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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. - cut the beef in strips and saute with the olive oil till brown. | 2. - In a separate skillet, add the wine, the celery, the leek and the onion on medium heat. When the wine starts to boil, cover the skillet and let it boil on low heat till the sauce reduces. | 3. - Mix the previous ingredients in the blender or pass them through the vegetables mill. | 4. - Put back the mixture in the skillet on medium heat and add the mushrooms and the meat. Stir from time to time till it boils. Add the cream. Season. Let the mixture boil. If the sauce is too thick add some water. It needs to have a viscous consistency. | 5. - Serve with cooked rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef tenderloin	2			2239.4717	0.0	177.7977	164.65099999999998
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
red wine	1	bottle		-	-	-	-
cream	2	cartons		-	-	-	-
mushroom	1	can		-	-	-	-
leek	1		diced	54.29	12.5935	1.335	0.267
celery	1		diced	16.16	2.9997	0.6969	0.1717
carrot	2 -3		diced	0.0	0.0	0.0	0.0
onion	1		cut	64.0	14.944	1.76	0.16
nutmeg	1	pinch		0.7219	0.0678	0.008	0.0499
white pepper				-	-	-	-
salt				-	-	-	-

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