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The Devil's Beef Tub

Estimated Nutritional Profile
Nutrient Quantity
Energy (kCal)1446.9469
Total fats (g)96.4159
Carbohydrates (g)47.8529
Protein (g)94.5519
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 425°F. | 2. Rub the beef with oil and season with salt and pepper. | 3. Place it in a roasting pan and roast for 30 to 40 minutes or until meat reaches desired doneness, for example 130°F for rare, 140°F for medium-rare. | 4. Remove the meat from the oven when the temperature is 10 degrees shy of desired doneness since roast will finish cooking as it rests. | 5. Add the shallot to roasting pan. | 6. Heat the Drambuie in a small saucepan over low heat until warmed. | 7. Pour the Drambuie over the beef and quickly ignite, using a long match. | 8. When the flame goes out, remove the beef to a serving platter and hold, loosely covered. | 9. Add the flour to the roasting pan and cook over medium heat, stirring constantly, for 1 minute. | 10. Whisk in the beef broth, mustard and Worcestershire sauce. | 11. Bring to a boil and whisk until smooth. | 12. Season to taste with salt and pepper. | 13. Transfer to gravy boat. | 14. Slice the beef and serve with sauce. | 15. Quit drooling and eat it. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef tenderloin 1 1119.7359 0.0 88.8989 82.3255
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    salt 2 teaspoons - - - -
    black pepper 2 teaspoons coarse-ground 11.546 2.9417 0.4779 0.15
    shallot 1 chopped 115.2 26.88 4.0 0.16
    drambuie 4 fluid - - - -
    flour 2 tablespoons 72.285 15.8257 1.1751 0.2804
    beef broth 16 fluid - - - -
    dijon mustard 2 tablespoons - - - -
    worcestershire sauce 2 teaspoons 8.84 2.2055 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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