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Sacré Boeuf Sirloin Steak Topped With Mustard Herb Butter

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)328.3844
Energy (kCal)5501.1171
Carbohydrates (g)198.5024
Total fats (g)408.8318
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix all the ingredients (except the steaks!) in a bowl. Turn the mixture out onto a sheet of greaseproof paper and roll into a sausage shape. (You could use cling film if you wish instead.) Chill the butter mixture for at least one hour. Remove just before serving on top of the steak, and cut into rounds. | 2. Cook the steaks to your liking and leave to rest for 2-3 minutes to allow the juices to run back into the meat. | 3. Just before serving, place a couple of rounds/discs of mustard butter on top of the steaks and serve with chips (fries) and grilled tomatoes or fresh salad leaves. | 4. Sacré Bleu! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sirloin steak 2 1214.9361 0.0 193.8458 48.5974
    butter 50 salted 4275.0 196.425 133.575 360.0
    parsley 1 tablespoon chopped 1.368 0.2405 0.1129 0.03
    chervil 1 tablespoon chopped 4.503 0.9329 0.4408 0.0741
    tarragon 1 tablespoon chopped 5.31 0.904 0.4099 0.1303
    dijon mustard 2 teaspoons - - - -
    cayenne pepper - - - -

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



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