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Beef Tenderloin With Gorgonzola and Green Pepper Cream Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)466.1883
Energy (kCal)7125.1127
Carbohydrates (g)11.544
Total fats (g)569.0089
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350 degrees.Sear tenderloin in hot oil 2 minutes per side to seal in juices. | 2. Bake 20 to 25 minutes for medium rare. Remove from oven and let stand 5-10 minutes covered with foil before slicing. | 3. While tenderloin is cooking, warm the heavy cream, wine, shallots, peppercorns, stock and salt to taste over medium heat. Bring to boil stirring often until sauce has thickened. | 4. Just before serving stir in cheese and stir until melted. | 5. Ladle small amount of sauce on plate and top with slice of tenderloin. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef tenderloin 5 5598.6794 0.0 444.4943 411.6276
    corn oil 2 tablespoons 244.8 0.0 0.0 27.2
    heavy cream 3 cups 1224.0 9.863999999999999 10.224 129.888
    white wine 1/2 cup - - - -
    shallot 1 tablespoon minced 7.2 1.68 0.25 0.01
    green peppercorn 2 teaspoons 50.4333 0.0 11.22 0.2833
    veal stock 1/2 cup 50.4333 0.0 11.22 0.2833
    gorgonzola 2 ounces crumbled 50.4333 0.0 11.22 0.2833

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



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