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Beef Tenderloin Au Poivre

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)355.5955
Energy (kCal)4478.9435
Carbohydrates (g)-
Total fats (g)329.3021
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Evenly shape the tenderloin by tucking the small ends underneath. Tie with kitchen twine. | 2. Rub meat with mustard. | 3. Combine the crushed peppercorns and press evenly on the surface of meat. | 4. Place on rack in shallow pan and bake uncovered at 425°F until the meat thermometer inserted in thickest part reads 145°F for medium rare or 160F for medium. | 5. Let stand 10 minutes before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef tenderloin 4 trimmed 4478.9435 0.0 355.5955 329.3021
    dijon mustard 1/3 cup - - - -
    black peppercorn 1 1/2 tablespoons crushed - - - -
    white peppercorn 1 1/2 tablespoons crushed - - - -

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

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