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Beef Tenderloin W-stuffed Pecans

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)13.5467
Energy (kCal)649.9533
Carbohydrates (g)125.5802
Total fats (g)12.224
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 350 degrees. Pour enough olive oil into a deep roaster to coat the bottom. Cut a deep pocket in the side of the tenderloin, and season with the salt and pepper, including the inside of the pocket. | 2. Stuff the pecans into the pocket and close with skewers. Place the loin in the middle of the roaster, so that the pocket is on the side, not on top. | 3. Mix the wine and Worcestershire together and pour around the meat. Sprinkle the onions around the meat, cover, and bake for 2 to 3 hours, depending on how well done you like your beef. Baste every 20 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil - - - -
    beef tenderloin 5 -10 0.0 0.0 0.0 0.0
    salt - - - -
    cayenne pepper ground - - - -
    pecan 2 cups 572.6933 107.32799999999999 11.7867 12.064
    white wine 1 1/2 1/2 - - - -
    worcestershire sauce 1 tablespoon 13.26 3.3082 0.0 0.0
    onion 1 cup chopped 64.0 14.944 1.76 0.16

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



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