RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.5377
Energy (kCal)	310.8012
Carbohydrates (g)	1.321
Total fats (g)	34.5657
Fatty acids, total saturated 20:0 (g)	0.0588
Fatty acids, total saturated 18:3 undifferentiated (g)	0.5030
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	1.3743
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0162
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	4.2598
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0253
Proline (g)	0.0459
Fatty acids, total polyunsaturated 18:1 t (g)	1.2703
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0252
Adjusted Protein (g)	0.0000
Cystine (g)	0.0034
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.5085
Copper, Cu (mg)	0.0131
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0663
Total lipid (fat) (g)	34.5657
Vitamin K (phylloquinone) (g)	3.0353
Cholesterol (mg)	91.5900
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1344
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.3333
Folate, total (g)	4.0530
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1064.9932
Energy (kcal)	310.8012
Fatty acids, total saturated 16:1 undifferentiated (g)	0.7753
Fatty acids, total saturated 14:1 (g)	0.0001
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0107
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.6143
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	1.5169
Lutein + zeaxanthin (g)	0.9145
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0316
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	2.4045
Fatty acids, total saturated 16:0 (g)	9.2442
Carbohydrate, by difference (g)	1.3210
Vitamin D (IU)	0.0000
Fructose (g)	0.0280
Fluoride, F (g)	1.1928
Aspartic acid (g)	0.0427
Tyrosine (g)	0.0223
Potassium, K (mg)	35.1086
Fatty acids, total saturated 12:0 (g)	1.1021
Vitamin A, RAE (g)	291.3840
Serine (g)	0.0271
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0229
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	3.1678
Histidine (g)	0.0127
Isoleucine (g)	0.0288
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.1137
Niacin (mg)	0.0335
Water (g)	15.3086
Fatty acids, total saturated 8:0 (g)	0.5069
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	67.5334
Sodium, Na (mg)	5.5114
Iron, Fe (mg)	0.0905
Energy (kJ)	1299.9536
Ash (g)	0.0969
Caffeine (mg)	0.0000
Glycine (g)	0.0160
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.7824
Fatty acids, total polyunsaturated (g)	1.2854
Vitamin E (alpha-tocopherol) (mg)	0.9948
Sucrose (g)	0.0109
Vitamin B-6 (mg)	0.0255
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.8550
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0368
Beta-sitosterol (mg)	1.7040
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.0695
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0067
Folate, food (g)	4.0530
Fatty acids, total saturated 20:1 (g)	0.0426
Fatty acids, total monounsaturated (g)	9.9823
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.9230
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.2386
Fatty acids, total polyunsaturated 18:2 i (g)	0.1261
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	8.8917
Fatty acids, total polyunsaturated 16:1 c (g)	0.4094
Fatty acids, total saturated (g)	21.5104
Vitamin B-12 (g)	0.0724
Calcium, Ca (mg)	12.8432
Fatty acids, total saturated 10:0 (g)	1.0779
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0199
Glutamic acid (g)	0.1103
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	285.8460
Leucine (g)	0.0453
Folate, DFE (g)	4.0530
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	0.2209
Tryptophan (g)	0.0070
Threonine (g)	0.0227
Fatty acids, total polyunsaturated 18:1 c (g)	7.2327
Manganese, Mn (mg)	0.0215
Protein (g)	0.5377
Cryptoxanthin, beta (g)	0.1017
Fatty acids, total saturated 18:1 undifferentiated (g)	8.6914
Betaine (mg)	0.0000
Phosphorus, P (mg)	14.4273
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> French >> French
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Using a fork, combine softened butter, tarragon, shallot (or you can use minced garlic and a bit of minced onion to substitute if you don't have shallots on hand), lemon juice, and salt. | 2. Mix well. | 3. Using a sheet of wax paper, shape into a log, twist ends tightly and chill for about an hour, until firm. | 4. Season steaks with pepper and a bit of oil and grill. | 5. Top hot steaks with a generous slice of butter and serve. | 6. Leftover butter can be stored in the frige for about a week, tightly wrapped. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	3	tablespoons	unsalted softened	305.442	0.0256	0.3621	34.5529
tarragon leaf	2	teaspoons	chopped	-	-	-	-
shallot	2	teaspoons	minced minced minced	4.8	1.12	0.1667	0.0067
lemon juice	1/2	teaspoon		0.5592	0.1754	0.0089	0.0061
salt	1/8	teaspoon		-	-	-	-
steak mignon	4			-	-	-	-

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

Cooking in progress....

Company Steak With Bearnaise Butter