Beef au Jus for Eight

Ingredients and Weight:

1. Beef tenderloin - 2 pounds (900 grams)
2. Salt - 1 teaspoon
3. Black pepper - 1 teaspoon
4. Fresh rosemary - 2 sprigs
5. Carrots - 100 grams, chopped
6. Celery - 100 grams, chopped
7. Onion - 1 medium, chopped
8. Beef broth or stock - 3 cups
9. Tomato paste - 2 tablespoons

Preparation Time:

• Preparation: 30 minutes
• Cooking: 2 hours
• Total: 2 hours 30 minutes

Difficulty Level:

Level 3 (Moderate difficulty)

Preparation Method Steps:

1. Preheat the oven to 375°F (190°C).
2. Season the beef tenderloin with salt and pepper and add fresh rosemary.
3. In a large roasting pan, brown the beef on all sides in the oven for about 30 minutes.
4. Remove the beef from the pan and set aside.
5. Add the chopped carrots, celery, and onions to the pan and cook for another 10 minutes until they start to caramelize.
6. Deglaze the pan with beef broth or stock, scraping the brown bits from the bottom of the pan.
7. Return the beef to the pan and add tomato paste.
8. Cover the pan and roast in the oven for another hour or until the beef is tender.
9. Remove the beef and let it rest for 15 minutes before carving.
10. Strain the au jus from the pan into a pot and serve alongside the carved beef.

Nutritional Information:

• Calories: 560 kcal
• Protein: 42 grams
• Fat: 34 grams (of which saturated fat: 14 grams)
• Carbohydrates: 8 grams
• Iron: 6 mg (20% daily value)

Dish Characteristics:

• Rich and flavorful beef dish with a classic French-American style.
• The au jus provides a rich, savory taste that pairs well with the tender beef.
• The dish is hearty and perfect for colder weather or special occasions.

User Comments:

1. "The beef was so tender and juicy! The au jus was a great pairing."
2. "This dish was a hit with my family! The preparation was a bit time-consuming, but it was worth it."
3. "The flavor of the beef and au jus was outstanding! I will definitely make this again."

Special Precautions and Tips:

• Be sure to use a high-quality beef tenderloin for best results.
• Caramelizing the vegetables in step 5 adds a rich flavor to the dish. Don't skip this step.
• The au jus may be served hot or slightly cooled for a more traditional presentation.