Name of Item: Roasted Beef Tenderloin with Vegetable Caper Sauce Yield: 10 Portion Size: 8 oz. plus 2 oz. of sauce Actual Ingredients Beef Tenderloin, whole Weight Measure Forecasted Yield: Weight Measure 5 lbs. SAUCE Butter Flour, A.P. Beef stock Thyme leaves, fresh Lemon juice Heavy cream Capers, drained 3 oz. 3 oz. Onions, red—thin strips Carrots, julienne Lemon peel—strips 8 oz. 10 oz. 1 quart 1 Tbsp. 1 oz. 4 oz. 3 Tbsp. 1 Tbsp. General Instructions: For safety, sanitation and optimum quality, beef should be defrosted in refrigerator and held at 35-40˚F until preparation. Pre-Preparation 1. To make sauce, heat butter in saucepan. Add flour and make blond roux. Add beef stock and whip to a smooth consistency. Add lemon juice and thyme leaves. Simmer for 30 minutes. Add cream at 4:45 p.m. to finish sauce. 2. At 4:30 p.m. roast tenderloin in convention oven at 375˚F for 12-15 minutes. Hold in Alto-shaam oven. To Order/Portion 1. Cut tenderloin to order (4-2 oz. slices). 2. Sauté vegetables (onions, carrots and lemon). DO NOT OVERCOOK (aldenté). 3. Place beef on plate, top with 2 oz of sauce and place vegetables and capers over sauce. 4. Garnish as needed.