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Fillet of Beef Matched With Jacob’s Creek Reserve Shiraz

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)132.3864
Energy (kCal)3336.1987
Carbohydrates (g)369.9009
Total fats (g)172.7182
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Rub each of fillets with oil and season. | 2. Seal the beef for about 2-3 mins each side for medium rare. | 3. Fry the shallots until soft, add the mushrooms and garlic. | 4. When soft add tomato puree, cook 3 mins then add port and reduce. | 5. Add orange zest, thyme and stock and bring to the boil. Reduce by 2/3. | 6. Just before serving add tablespoon of cold butter then whisk in to sauce. | 7. Celeriac – simply mash with the cream and seasoning. | 8. Spoon celeriac between 4 plates, fillet of beef on top. | 9. Serve sauce spooned over top. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    filet beef 4 221.12599999999998 0.3402 33.2596 9.6842
    shallot 8 921.6 215.04 32.0 1.28
    butter 15 1282.5 58.9275 40.0725 108.0
    garlic clove 1 sliced - - - -
    shiitake mushroom 100 g 34.0 6.79 2.24 0.49
    port wine 50 - - - -
    orange zest 1 1.94 0.5 0.03 0.004
    beef stock 500 ml 362.1485 39.4635 13.3675 17.0955
    tomato puree 30 178.125 42.0938 7.7344 0.9844
    celeriac 1 cooked - - - -
    cream 100 ml 334.7592 6.7459 3.6824 35.1801
    salt pepper - - - -

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



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