I had saved New Years Day as my 1,500 mg day for this particular week, so I had a bit more leeway in planning this meal. I had eaten rolled oat made with water, unsalted butter and brown sugar for breakfast = a whopping 5 mg of sodium. This left me essentially with the full 1,500 mg of sodium to play with. I began planning the menu and found things were going to be far easier than I thought. I knew I wanted to make a beef tenderloin which was only 98 mg of sodium for 3 slices 1/2” thick slices. I found this recipe which I wanted to make and was at first dismayed about the inclusion of 1/4 tsp of Kosher salt to make the garlic paste. But I did the math and the 1800 mg of sodium divided across the 20 slices I would get out of my roast was 300 mg. The sides were going to have essential no sodium so I was way ahead of the game at around 400 mg. This allowed me to use Horseradish, which was the recommended condiment, would add another 200 mg or so. As it turned out I used 1/2 the amount of Horseradish I expected and so my final count for the meal would be 500 mg. So when the meat turned out to be about the best meat I think I have ever tried, having a 4th slice was a no brainer and I was still under my sodium count for the day.
- None required after doing the math
This prime grade Chateaubriand roast turned out amazing!! Everyone said it was the best piece of meat they remember having. There was no question about trying to go low sodium without sacrificing flavor. I was able to make this recipe 100 percent as written.