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Provencal Beef Tenderloin

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)90.8076
Energy (kCal)1272.3309
Carbohydrates (g)6.5586
Total fats (g)96.6486
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place tenderloin on a sheet of plastic wrap. | 2. Combine the parsley, rosemary, mustard, garlic, organo, thyme, oil and pepper in a small bowl and blend together into a paste. | 3. Rub the meat with the paste and wrap it in the plastic and refrigerate 1 hour to blend the flavors. | 4. Preheat oven to 425 degrees F. | 5. Spray a baking dish or shallow roasting pan with cooking oil. Remove meat from the plastic wrap and place in the pan or dish. | 6. Roast until the meat reaches an internal temperature of 130 degrees for rare, about 30-40 minutes. Let meat stand for 10 minutes before slicing. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef tenderloin 1 trimmed 1119.7359 0.0 88.8989 82.3255
    parsley 3/4 cup minced 16.2 2.8485 1.3365 0.3555
    rosemary 3 tablespoons minced 6.681 1.0557 0.1688 0.2989
    dijon mustard 3 tablespoons - - - -
    garlic clove 6 -8 minced 0.0 0.0 0.0 0.0
    oregano 1 tablespoon minced 7.95 2.0676 0.27 0.1284
    thyme 1 tablespoon minced 2.424 0.5868 0.1334 0.0403
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    pepper ground - - - -

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



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