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Beef Tenderloin With Bordelaise Sauce, Caramelized Carrots and S

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)16.2851
Energy (kCal)523.553
Carbohydrates (g)72.5167
Protein (g)29.9074
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    Recipe Steps are not available.
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1 1/2 1/2 unsalted 128.25 5.8927 4.0072 10.8
    shallot 2 chopped 230.4 53.76 8.0 0.32
    pepper 1 tablespoon cracked 1.86 0.4315 0.08 0.0158
    bay leaf 1 - - - -
    thyme 6 -8 sprigs - - - -
    cabernet sauvignon wine 1 bottle - - - -
    veal stock beef 2 cups unsalted - - - -
    butter 3 tablespoons unsalted 128.25 5.8927 4.0072 10.8
    filet beef 2 trimmed 110.56299999999999 0.1701 16.6298 4.8421
    salt - - - -
    pepper 1/8 teaspoon cracked 1.86 0.4315 0.08 0.0158
    carrot 1 cup cut 52.48 12.2624 1.1904 0.3072
    shallot 2 cup cut 230.4 53.76 8.0 0.32
    thyme 1 sprig - - - -
    bay leaf 1 - - - -
    flat leaf parsley 1 tablespoon chopped - - - -

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



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