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Peppercorn Beef Tenderloin with a Roasted Garlic Cream Sauce (Paleo, dairy-free)

Michele Spring
  • 80 minutes
  • Serves 8

INGREDIENTS

1

beef tenderloin

1

head Garlic

1 cup

Chicken stock

1/2 cup

Coconut cream

1 tbsp

Olive

1 tbsp

Arrowroot flour

1

Black pepper, Freshly Ground

3 tbsp

Peppercorns, whole

1 pinch

Sea salt

1 1/2 tbsp

Sea salt

2 tbsp

Olive or melted coconut oil

2 tbs Cooking Fat (like Ghee, Butter, or Coconut Oil)