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Regime Type:

Without Eggs, Strict PKD (No Allowances)

Beef Tenderloin Served With An Alfredo Style Sauce

Introduction & Inspiration

Beef Tenderloin or Filet de bœuf as we call it here in France, is just divine! It's a cut of meat that is truly a culinary delight and is a must try! The meat is so tender that it literally melts in the mouth. Coupled with tasty lamb kidney and a delectable sauce, this really is mind-blowingly good!

I hope you'll enjoy it too!

Recipe Overview

Preparation Time

Less than 30 minutes

Cooking Time

Less than 30 minutes

Serving Size

1 x Beef Tenderloin Served With An Alfredo Style Sauce

Main Ingredients:

145g Beef Tenderloin Steak

50g Lamb Kidney

1 Tsp Lard for Frying

70ml Alfredo Style Sauce

40g Lard (Easter Bunny Rabbit Shapes or similar)

Salt To Taste

Recipe Instructions

Pre heat the oven to 80c.


Warm a serving plate in the pre heated oven. Wait for the oven to reach temperature and then turn it off, before adding your serving plate.


Wash or soak (30 minutes prior to cooking) the lamb kidney's under running water to remove any bitterness.


Slice the kidneys in half and snip out the tight white core with a sharp knife and/or kitchen scissors. Cut the kidney halves up into 1 cm pieces.


Add the lard to a frying pan on medium-high heat.


Once the lard has melted and the fat and pan are both nice and hot, add the steak and kidney pieces and cook, turning over the steak and kidney regularly, for a few minutes (or longer based on your preferred level of doneness).


Heat the sauce up briefly in another pan on its own.


Once the steak and kidney is almost cooked to your liking, pour in the sauce and stir into the meat and kidney cooking juices. Lower the heat to low-medium. Cooking for a further minutes until the sauce is nice and hot.


Remove the warm serving plate from the oven and add the steak to the centre of the plate. Spoon over the kidney pieces to dress the steak. Drizzle the cooking sauce over the top of the steak and enjoy!


Ideally, purchase your meat, fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives.


Check out my Alfredo Style Sauce recipe for instructions on how to make this.

If you are not a fan of lamb kidney then try a little veal heart or liver, cut into cubes.


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