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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine 2 teaspoons thyme, salt, pepper, and allspice in a small bowl. | 2. Rub mixture evenly over all sides of beef. | 3. Wrap tightly in plastic wrap, and refrigerate 24 hours. | 4. Preheat oven to 400 degrees. | 5. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. | 6. Add beef to pan; cook for 5 minutes, turning to brown on all sides. | 7. Transfer beef to a roasting rack coated with cooking spray; place rack in a roasting pan. Bake for 26 minutes, or until a thermometer registers 135 degrees or desired degree of done-ness. | 8. Remove from oven, and let stand for 10 minutes before slicing. | 9. Pour brandy into roasting pan, scraping pan to loosen browned bits; set aside. | 10. Heat skillet over medium heat. | 11. Coat skillet with cooking spray. | 12. Add shallots to skillet and cook 4 minutes, or until tender, stirring occasionally. | 13. Add brandy mixture, broth, and remaining 1 teaspoon thyme to skillet, scraping pan to loosen browned bits. Simmer until reduced to 1 cup (about 4 minutes). Serve with beef. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
thyme	1	tablespoon	chopped	2.424	0.5868	0.1334	0.0403
salt	1 1/4	1/4		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
allspice	1/4	teaspoon	ground	1.2492	0.3426	0.0289	0.0413
beef tenderloin	1 3/4		trimmed	1959.5378	0.0	155.57299999999998	144.0697
cooking spray				-	-	-	-
brandy	1/3	cup		-	-	-	-
shallot	1/4	cup	minced	28.8	6.72	1.0	0.04
nonfat beef broth	1 1/2	1/2		-	-	-	-

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