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Sage Roast Beef With Merlot Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)108.8008
Energy (kCal)832.861
Carbohydrates (g)21.1679
Total fats (g)33.22
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine sage through garlic; rub over roast. | 2. Heat, on medium-high heat, a large oven-proof skillet (no plastic handle) coated with spray. | 3. Add roast to pan and cook 6 minutes, browning all sides. | 4. Bake at 350° about 25 minutes until thermometer inserted in thickest site reads 140° (medium rare) or until done to your taste. | 5. Place roast on cutting board; cover loosely with foil; let stand 15 minutes before slicing. | 6. MAKE SAUCE: | 7. Heat pan coated with spray over medium-high. | 8. Sauté shallots about 3 minutes. | 9. Stir in merlot; bring to a boil; cook about 4 minutes until reduced to ¾ cup. | 10. Stir in bouillon; cook about 6 minutes until reduced to 1¼ cup. | 11. Stir in butter until melted; stir in parsley and salt. | 12. Serve sauce with tenderloin. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sage 1/3 cup chopped - - - -
    salt 2 teaspoons - - - -
    pepper 1 tablespoon 17.319000000000003 4.4126 0.7169 0.2249
    garlic 2 tablespoons minced 25.33 5.6202 1.0812 0.085
    beef tenderloin 1 cut 694.008 0.0 100.3363 29.5747
    nonstick cooking spray - - - -
    shallot 1/3 cup chopped 38.4 8.96 1.3333 0.0533
    merlot 1 1/2 1/2 - - - -
    beef broth 1 1/2 1/2 sodium low 25.2 0.14400000000000002 4.104 0.792
    butter 1 teaspoon 28.5 1.3095 0.8905 2.4
    parsley 3 tablespoons chopped 4.104 0.7216 0.3386 0.0901
    salt 1/4 teaspoon - - - -

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



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