Roast Beef Tenderloin with Portobello Mushroom-and-Escarole Gratin and Winter Vegetable Salad
Bradley Ogden takes advantage of the produce markets in northern California by including several baby vegetables in this recipe. You can use what is available in your local markets. Simply cut the vegetables into small pieces; cooking times may vary.
Recipe by Cooking Light March 1997
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Recipe Summary
Ingredients
Directions
Source
Lark Creek Inn/One Market, San Francisco, CA
Nutrition Facts
Per Serving:
549 calories; calories from fat 39%; fat 23.5g; saturated fat 9g; mono fat 9.8g; poly fat 1.7g; protein 38.7g; carbohydrates 57g; fiber 9.9g; cholesterol 94mg; iron 10mg; sodium 1168mg; calcium 386mg.