RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	18.4276
Energy (kCal)	145.123
Carbohydrates (g)	7.5109
Total fats (g)	5.2499
Fatty acids, total saturated 20:0 (g)	0.0017
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0172
Fatty acids, total polyunsaturated 17:1 (g)	0.0346
Fatty acids, total trans-monoenoic (g)	0.1928
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0244
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.1928
Riboflavin (mg)	0.1265
Tocopherol, beta (mg)	0.0182
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0062
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)	0.5985
Tocopherol, delta (mg)	0.0000
Arginine (g)	1.2720
Proline (g)	0.8035
Fatty acids, total polyunsaturated 18:1 t (g)	0.1928
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.2750
Adjusted Protein (g)	0.0000
Cystine (g)	0.1990
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	19.2750
Copper, Cu (mg)	0.1712
Maltose (g)	0.0000
Zinc, Zn (mg)	3.5692
Total lipid (fat) (g)	5.2499
Vitamin K (phylloquinone) (g)	28.0472
Cholesterol (mg)	48.7611
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	13.2800
Folate, total (g)	37.5689
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1780.6419
Energy (kcal)	145.1230
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1515
Fatty acids, total saturated 14:1 (g)	0.0255
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.4962
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0017
Sugars, total (g)	4.8976
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0182
Vitamin C, total ascorbic acid (mg)	28.4200
Lutein + zeaxanthin (g)	243.2400
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0006
Vitamin B-12, added (g)	0.0000
Valine (g)	0.9379
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)	37.2817
Fatty acids, total saturated 16:0 (g)	1.0042
Carbohydrate, by difference (g)	7.5109
Vitamin D (IU)	2.2680
Fructose (g)	2.4934
Fluoride, F (g)	4.1860
Aspartic acid (g)	2.0199
Tyrosine (g)	0.7099
Potassium, K (mg)	662.8552
Fatty acids, total saturated 12:0 (g)	0.0028
Vitamin A, RAE (g)	90.6540
Serine (g)	0.7939
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.7800
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0062
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.1007
Histidine (g)	0.7036
Isoleucine (g)	0.8887
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0136
Niacin (mg)	6.0266
Water (g)	211.8647
Fatty acids, total saturated 8:0 (g)	0.0000
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)	973.9000
Sodium, Na (mg)	45.0004
Iron, Fe (mg)	1.7554
Energy (kJ)	605.4707
Ash (g)	1.6277
Caffeine (mg)	0.0000
Glycine (g)	0.8279
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0108
Fatty acids, total saturated 18:2 undifferentiated (g)	0.2888
Fatty acids, total polyunsaturated (g)	0.3332
Vitamin E (alpha-tocopherol) (mg)	0.9954
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.4998
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0567
Vitamin D3 (cholecalciferol) (g)	0.0567
Lysine (g)	1.8069
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	4682.8600
Starch (g)	0.0000
Pantothenic acid (mg)	0.1814
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)	0.1162
Folate, food (g)	37.5689
Fatty acids, total saturated 20:1 (g)	0.0079
Fatty acids, total monounsaturated (g)	2.1191
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.1145
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0414
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0839
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	12.5060
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	1.7534
Vitamin B-12 (g)	2.2226
Calcium, Ca (mg)	33.3588
Fatty acids, total saturated 10:0 (g)	0.0023
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	1.1432
Glutamic acid (g)	3.7898
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	183.8200
Vitamin E, added (mg)	0.0000
Retinol (g)	1.1340
Leucine (g)	1.6215
Folate, DFE (g)	37.5689
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)	2.3340
Tryptophan (g)	0.2172
Threonine (g)	0.9113
Fatty acids, total polyunsaturated 18:1 c (g)	1.6465
Manganese, Mn (mg)	0.2299
Protein (g)	18.4276
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	1.8996
Betaine (mg)	0.1820
Phosphorus, P (mg)	180.4026
Tocopherol, gamma (mg)	0.2184

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. Place potatoes in a medium pot. | 2. Cover with salted water and simmer over medium-high heat until tender, 15–20 minutes. | 3. Drain, then smash with a fork, breaking the potatoes up into small pieces; set aside. | 4. Wrap peppercorns in a clean dish towel. | 5. Crush by pressing firmly with the bottom of a heavy skillet or tapping with a mallet. | 6. To make brochettes, strip most of the leaves from rosemary branches. | 7. With a skewer, make a hole through each piece of mea;. push rosemary branches through holes, threading 3 pieces of meat on each branch. | 8. Heat 2 tablespoons oil in a cast-iron skillet over medium heat; add potatoes. | 9. Cook, stirring, until golden, about 5 minutes. | 10. Add chives, season with salt, then transfer to a platter. | 11. Heat 1 tablespoons oil in the same skillet over medium-high heat. | 12. Add brochettes and cook until brown, 1–2 minutes on each side (for medium rare). | 13. Place on potatoes, covering loosely with foil to keep warm. | 14. Reduce heat to medium, and add remaining oil, crushed pepper, and shallots. | 15. Cook, stirring, for 1 minute, then add scallions and cook for 30 seconds more. | 16. Remove pan from heat and stir in tomatoes. | 17. Season sauce with salt and spoon around brochettes. | 18. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
idaho potato	1		peeled quartered	-	-	-	-
salt				-	-	-	-
black peppercorn	2	teaspoons		-	-	-	-
rosemary	2	stalks		-	-	-	-
filet beef	2		cut	110.56299999999999	0.1701	16.6298	4.8421
extra virgin olive oil	5	tablespoons		-	-	-	-
chive	2	tablespoons	chopped	1.8	0.261	0.1962	0.0438
shallot	1		peeled chopped	-	-	-	-
scallion	3 -4		chopped	0.0	0.0	0.0	0.0
tomato	1		seeded diced	32.76	7.0798	1.6016	0.364

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

Cooking in progress....

Grilled Filet of Beef With Pepper Sauce