Bone-In Beef Tenderloin With Vanilla Potatoes And Piquillo Crab Sauce Recipe

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Nutrition per serving    (USDA % daily values)
CAL
867
FAT
131%
CHOL
66%
SOD
17%

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Ingredients for 6 servings

4 tablespoons white wine

2 tablespoons butter

6 cipollini onions, peeled and cooked until tender

4 tablespoons butter

Salt and freshly ground black pepper

1/2 cup crabmeat, cleaned of all shells

6 (8 to 10-ounce) bone in beef tenderloins

2 tablespoons olive oil

2 tablespoons smoked paprika

1 cup heavy whipping cream

1 vanilla bean, seedless and cut lengthwise

1 tablespoon thyme, chopped

1/2 cup dry white wine

2 tablespoons lemon juice

4 shallots, chopped

5 Yukon gold potatoes, sliced in 1/4 inch pieces ans boiled until tender

Salt

2 tablespoons vegetable oil

1 cup piquillo Spanish roasted peppers

5 shallots, chopped

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