup veal gravy (Thoroughly mix 1 tablespoon of corn starch into a quarter cup of cold water. Pour it into 2 cups of simmering veal stock, stirring until the mixture is smooth.
- 1 stick butter (1/4 pound; 8 Tbsp), at room temperature
- 1/2 cup flour
- 1 Tbsp chopped parsley
- 1/2 tsp lemon juice
- chopped tarragon
Preheat oven to 400 degrees F. Season tenderloin with salt and pepper. Heat a large skillet pan over high heat, add the oil and sear meat well on all sides. Transfer meat to a roasting rack set in a roasting pan and roast 15 minutes for medium-rare. Meanwhile cook vegetables separately in small pots of salted water just until tender, drain and cool.
Transfer meat to a carving board, tent with foil to keep warm and let rest at least 10 minutes. Remove rack from roasting pan, place pan over medium high heat and pour in 1/2 cup veal stock to deglaze. Bring to a boil, scraping bottom of pan to incorporate any browned bits into sauce. Simmer and adjust seasonings, to taste.
Put shallots, thyme, bay leaf, mushroom peelings, and white wine into a saucepan. Reduce the wine almost entirely. Make veal gravy. Add gravy and roasting pan drippings to saucepan and reduce again until the liquid only measures 1/2 cup. Strain the sauce through cheesecloth.
Mix the butter and flour thoroughly in a bowl. Add the parsley, lemon juice, and salt and pepper, and mix until uniform.
Return the sauce to the pan, add the butter mixture and tarragon, and finish over low heat until the taste of uncooked flour disappears. Do not allow to boil.
Add vegetables to remaining stock to reheat. Slice meat in thin slices. To serve, present meat in "shingles", surround with vegetables and ladle sauce over.