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Spicy Beef Tenderloin

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)21.2016
Energy (kCal)807.81
Carbohydrates (g)28.9079
Total fats (g)66.6792
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix the wine, pepper sauce, and Worcestershire sauce until well blended and pour marinade over meat. | 2. Cover and refrigerate overnight, turning several times. | 3. Preheat oven to 475°F. | 4. Wrap roast in bacon and place in a roasting pan. | 5. Insert a meat thermometer to 1/2 the depth of the meat. | 6. Roast, uncovered, for 10 minutes at 475°F. | 7. Lower heat to 325°F and roast to desired doneness: 15-18 minutes/lb for rare (140°F on thermometer), 19-21 minutes/lb for medium-rare (145°F), 22-25 minutes/lb for medium (160°F), 27-30 minutes/lb for well-done (170°F). | 8. Transfer to cutting board, tent with foil, and let stand for 15 minutes before carving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    burgundy wine 1 cup - - - -
    jamaican pepper sauce tomato mango 1/2 cup - - - -
    worcestershire sauce 1/2 cup 107.25 26.7575 0.0 0.0
    beef tenderloin 4 1/2 - 5 lbs 0.0 0.0 0.0 0.0
    bacon 6 slices 700.56 2.1504 21.2016 66.6792

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



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