RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	103.6906
Energy (kCal)	767.2205
Carbohydrates (g)	10.4513
Total fats (g)	35.5791
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1227
Fatty acids, total polyunsaturated 17:1 (g)	0.1496
Fatty acids, total trans-monoenoic (g)	1.1469
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1224
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	1.1469
Riboflavin (mg)	0.9913
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0363
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)	3.2783
Tocopherol, delta (mg)	0.0000
Arginine (g)	7.7422
Proline (g)	4.6793
Fatty acids, total polyunsaturated 18:1 t (g)	1.1469
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0028
Adjusted Protein (g)	0.0000
Cystine (g)	1.1479
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	128.0367
Copper, Cu (mg)	0.7639
Maltose (g)	0.0000
Zinc, Zn (mg)	25.1934
Total lipid (fat) (g)	35.5791
Vitamin K (phylloquinone) (g)	8.8425
Cholesterol (mg)	303.7340
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0017
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	2.0580
Folate, total (g)	46.9655
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	125.3816
Energy (kcal)	767.2205
Fatty acids, total saturated 16:1 undifferentiated (g)	0.6950
Fatty acids, total saturated 14:1 (g)	0.0909
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	2.9540
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	1.5814
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0098
Vitamin C, total ascorbic acid (mg)	4.1616
Lutein + zeaxanthin (g)	6.8210
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	5.4795
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)	147.2601
Fatty acids, total saturated 16:0 (g)	6.0288
Carbohydrate, by difference (g)	10.4513
Vitamin D (IU)	13.6000
Fructose (g)	0.0026
Fluoride, F (g)	52.5933
Aspartic acid (g)	10.6706
Tyrosine (g)	4.1454
Potassium, K (mg)	1982.1814
Fatty acids, total saturated 12:0 (g)	0.0153
Vitamin A, RAE (g)	13.8602
Serine (g)	4.5479
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	4.4542
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0317
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.5670
Histidine (g)	4.0632
Isoleucine (g)	5.1437
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0589
Niacin (mg)	25.7037
Water (g)	524.0268
Fatty acids, total saturated 8:0 (g)	0.0019
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)	49.7810
Sodium, Na (mg)	938.3579
Iron, Fe (mg)	10.5684
Energy (kJ)	3206.5404
Ash (g)	7.7205
Caffeine (mg)	0.0000
Glycine (g)	4.8695
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0317
Fatty acids, total saturated 18:2 undifferentiated (g)	5.3801
Fatty acids, total polyunsaturated (g)	5.6364
Vitamin E (alpha-tocopherol) (mg)	0.0200
Sucrose (g)	0.0002
Vitamin B-6 (mg)	2.5910
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	0.4533
Vitamin D3 (cholecalciferol) (g)	0.4533
Lysine (g)	10.3447
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0017
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.2300
Starch (g)	0.0000
Pantothenic acid (mg)	0.2728
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)	0.6463
Folate, food (g)	46.9655
Fatty acids, total saturated 20:1 (g)	0.0514
Fatty acids, total monounsaturated (g)	14.9247
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.6437
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.2629
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.4896
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	7.6099
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	10.2373
Vitamin B-12 (g)	12.3207
Calcium, Ca (mg)	146.9412
Fatty acids, total saturated 10:0 (g)	0.0098
Galactose (g)	0.0017
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	6.5632
Glutamic acid (g)	18.2944
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.1380
Vitamin E, added (mg)	0.0000
Retinol (g)	9.0667
Leucine (g)	9.4692
Folate, DFE (g)	46.9655
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)	3.2475
Tryptophan (g)	1.2836
Threonine (g)	5.1733
Fatty acids, total polyunsaturated 18:1 c (g)	8.6162
Manganese, Mn (mg)	0.5784
Protein (g)	103.6906
Cryptoxanthin, beta (g)	0.2875
Fatty acids, total saturated 18:1 undifferentiated (g)	13.9381
Betaine (mg)	0.1024
Phosphorus, P (mg)	1205.4486
Tocopherol, gamma (mg)	0.0754

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. Preheat oven to 450°F. | 2. Arrange potatoes on a baking sheet (or two if necessary) in a single layer. Coat with cooking spray and sprinkle with 1/4 teaspoon salt. | 3. Bake at 450F for 40 minutes or until golden brown, stirring potatoes halfway through. | 4. Remove from oven when done, and toss with 1 teaspoon of thyme. | 5. Heat a heavy skillet over medium high heat. | 6. Coat with cooking spray. | 7. Sprinkle steak with 1/4 teaspoon salt and 1/4 teaspoon pepper. | 8. Add steak to the hot pan, saute 3 minutes on each side, or until desired degree of doneness. | 9. Remove from pan and keep warm. | 10. Add shallots to the pan, and saute for 2 minutes. | 11. Add the brandy, and bring to a boil, loosening any brown bits on the bottom of the pan. | 12. Add the broth, mustard, and remaining thyme. | 13. Bring to a boil, then cook until reduced to 2/3 cup. | 14. Add remaining salt and pepper, then whisk in the butter. | 15. Slice the steak across the grain. Place on a serving plate, and top with the pan sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
russet potato	1		peeled cut	-	-	-	-
cooking spray				-	-	-	-
kosher salt	3/4	teaspoon	divided	-	-	-	-
thyme	2	teaspoons	chopped divided	1.6159999999999999	0.3912	0.08900000000000001	0.0269
sirloin steak	1	lb		607.4680000000001	0.0	96.9229	24.2987
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
shallot	2	tablespoons	chopped	14.4	3.36	0.5	0.02
brandy	2	tablespoons		-	-	-	-
beef broth	3/4	cup		12.6	0.07200000000000001	2.052	0.396
dijon mustard	1	tablespoon		-	-	-	-
butter	1 1/2	1/2		128.25	5.8927	4.0072	10.8

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

Cooking in progress....

Steak Frites With Shallot Pan Reduction