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Sherried Orange Tenderloin with Smoked Paprika Mayonnaise

By The Canadian Living Test Kitchen

Tested till perfect

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Sherried Orange Tenderloin with Smoked Paprika Mayonnaise

Nutritional Info
Per piece: about -
cal 50
pro 3 g
total fat 4 g
sat. fat 1 g
carb 1 g
fibre 0 g
chol 10 mg
sodium 80 mg
% RDI: -
iron 4
vit A 1

More great recipes from this menu:

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Ingredients

  • 1 tbsp extra virgin olive oil
  • 1 tbsp dry sherry or orange juice
  • 1 tsp packed brown sugar
  • 1 tsp grated orange rind
  • 2 cloves of garlic, minced
  • 1/4 tsp pepper
  • 1/4 tsp ground cumin
  • 12 oz beef tenderloin
  • 1/4 tsp salt
  • Smoked Paprika Mayonnaise:
  • 1 tsp smoked sweet paprika
  • 1 pinch salt
  • 1 pinch pepper

Preparation

Smoked Paprika Mayonnaise: In small bowl, combine mayonnaise, paprika, salt and pepper. (Make-ahead: Cover and refrigerate for up to 2 days.)

In bowl, whisk together oil, sherry, sugar, orange rind, garlic, pepper and cumin. Cut beef into scant 1-inch (2.5 cm) cubes. Add to bowl and toss to coat; let stand for 15 minutes. (Make-ahead: Cover and refrigerate for up to 4 hours.)

Place cubes on foil-lined rimmed baking sheet. Broil 6 inches (15 cm) from heat until browned but still pink inside, about 5 minutes. Sprinkle with salt. Serve with Smoked Paprika Mayonnaise.

Source : Canadian Living Magazine: December 2005

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